This Week on Dishing it Out, Gary and Gareth welcome Kevin Dundon, one of Ireland's best-known chefs, restaurateurs, authors and television personalities.  

Kevin's talks through his career from early days in Canada to becoming Executive Chef at The Shelbourne. He also shares his journey of taking over Dunbrody Country House in Wexford, surviving the dark days of foot and mouth, global recession and covid outbreaks to establishing the Dunbrody Cookery School.  

Kevin also shares some amazing stories about the world of “celebrity chefs” in the United States and the madness of his experience in that world. Finally, the lads lift the lid on his time in Dancing With The Stars and some of the hilarious mishaps he had along the way. 

Gareth shares his recipe for a coz au vin as the Nespresso Dish of the Week, with a funny disagreement on the omission of mushrooms between the guys. To close, the Culinary Conundrum looks at how to make batch cooking more exciting. 

Ross talks through his agricultural background in Wales and early exposure to food which brought him to the kitchens of London where he cut his teeth.  

The lads discuss the lengthy process of building an institution like Chapter One and how so many people forget the years of hard work it takes to build an “overnight success.” They also look at life after Chapter One and Ross’s subsequent involvement in Osteria Lucio.  

Finally, we get an amazing insight to the experience of cooking for Queen Elizabeth on her trip to Dublin. The logistics and madness around such a momentous occasion – and a phone call afterwards that nobody could ever forget.  

Gareth shares an easy but delicious recipe for a prawn spaghetti dish as the Nespresso Dish of the Week. To close, the Culinary Conundrum gets the lads thinking about some of their favourite restaurants in Dublin.  

The lads discuss the importance of switching off the phone and disconnecting properly from work, despite the challenge of missing out on sports updates. Brian then provides an incredible insight to his work in promoting Irish brands through the Simply Better range in Dunnes Stores and the important role of supermarkets in Irish food production.  

Gary and Brian recall some of their war stories from learning their craft in Killybegs which is a great laugh. Brian also opens up about experiencing health challenges as a young adult which made him reassess how he was working, but ultimately how he turned difficult circumstances into an exciting and new career. His openness starts an important conversation on work life balance and self care within the food industry.  

The Nespresso Dish of the Week is a delicious Berrymisu from Gary, and the Culinary Conundrum offers some tips on how to impress when hosting.  

Eva shares the story of growing up in Asia Market, surrounded by sacks of rice, shelves of sauces and ingredients most Irish people had never seen before. She chats about her parents opening the business in Dublin in the 1980s, her own journey from IT and finance back into the family business, and her mission to make Asian cooking feel exciting, accessible and far less intimidating.

The lads dig into how Irish tastes have changed over the years, from Chinese takeaway classics to Korean noodles, kimchi, bubble tea and TikTok food trends. Eva also brings in a few treats for Gary and Gareth to try, including mochi, century egg, pork floss, snack seaweed, durian, mangosteen and some seriously addictive crispy chilli snacks.

In this week’s Nespresso Dish of the Week, Gary keeps the Asian inspiration going with beef wontons served with hoisin and quick pickled cucumber. Then it’s over to your Culinary Conundrums, where the lads answer a listener wondering how to keep fresh herbs from turning to mush in the fridge.

Keep those questions coming to food@goloudnow.com .

First up, Gary and Gareth sit down with Paul Flynn of The Tannery, one of Ireland’s most influential chefs, to talk about 30 years of the iconic Dungarvan restaurant, his early days working in London with Nico Ladenis, returning home to open The Tannery, and why he’s decided now is the right time to close that chapter.

Paul reflects on the evolution of Irish food, the reality of running a restaurant outside Dublin, why feeding people properly matters, the pressure of chasing perfection, and the humble power of chips, crab crème brûlée and, naturally, a battered sausage.

Then comedian Eric Lalor joins the lads for a bit of festival madness, chatting comedy, podcasting with Willa White, food on the road, fancy dinners, coddle, battered sausages and why steak, chips and eggs might just be the perfect last meal.

Keep those questions coming to food@goloudnow.com .

JP talks about the process of fixing bad backs and getting fit to settling for early nights as his careers progresses. A Dublin native, JP gives amazing unique perspective on how he found a new home in Galway and its culture.  

