Our guest on this weeks Chopping Block Podcast is our friend Alan Duffy, also known online as @thegin_fluencer. We shared a couple of perfectly poured G&Ts and talked all about his life through food and drinks- and as you’d expect, there’s a lot of gin talk.
Join us as we chat about the surprising revelation about his preferred tonic, how he massively improved a Donal Skeehan cheesecake recipe, friends loving his advice when ordering at the bar-until the bill comes- & how his best ever day in “school” involved making his own gin. Stream or download the episode on Sunday morning from 9am on Spotify, iTunes, YouTube, or wherever you get your pods...

Our guest on this week’s episode of The Chopping Block is Eimear Reynolds, baker and owner of Bakealicious.
We spent a highly enjoyable hour in Bakealicious, talking all things food and drink over coffee and amazing lemon meringue tart.
We chat all about the journey from forcing her dad to eat her burnt jam tarts as a three year old to opening the shop & becoming a fixture in the local community.
Along the way we discuss how the Great British Bake off made her college class the coolest kids in school, the hidden stresses of making wedding cakes, how befriending an Italian exchange student led to an unforgettable food experience in the hills of Tuscany, and how Covid 19 has brought about cake deliveries to places as far apart as Killybegs & Valencia island.

Our guest on the very first episode of The Chopping Block Podcast is farmer and award winning cheese maker Michael Finegan of Boyne Valley Farmhouse Cheese.
We spent an hour in his company on his stunning farm, chatting all things food.
We discuss how he got into business (and why it was just in time), cheesemaking, whiskey washed cheese, his perfect meal (of course including the cheeseboard), the surprising food he would happily do away with, and why we should all seek an invite to one of his mammy’s parties.

The introductory episode to The Chopping Block, a new podcast discovering a different food story every week.