Gary O'Hanlon

speaker

3,219 appearances 136 recordings 3 series first heard Apr 2026 last heard 6d ago

Gary O'Hanlon’s voice in public audio — every appearance, attributed to the second.

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recordings per month · last 12 months

Recordings per month over the last 12 months — 136 in all, peaking in Jul 2026 with 62.

Appearances

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Dishing It Out · S6 EP6: Loaf Tin Legends & Soufflé Sweats with Shane Smith · 23 Apr 2026 podcast

Master baker.

I was going to say, it is fully fledged pastry chef, but obviously it's bacon and all the likes of it.

I suppose the pastry chef tag really is whenever you're in the professional environment, isn't it?

Whereabouts?

Just outside Virginia.

Yeah, and what year did you go to Killiebegs?

2000.

Oh, I was going to say, yeah, because it couldn't have been a million miles after my time there.

It was five or six years.

The light at the end of the tunnel.

You were very lucky then.

He was doing like a...

cold smoked beurre blanc sauce isn't it yeah so whenever a chef like comes on something or something new or if Daniel was unbelievable for it in View Mount House you know he'd always I mean there was a fridge broke down one time and like we'd just see scrap metal whatever he saw a smoke house I'm like what are you on about out into this old farm that he'd got off the drill where he's building a house

Nick's saying he's built this thing around it stuck a pipe into it wedged the door shut and Nick's saying like the venison that he's been shooting like we're smoking haunches and doing whatever Jesus Christ and where was the so then when was the next step after that so I

Wow, I never knew you were in there for that long.

And you've been out of hotels and restaurants a while, have you?

That's what pastry and bakery gives you, I suppose, in a way, because so much of it happens during the night or early in the morning.

All the work is whenever everyone's sleeping.

recipes are recipes but i suppose for someone that has a natural flair for it would you disagree with that like did you always have a gra and i love for pastry or do you find that all the fundamentals going all the way back that say danny minnie's or going back to the early days and not granny is it is it all methodical recipe based or have you definitely over time got to the stage where i don't need to be weighing i think every little thing now anymore

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