As the author of the award-winning The Irish Cookbook, JP shares how he found a passion for bringing food and literature together. He also gives some fascinating insights on the history of Irish culinary culture and how Italian 90 brought a new confidence to the country. 

The lads lift the bonnet on Food on the Edge, JP’s international symposium that has brought many of the world's greatest chefs to Ireland, and realities of running such an event in Ireland. 

Following a recent trip to Spain, Gareth shares his recipe for a tomato bruschetta as the Nespresso Dish of the Week. To close, the Culinary Conundrum shares some fantastic anecdotes about cooking on live TV. 

Kevin talks about his route through some serious kitchens, from Guilbo’s in Dublin to The Ninth in London, and how those experiences shaped the food he cooks now at Library Street. The lads dig into his love of pastry and lamination, the pressure of running a small but ambitious restaurant, building trust with a team, and why flavour, texture and proper technique still matter more than anything.

There’s plenty of chat too about the realities of restaurant costs, staffing, writing menus and why the simplest dishes are often the hardest to get right. Plus, Kevin reveals his Death Row Dinner, with no less than three desserts!

In this week’s Nespresso Dish of the Week, Gary shares his much-loved Guinness bread recipe. Then it’s over to your Culinary Conundrums, where the lads help a parent stuck in the “kids only eating pasta” phase with simple sauce ideas.

Keep those questions coming to food@goloudnow.com .

Stephen shares stories from his early days in Dublin kitchens, from cucumber in the ratatouille to pasta machine panic, before opening his own restaurants and building a career around bold flavour, Irish ingredients and proper hospitality.

The lads chat about running restaurants with his wife Andrea, reinventing The Pig’s Ear, the magic of Spitalfields, his beef with food critics, Michelin bibs, The Restaurant, and a very memorable Damien Dempsey birthday surprise.

In this week’s Nespresso Dish of the Week, Gary makes buttery colcannon. Then it’s over to your Culinary Conundrums for barbecue tips.

Keep those questions coming to food@goloudnow.com .

Kenneth talks about leaving a career in chemistry and pharmaceuticals to return to the family farm, why organic growing matters, and what it really takes to build healthy soil, rotate crops and grow food without relying on chemicals.

The lads dig into everything from wonky veg and supermarket standards to why local food production needs more support, how climate change is making growing more unpredictable, and how to embrace seasonal eating while getting the best out of your veg at home.

In this week’s Nespresso Dish of the Week, Gareth mixes things up with a summer sangria. Then it’s over to your Culinary Conundrums, where the lads answer a listener’s question about cooking oils.

Keep those questions coming to food@goloudnow.com .

Willa talks about how he first got in to stand-up, going from recovery meetings and prison to comedy workshops, Vicar Street, touring, and building a career without ever really planning to become a comedian. He opens up about his past, addiction, recovery, time in prison in Ireland and the UK, and how comedy became part of a very different life.

Food-wise, there’s plenty to get stuck into too. Willa chats about prison food, working as a butcher, growing up on simple dinners, his love of pork chops, offal and chowder (as long as it's not more than a tenner!)

In this week’s Nespresso Dish of the Week, Gareth guides you through how to properly pan-fry fish at home without fear. Then it’s over to your Culinary Conundrums, where the lads explain mise en place and what it actually means for home cooks.

Keep those questions coming to food@goloudnow.com .

Katy lifts the lid on life as a restaurant critic, from how she chooses where to review and the notes she takes after a meal, to why the feeling of hospitality matters just as much as what’s on the plate.

Katy also shares the responsibility that comes with criticism, what really annoys her when a restaurant feels like it’s trying to pull a fast one and her thoughts on the future of dining. Katy also opens up about her use of weight-loss injections and why restaurants might need to think more about protein, fibre and better vegetable-led dishes.

In this week’s Nespresso Dish of the Week, Gareth fires up the barbecue with chermoula-style lamb cutlets, packed with smoked paprika, cumin, coriander, garlic, lemon and herbs. Then it’s over to your Culinary Conundrums, where the lads answer a listener wondering how to get kids more involved in the kitchen, with tips on giving them little jobs, keeping it fun, and remembering that dinner doesn’t have to be perfect to be worth cooking together.

Keep those questions coming to food@goloudnow.com .

Frankie then takes us through the story of An Port Mór, a much-loved Westport institution. He talks about learning the hard way in tough kitchens, from Paul Rankin’s Michelin-starred Roscoff in Belfast to disciplined Swiss kitchens and manic Parisian bistros, and how those experiences shaped his classical, produce-led cooking today.

