Gary O'Hanlon

Have the ingredients gotten better or is something I often wonder because I always remember Irish ingredients being amazing as being an Irish chef and especially the time I cooked overseas.

But when the Michelin Awards were on in particular, I met a lot of international chefs when they were in Dublin because they were in the hotel and every one of them said it to me.

I'm going to spoil it because your husband is a fan of a kitchen gadget.

I was like, well...

I'm sure there's a hibachi grill in your garden.

Magic.

Thank you so much for taking the time to come to talk to us and have us here today.

We've loads more guests to get a little bit of a sneak peek.

It's like the ready for our own.

We're pulling people out of the restaurant before we have one.

You spoke that you worked in for a long time.

I did indeed.

That's how we kind of know each other.

That's it, yeah.

Kitchens beside each other.

How long have you been a bus sergeant?

Five years.

Was it?

Jeez, it felt like longer than that.

Well, I've been lucky enough to eat your food a couple of times, John.