Gareth Mullins

You know, and it's real.

So, again, with the competition that I'm involved in, we've been talking about broadcasting that forever, like, you know, but one of the...

not one of the things that stopped it it's just the fact that it can never be will you do that again it can't be a MasterChef format because they're actually competing to win a competition so if they make something and the cameraman misses it or they just miss it where you go oh stop will you do that again it can never be that so this year actually it's being filmed but it's like flying the wall so the camera crews will just be there watching what's going on and

But I mean, the likes of MasterChef and all them, they actually really want things.

When we had MasterChef in, I brought them, you know the way they come into the restaurant, and we'd 60 booked for lunch, and these three come in, and the producers come in, just put one of them on that section, one of them, oh, it's grand, yeah, yeah, and service started, and there was a lad over on the sauce section, and I was like, said to one of my sous chefs, stand over there,

and don't let them sink.

Just keep an eye on them.

Anyway, service started and it was a roasted piece of sea bass with a bouillabaisse stew.

Anyway, I says, look, let them sear off a couple of pieces of sea bass and then put the mussels and the clams into the bouillabaisse.

And I says, I'll call for it and let them bring it over.

Anyway, I called for the sauce and the sauce come over and I knew the mussels and clams, they couldn't have been cooked.

I watched them thrown them in with boiling sauce and they just didn't have the experience.

But the film crew were like,

Yes, they'd done something wrong because they thought I was going to absolutely blow up, you know.

And I was like, no, no, no, just put it back on the stove, bring it up to the boil.

If it then doesn't open.

But afterwards, I was like, it was the early days of the marker.

I was like, Jesus, they really want things to go wrong.

But 60 guests in the restaurant.

Where do you see your career going?