The lads also dig into the realities of running a small restaurant from set menus to streamlining plates, hiring a pastry chef by accident, and finally making the numbers work after years of graft.

There’s also plenty of reminiscing, from burnt duck confit disasters to unforgettable food trips in Lisbon, motorbike adventures through France and Spain, and Frankie’s classic dream final meal.

In this week’s Nespresso Dish of the Week, Gareth brings you a Summer BBQ classic with sticky pork ribs. Then it’s over to your Culinary Conundrums, where the lads answer a listener looking to buy better meat, with tips on what to ask your butcher, when supermarket meat is absolutely worth buying, and why good ingredients will always make better food.

Keep those questions coming to food@goloudnow.com.

Away from the comfort of the studio, the lads catch up with Kevin ahead of his big lunch service, chatting about the evolution of the restaurant, sharing plates, charcoal grills, London kitchens and how his food has changed over the years.

They’re also joined by Food & Wine editor Gillian Nelis, who gives an insight into this year’s 101 Great Irish Restaurants list, why it celebrates “great” rather than “best”, and how much Irish food has evolved in recent years.

There are plenty more familiar faces too, with Michelin-starred chef John Kelly of Mount Juliet talking Irish ingredients, French technique and the famous petit four trolley, while Wade Murphy of 1826 Adare reflects on 13 years in business, the buzz building ahead of the Ryder Cup, and memories of the late, great Gearóid Lynch.

The lads also grab a chat with Gordon Thompson and Rachel Clarke from Lyreco, who work closely with the podcast on the Nespresso Professional sponsorship.

Keep those questions coming to food@goloudnow.com .

Sarah shares how growing up in a food-loving house, with a butcher father and a busy family B&B shaped the way she cooks today. From graphic design to wedding stationery, lockdown lemon meringue videos and self-publishing five cookbooks, she talks about building her food career from scratch, doing everything from the recipes to the photography and dispatch.

The lads chat with Sarah about the pressure of creating online, why confidence is key for home cooks, the madness of live TV cooking (including nearly poisoning one of Ireland's beloved hosts with raw chicken), and how sometimes simple is better when it comes to home cooking and Sarah's personal taste in food.

In this week’s Nespresso Dish of the Week, Gareth heads to Mexico as he talks through the new rooftop menu at the Marker, with the recipes for a salsa roja and salsa falsa.

Then it’s over to your Culinary Conundrums, where the lads help a listener who is 'driven demented' trying to cook salmon without the white protein appearing on top.

Keep those questions coming to food@goloudnow.com .

Ciaran shares what it was like growing up in the family pub, pulling pints from the age of 14, before heading off on a culinary journey that took him from Club Med, to the Bahamas and eight years cooking in Italy. He explains how he brought that experience back to Glasnevin, turning the pub’s food offering into something seriously special while still keeping it rooted in tradition.

The lads dig into the story behind The Gravediggers’ famous coddle, why every Dublin family seems to have their own version, and how Anthony Bourdain’s visit changed everything, bringing “Bourdainers” from all over the world in search of a pint and a bowl of the good stuff. There’s also chat about the Guinness revival, Irish spring rolls and the awkward moment when Gary and Gareth were stood up by a very prolific chef who went to The Gravediggers instead.

In this week’s Nespresso Dish of the Week, Gary keeps the Italian inspiration going with chicken piccata. Then it’s over to your Culinary Conundrums, where the lads answer a question from a young commis chef looking to impress and grow in the kitchen.

Keep those questions coming to food@goloudnow.com .

Éadaoin shares how she went from being an extremely picky eater as a child to building a career around eating her way across Ireland. She talks about a 'Top 5 Hot Chocolates In Dublin' video got her started, the rise of food content creators, and why she prefers to use her platform to champion great food rather than tear restaurants down after one bad meal.

They also talk about why our restaurants are now genuinely among the best in the world, the pressure to make food “Instagrammable”, and how viral spots like Bambino can create real food communities. There’s also plenty of strong feelings on olives, lamb, Korean barbecue, Chapter One, and Éadaoin’s dream death row feast.

In this week’s Nespresso Dish of the Week, Gareth shakes things up with a classic espresso martini, complete with his tips for getting the perfect crema, chill and finish.

