Gary O'Hanlon

Let me see what I can do with you.

And normally you're very kind.

I think a worry people might have is that if you don't know the guests that you're dealing with, which can happen in a corporate circle a lot,

And I actually came here with a couple of corporates that I didn't know for a business dinner.

And I thought it was the total opposite of what I was worried about.

And I obviously understand that type of thing.

It actually opened up the conversation so amazing.

And what I noticed, I was in this restaurant.

I was like, I was telling him.

I tell him it was unreal.

You must have been there when you got to Stairway?

Yeah, I was there from when we opened.

Was it the first year?

chef owned chef driven didn't have a star and that was deadly but then we got one in eight months but then that showed me that it's possible it's doable yeah but look you're cooking a very important lunch for us today which we're super excited about but we'd love to get you onto the podcast because we're starting to warm up here we could sit here and chat all afternoon look gonna call the sommelier and order a bottle of wine here in a minute but look thanks a million for your time today and we're super excited to eat lunch with you today yeah no stress yeah pans are on flames are going

So now we haven't actually had lunch yet, but we have a friend of the podcast has been on before.

Gillian Eilis is here.

So, yeah, tell us why we're here today and what we're going to what's what's happening.

I don't want to put words in your mouth here, but you've seen Irish food change.

And in particular, I think in the last five, six years.

What's driving that?