Gary O'Hanlon

You're very welcome.

We've had to cancel this one two or three times with all the blockades and everything else, but great to finally be here and have you in, mate.

It wasn't the two Dublin lads that were struggling to get the studios.

It's the colchie.

Just the colchie that has to come.

Yeah, some of us put in a shift to get here every week.

Ciarán, great to have you here, mate.

And obviously, arguably the most famous pub in the country.

It probably is, actually, bar none.

It's right up there for sure.

I got to eat there for the first time there last year when Samba was in town, a good pal of mine.

I could not get over the standard of the cooking.

It was only then that I realised...

that you're far from a pub chef.

You spent a lot of time going around the world.

Italy, I know you spent a lot of time in, but where else?

So give us a snapshot of the career.

Right.

Yeah, because that was the one thing that stood out when I was sitting in the restaurant part of the Grave Diggers and I was looking at the menu.

You had it up on the board, you know, there was risottos there or whatever.