Then it’s over to your Culinary Conundrums, where the lads help a listener plan a lighter communion lunch that can be prepped ahead without spending the whole day in the kitchen.

Keep those questions coming to food@goloudnow.com .

Shane takes us through the early days of his career as a pastry chef, from old-school, army-style hotel kitchens to the pull of the pastry section across the pass.

The lads dig into what makes pastry different from savoury cooking: following recipes exactly, how confidence and “feel” only come with repetition and how gluten-free and vegan baking have evolved as better ingredients have come on stream.

Shane also introduces his new cookbook, Loaf Tin Bakes, built entirely around the humble 2lb loaf tin and including recipes for classic cakes, focaccia, Christmas cakes, and even a Brunch ice cream in a tin. They chat about moving away from fine dining patisserie towards simple, joyful home bakes, and how he's found a passion for sharing his skills with others as a teacher.

We’ve also got this week’s Nespresso Dish of the Week with Gary in the hot seat and then it’s over to your Culinary Conundrums, as the lads help a listener whose food tastes great but looks underwhelming on the plate.

Keep those questions coming to food@goloudnow.com .

Conor shares how a four-week sausage review slot in the Irish Times turned into a full-blown career helping readers with everything from phone bills to life-changing insurance battles.

Food-wise, the lads dig into Conor’s MasterChef experience, including the terror and triumph of recreating a 60+ step trifle and how it changed the way he looks at restaurant plates. He also shares the nostalgia of when pasta finally arrived in the Pope household after years of being in awe of footballers' spaghetti bolognese dinners.

From a consumer perspective they analyse how rising food prices are really hitting households – plus why waste, cheap chicken and better buying habits matter more than ever.

In this week’s Nespresso Dish of the Week, Gareth bakes a classic coffee cake with coffee cream, sharing a brilliantly simple weighing-scale trick to get perfectly even sponge layers.

Then it’s over to your Culinary Conundrums, where the lads answer a listener’s question on how they design new restaurant menus and Gary fills us in the new Barton Grill at The K Club.

Keep those questions coming to food@goloudnow.com .

From knocking on the kitchen doors of the Shelbourne and the K Club as a young lad, to working in tough Michelin-starred kitchen and opening hotels from building-site stage, Garry has always been a grafter.

He shares how his culinary journey led him back to running one of the busiest, most iconic hotels in the country and gives us a peek behind the scenes of it's insane operation including serving up 500+ breakfasts every morning, managing a staff of around the same number and even feeding the Irish rugby team. Somehow he still makes time for unique touches like recreating century-old menus and a signature éclair dish that has a special tie to his family.

In this week’s Nespresso Dish of the Week, Gareth keeps it classic with a “proper” peppercorn sauce, then it’s over to your Culinary Conundrums to talk alcohol-free alternatives for deglazing your pan.

Keep those questions coming to food@goloudnow.com .

It's all about Easter traditions old and new, both at home and in their hotels, from mountains of Easter eggs to hot cross buns, and how to serve up the perfect lamb dinner. Gary shares his slow-braised lamb shank with root veg and gremolata, while Gareth breaks down how to nail a French-trimmed rack or leg of lamb at home.

They also take on the great Irish moral dilemma: do you still not eat meat on Good Friday?

With leftover Easter eggs coming out their ears, the lads share fun ways to put them to work featuring a croissant and Easter egg bread & butter pudding that might just be better than the egg itself, and a Mexican mole that will leave your mouth watering.

In this week’s Nespresso Dish of the Week, Gary goes back to basics with the humble scone, sharing his recipe for big, tall, airy beauties and settling (or maybe inflaming) the age-old cream, jam and butter order debate.

Then it’s over to your Culinary Conundrums, where they tackle how to clean and season a cast iron pan without wrecking it and whether chefs actually believe in batch cooking at home.

Keep those questions coming to food@goloudnow.com .

Mark gets deep about his lifelong love of food, his borderline obsession with France, and how giving up drink and cigarettes completely changed the way he tastes and enjoys what’s on his plate. From perfect French pastries to wedding menus and comfort classics, the lads dig in to how food helps mark those important moments in life.

They also chat about confidence in the kitchen, which Mark believes he's lacking, and Gary and Gareth dish out some advice for home cooks like always tasting as you go and the one bit of kit that can take the fear out of steak, roasts and even fish.

