Kevin Burke

If you take a hispy cabbage dish or you even take asparagus at the tail end of that season now, whether it's done in a pan traditionally, steamed, boiled, whatever, or now you have it coming off a Japanese barbecue.

So that's something that's...

chefs are getting influenced by being around the world or seeing the fact that social media now opens up the whole world to all of us.

And you're like, you know, you see new toys.

And then the benefit of all of that is coming onto the plate, which really changes what a piece of asparagus would have been.

You're definitely one of the first domestic houses that had sous vide cooking in it.

And I know that for a fact because we probably gave them bags at some point.

So when can we expect to see the guide?

Is it coming up this week?

We're going to stuff her face first.

And we might get one more in before lunch.

Cheers, Gillian.

All right, so we've managed to pluck another guest from the dining room.

Gareth's just running upstairs and grabbing randomers, but he's after coming on a Michelin star chef now, John Kelly from Mount Juliet.

Great to have you on.

John, how's the form?

Yeah, five years.

Didn't know you were there that long.

Dragged out of Adair.

Wade's restaurant is 1826 Adair and the building just celebrated 200 years.