Gary O'Hanlon

There's a line.

Chef's heat.

A fucking slice of toast.

Yeah.

You weren't in a cake club, no?

There's one for your next menu.

There's loads of it, yeah.

I was one of them.

Time for a Nespresso Professional break.

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Time now for an Espresso Professional break as we kick off this week's Dish of the Week.

In this industry, the daily grind is very real and the coffee has to match the food.

An Espresso Professional brings proper coffee excellence to wherever you work, from buzzing offices to luxury hotels, restaurants and leisure clubs.

It's all about giving your team, customers and guests premium, consistent coffee that will leave a lasting impression and we're delighted to have them supporting us.

And up this week, it's Gareth and I believe you're going...

Whatever you do, don't go Mexico City, Yucatan region, nowhere else or you're doomed.

I'm shocked you're from the arsehole of Don Amead and you're not well versed in Mexican food.

Exactly.

She has a cookery school.