In this week’s Nespresso Dish of the Week, Gary goes full cheffy with a fillet mignon and a coffee-spiked pepper sauce inspired by a memorable meal in Miami.

Then it’s over to your Culinary Conundrums, as the lads tackle thoughtful, personal gift ideas for a serious home cook, and the one ingredient they couldn’t live without.

Keep those questions coming to food@goloudnow.com .

Angelo shares the remarkable journey from the ultra-lux world of fine dining at Terre in Castlemartyr, to transforming a 1920s Orient Express carriage into Galway’s latest Michelin-starred destination. He opens up about the pressure and sacrifice behind chasing stars, building a new team, culture and relationship with long-time Pullman regulars, and why Ireland now feels like home.

You’ll also hear about his time with Clare Smyth at Restaurant Gordon Ramsay, opening a tiny Paris kitchen that became France’s Restaurant of the Year, and his very globe-trotting “last meal on earth”.

IWe team up with Nespresso for our Dish of the Week, where Gareth serves up a no-fuss tiramisu featuring Nespresso espresso and a twist. Then it’s on to your Culinary Conundrums, where the lads tackle cottage cheese and what to cook for 20+ guests at a party.

Keep those questions coming to food@goloudnow.com.

Derry, a true icon in the culinary world, shares stories from his impressive career spanning over three decades, filled with triumphs, challenges, and his transition to consultancy and private dining experiences.

In this episode, the trio delves into the intricacies of fine dining, the impact of Michelin stars, the evolving landscape of the restaurant industryand Derry courageously opens up on the tragic loss of his son in 2012.

Don’t miss the Cookbook Corner, where Gary introduces the "Obsession" series and as usual the boys tackle your culinary conundrums!

Keep the questions coming to food@goloudnow.com.

In this week's episode, Manuela joins Gareth and Gary to discuss her fascinating career as a translator not just for Ireland football managers but also none other than the Pope!

We also get to hear her passionate insight in to Italian food and why she's so protective of the purity her native gastric culture. Needless to say she has VERY strong views on whether coleslaw goes with lasagna.

As ever the boys take on your Culinary Conundrums so keep them coming into food@goloudnow.com

Don’t miss the Cookbook Corner featuring the Wolseley cookbook that sparked Gareth's passion for classic breakfast dishes.

Plus, the duo tackles your culinary conundrums—send your questions to food@goloudnow.com!

For Cookbook Corner, Gareth highlights a unique barbecue cookbook that reignited his passion for outdoor cooking

Plus, they're tackling your culinary conundrums, so keep those questions coming to food@goloudnow.com!

Don't miss the Culinary Conundrum segment, where they answer listener questions ranging from homemade pasta tips to underrated Irish ingredients and don't forget to get yours in to food@goloudnow.com

Known for his vibrant online presence and flavorful dishes, Marcus opens up about his culinary journey and how he's managed to create a new meal every day without burning out, his thoughts on food trends and his Death Row Meal menu is chef's kiss.

In this week's Cookbook Corner, Gareth dives into the brilliance of Thomas Keller’s "Bouchon," sharing why it’s a staple for any home chef looking to elevate their cooking game and they both share their fine dining horror stories.

Stick around for listener conundrums featuring comfort food favorites and culinary advice and keep those questions coming to food@goloudnow.com!

They chat about the evolution of festival food, highlighting talented vendors and their mouth-watering offerings. Gareth introduces one of his favourite guides for this week’s Cookbook Corner and this week's guest is legendary pastry chef, JR Ryall from Ballmaloe, as he shares his inspiring journey and the secret behind creating an unforgettable dessert trolley experience.

Stick around for listener conundrums where they tackle everything from chili heat control to must-have kitchen staples and don’t forget to send your Culinary Conundrums to food@goloudnow.com!

An autism diagnosis has led him to understanding his extreme attitudes to food as a child and predictaby he has some hilarious insights into the differences between how 'poor and rich people' treat food.

It's a raw, moving, powerful and often funny conversation.

Stay tuned for listener conundrums and don’t forget to send your Culinary Conundrums to food@goloudnow.com!

Pat joins Gareth and Gary to share his fascinating journey in radio and television. From his surprising start on a children's programme to his incredible career as the host of The Late late and his hugely popular radio shows. They dive into food topics too of course and we get to hear Pat's unique Death Row meal approach.

