Gary O'Hanlon

It goes, and then I was like, geez, I haven't, I haven't seen any of those kind of dishes on menus.

For a lifetime.

And you know, we probably were cooking,

brilliant I mean because it was gorgeous I always remember especially the mussels we had the seafood platter we used to do and even still to this day it would stand the test of time and you'd have the grilled you know garlic mussels as we call them you put them on there might be one or two left over and then it was the wee bits that fell off into the garlic butter the crispy breadcrumbs and Jesus you'd turn into you know what I mean crusty bread and razor clams done the same way are lovely yeah beautiful so many of them it's great yeah

That's the hotel business.

I know, I know.

Yeah, you'd be flat out doing it.

Well, listen, thanks a million for coming in, Ciarán.

It's been brilliant to have you.

Time for a Nespresso Professional break.

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Effortless moments.

Exceptional coffee.

So what's on the menu today, Gary?

Well, I'm going to do a wee Italian dish, actually.

But I learned it in the States.

Chicken piccata.

Oh, yeah.

Absolutely love it.

First thing I ever cooked for Natty.