Gareth Mullins

So it's a slow cooked shoulder lamb with all different types of chilies.

And then we serve it in a little bread roll and it's served with some pickled onion and some coriander.

So it's kind of like a banh mi, you know, the Vietnamese banh mi, but like it's a Mexican take on that.

I'm doing a Wagyu beef that we're cooking over flames that we're serving with smoked onion mayonnaise and some roasted corn, which is really delicious dish.

What else have I got up there?

I'm doing like a crispy chicken dish with a smoked barbecue salsa.

So all the food really lends itself to... Tearing it to margarita.

Kind of.

And you know the way I serve the food up there, it's all served in like a tapas style.

So the idea is you come in, you order the food.

As soon as we have it cooked, I have a Japanese grill in the kitchen, so we're grilling everything over flames.

So,

My number two, Sean, really took the lead.

He had a, he's from Kerry, Sean, and he had a food truck during COVID and he was doing loads in Mexican cookery.

So he really, he really gets on.

Him and Lily, you know, loads of conversations and we really got the food to just really high flavour.

I'm really happy with it.

So, and you know, we had a launch there a couple of weeks ago up on the roof, which I'm sure people would have seen on socials and it got very well received.

So that's the plan now across the summer.

So good man.