Plus, the duo kicks off the new segment "Cookbook Corner," where Gareth reveals a transformative cookbook that changed his culinary perspective.

Stay tuned for listener conundrums, featuring tips on perfecting that rich bolognese and creative barbecue desserts and don’t forget to send your Culinary Conundrums to food@goloudnow.com!

The trio dives into the reality of kitchen life, discussing the evolution of the culinary world and the challenges chefs face today. Niall’s candid reflections on overcoming personal struggles and discovering purpose are both moving and enlightening.

As usual there's your usual Culinary Conundrums to solve and if you want your answered get them into the boys at food@goloudnow.com

Yes, our resident chefs, Gary O'Hanlon and Gareth Mullins are back in action and cooking up another series of juicy pods to get your stomach rumbling and your sides splitting and season 5 promises to be just as interesting, entertaining and edicational!

After a refreshing break and an award-winning run, they dive into the exciting updates from their culinary worlds, including Gareth's rooftop restaurant reopening and Gary's busy season at the K Club. In this episode, they chat about everything from grilling veggies and mastering risotto to the essential tools every home cook should have. With conundrums from listeners, including a must-try grilled corn recipe that'll elevate your barbecue game, this episode is packed with practical tips and loads of culinary banter.

Join in for some laughs and insights that'll inspire your next meal!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on food@goloudnow.com

So please, come this way. 

Your table is ready and your new season of Dishing It Out is served.

Listen in as they chat with the hilarious Darren & Joe from the Stall It podcast and pay tribute to two of their favorite ingredients: cabbage and strawberries.

Enjoy your pod snack and don't forget to subscribe at GoLoud or wherever you get your podcasts and if you have a Culinary Conundrum for the lads send them to food@goloudnow.com

Today you'll hear from the incredible Una Leonard who courageously discusses how her struggles with mental illness inspired her to begin her hugely successful bakery business and the lads give some expert BBQ advice.

Enjoy your pod snack and don't forget to subscribe at GoLoud or wherever you get your podcasts and if you have a Culinary Conundrum for the lads send them to food@goloudnow.com

Today you'll be getting a stew making masterclass and we hear from the legendary Neven Maguire about his early beginnings in the food business.

Enjoy your pod snack and don't forget to subscribe at GoLoud or wherever you get your podcasts and if you have a Culinary Conundrum for the lads send them to food@goloudnow.com

Today you'll be hearing them taking a foodie trip around Ireland by way of some of their favourite restaurants and chefs and we hear from the ever entertaining Simon Delaney about his experience on Masterchef.

Enjoy your pod snack and don't forget to subscribe at GoLoud or wherever you get your podcasts and if you have a Culinary Conundrum for the lads send them to food@goloudnow.com

To whet your appetite, the boys will be serving up a 'bitesize' tasting menu of some of their favourite moments from previous episodes in the lead up to their return every Tuesday and Thursday and this week we hear from one of their favourite chefs, Aisling Moore from the Goldie restaurant in Cork and Ed Chef is back with some of your culinary conundrums.

Enjoy your pod snack and don't forget to subscribe at GoLoud or wherever you get your podcasts and if you have a Culinary Conundrum for the lads send them to food@goloudnow.com

In the final episode of this series, Keelan reveals the back breaking work that went into starting up the restaurant, winning a Michelin Star, his own culinary journey to get there and his plans for the future. Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on food@goloudnow.com

In this week's episode David chats to Gary and Gareth about his career and approach to child psychology, his own experiences with fussy eating and all about his current nationwide tour.

If you have any Culinary Conundrums for the lads be sure to send them to the lads on food@goloudnow.com

In this week's episode Mario joins Gary and Gareth to tell them how it all started with Gift Grub, how he felt when Mourinho gave him a shout out, his feeling about playing The 3 Arena and the simple joys of perfectly boiled spud.

Tickets for Mario's Gift Grub 25 tour are on sale now!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on food@goloudnow.com

In this week's episode he tells Gary and Garth of his unexpected path to radio stardom, what life in mid-nineties Russia was like and what jusic he listens to while he's prepping dinner.

If you have any Culinary Conundrums for the lads be sure to send them to the lads on food@goloudnow.com

The two boys also get into some of their favourite things and finally we get te deinitive answere on what chocolate bar top chefs choose.

