Gary O'Hanlon
👤 SpeakerAppearances Over Time
Podcast Appearances
Yeah.
It always is, isn't it?
Yeah, nothing sure now, you'll say something.
Have as many courses as you like.
Really, really, Nouvelle or whatever, but.
There's no food cost here to worry about.
There's no food cost to worry about.
Yeah, I had a hot stamp on it.
Yeah.
Is that what it's called?
Yeah.
Cafe Coretto.
You had it on a dessert?
Wow.
Yeah, yeah, yeah.
It's funny, I used to do a lot of that up in Donegal when I started cooking first.
Funny you said, I was only chatting about this recently.
It was a big thing up there, especially for the 90% of your business in the 90s up there was all from Northern Ireland.
But we did an awful lot of mussels and scallops in the shell with breadcrumbs, garlic butter, garlic butter and breadcrumbs.
And I was, it was only a week or two ago I was chatting, I was like, well, geez, it goes, there's something I might bring back or try or whatever.