Fair warning: Turkish Delight gets mentioned!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on food@goloudnow.com

In this week's episode he regales Gary and Gareth with his experiences with pirate radio, journalism and his opinion on the best cheese in ireland.

Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on food@goloudnow.com

In this episode he reveals to Gary and Gareth the incredible lengths he went to learn the art. He also speaks of his inspirational journey living with a severe stutter and his Death Row Meal is a surpising classic!

Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on food@goloudnow.com

Aishling opened Goldie in 2019 when she was just 24 years old, and the restaurant quickly gained critical acclaim, including a Michelin Bib Gourmand. She has also been recognized with several awards, such as Best Young Chef 2023 at the Food & Wine Awards and Best Chef at the All-Ireland final of the Irish Restaurant Awards 2024.

In this week's episode, Aishling joins a suitably impressed Gareth and Gary to share the story of her remarkable rise, her unique approach to sustainability and how much she enjoys descaling fish. Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on food@goloudnow.com

The man loves his food too and in this week's episode he discusses his culinary loves, his amazing career and plans for the future...

...AND he may just play THAT song for you. Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on food@goloudnow.com

In this week's episode Maser joins Gareth and Gary to discuss his journey from street graffiti to international exhibitions, the comparisons between being a chef and an artist and his Death Row Meal choice gets Gary VERY excited. Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on food@goloudnow.com

On this week's episode of Dishing It Out, the boys join Gary and Gareth to discuss Joe's business venture, a Spice Bag truck! We hear about Darren's love for a good air fryer and Gary shares a spectacular recipe for a cracking spag bol. Enjoy!

If you have any Culinary Conundrums for the lads be sure to send them to the lads on food@goloudnow.com

In the first episode of the new sason of Dishing It Out Ian joins Gary and Gareth to discuss his amazing career, his beginnings in pirate radio, his Den days and of course his time as King Of Ireland's Mornings. He also discusses how his diabetes has effected his attitude to food and his choice of final meal is SPECTACULAR! Enjoy.

If you have any Culinary Conundrums for the lads be sure to send them to the lads on food@goloudnow.com

During his time at The Merrion, Ed Cooney has won numerous awards, undertaken several culinary tours of the USA and become a popular guest chef on TV.

In this week's episode, Ed joins Gary and Gareth to discuss his stellar career, his love of France and his anger at what the government should be doing to help the food industry. Enjoy!

If you have any Culinary Conundrums be sure to send them to the lads on food@goloudnow.com

On this week's episode the good professor joins Gareth and Gary to discuss his life as a scientist, his own life changing research, being in a band and of course his own 'nerdy' take on how we interact with food. Enjoy!

Don't forget to send in your questions for Gaz & Gary to answer in series 3 to Food@GoLoudNow.com

In this week's episode Barry chats to Gareth and Gary about his beginnings in the comedy scene and how it's changed, his fond memories of Apres Match and the lads get into it about shallow frying. Enjoy!

Don't forget to send in your questions for Gaz & Gary to answer in series 3 to Food@GoLoudNow.com

Don't forget to send in your questions for Gaz & Gary to answer in series 3 to Food@GoLoudNow.com

Don't forget to send in your questions for Gaz & Gary to answer in series 3 to Food@GoLoudNow.com

If you want to contact the podcast and submit a question for Culinary Conundrums email us on food@goloudnow.com

Don't forget to send in your questions for Gaz & Gary to answer in series 3 to Food@GoLoudNow.com

Well the answer to that is a fascinating one and involves a near death experience, trips to Italy and the best onion rings in ireland. Enjoy!

Don't forget to send in your questions for Gaz & Gary to answer in series 3 to Food@GoLoudNow.com

Don't forget to send in your questions for Gaz & Gary to answer in series 3 to Food@GoLoudNow.com

She produced the television series "What Are You Eating?", which was based on her book "Basket Case: What's Happening to Ireland's Food?".

Additionally, she reports on food and farming issues for RTÉ radio and contributes to Irish and international print titles. She was also a former series producer of RTE's farming television series "Ear To The Ground" and has won two Guild of Agricultural Journalism awards. So it's fair to say she knows a thing or two about the food business so who better to pick her brains than Gary and Gary? Enjoy!

Don't forget to send in your questions for Gaz & Gary to answer in series 3 to Food@GoLoudNow.com

Don't forget to send in your questions for Gaz & Gary to answer in series 3 to Food@GoLoudNow.com

Don't forget to send in your questions for Gaz & Gary to answer in series 3 to Food@GoLoudNow.com

Don't forget to send in your questions for Gaz & Gary to answer in series 2 to Food@GoLoudNow.com

Don't forget to send in your questions for Gaz & Gary to answer in series 2 to Food@GoLoudNow.com

Don't forget to send in your questions for Gaz & Gary to answer in series 2 to Food@GoLoudNow.com

Don't forget to send in your questions for Gaz & Gary to answer in series 2 to Food@GoLoudNow.com

Don't forget to send in your questions for Gaz & Gary to answer in series 2 to Food@GoLoudNow.com

Don't forget to send in your questions for Gaz & Gary to answer in series 2 to Food@GoLoudNow.com.

Don't forget to send in your questions for Gaz & Gary to answer in series 2 to Food@GoLoudNow.com.

Don't forget to send in your questions for Gaz & Gary to answer in series 2 to Food@GoLoudNow.com.

Don't forget to send in your questions for Gaz & Gary to answer in series 2 to Food@GoLoudNow.com.

Don't forget to send in your questions for Gaz & Gary to answer in series 2 to Food@GoLoudNow.com. 

Don't forget to send in your questions for Gaz & Gary to answer in series 2 to Food@GoLoudNow.com. 

In the first episode they are joined by 'the man with a thousand voices' ,impressionist Al Foran who discusses his meteoric rise, his most emotional gig and what Conor McGregor REALLY thinks of his impression.

Don't forget to send in your questions for Gaz & Gary to answer in series 2 to Food@GoLoudNow.com. 

Send in your questions for Gaz & Gary to answer in series 2 to Dishing@GoLoudNow.com.   

Sponsored by Cully & Sully 

Plus your kitchen queries are answered and some more recommendations for some must have kitchen gadgets.  Send in your questions to Dishing@GoLoudNow.com.  Sponsored by Cully & Sully 

Plus your kitchen queries are answered and some more recommendations for some must have kitchen gadgets. 

Send in your questions to Dishing@GoLoudNow.com. 

Sponsored by Cully & Sully

Plus we share some useful kitchen gadget recommendations and give you one of the best tips for finding a place to eat when you’re traveling abroad.  

Send in your questions to Dishing@GoLoudNow.com. 

 Plus we share some useful kitchen gadget recommendations, as well as answering your cooking queries all about game and butter substitutions.

Send in your questions to Dishing@GoLoudNow.com.

Plus we share some essential kitchen gadget recommendations, as well as answering your cooking queries and offering our advice on the perfect chicken wings to what to do if your kid wants to work in the food industry.

Send in your questions to Dishing@GoLoudNow.com

Whether it’s the perfect recipe for a cranberry sauce or a unique take on a potato gratin, they have for us this week an episode packed with tips, tricks and suggestions to help you through the whole Christmas period.

And as always we share some tips and kitchen gadget recommendations, as well as answering your cooking queries and offering our advice on everything from soggy lunches to over seasoned food.

Send in your questions to Dishing@GoLoudNow.com.

We also discuss one of Ireland's most divisive dishes - The humble coddle.

And as always we share some tips and kitchen gadget recommendations, as well as answering your cooking queries and offering our advice on everything from soggy lunches to over seasoned food. Send in your questions to Dishing@GoLoudNow.com.

And there’s some communal commiserating over serving people who just don’t realise what they’ve ordered.

There’s more kitchen gadget tips – including Gareth’s key advice on how to, literally, weigh up a good cooking buy.

And the best biscuits and livening up the weekly recipe routine are all on the agenda with your questions.

We also get a behind the scenes look at what goes into the making of some of the biggest cookery TV shows, and as always Gareth and Gary give us some recipe and kitchen gadget tips.

We're also delighted to get our very first listener questions, and you've got the lads thinking hard on some big questions, and asking for them to humbly admit what dish they just can't, or won't, take on.

Gary tells us how some twists of good fortune saw him make the journey from washing pots to the career he has today, from Donegal to Boston and on to France.

The lads give us their tips on their number one kitchen gadgets - the one thing they couldn't live without; and Gareth brings in his favourite cook book, and explains why it means so much to him.