Kevin Burke

So instead of Dish of the Week this week, we'll give you a little taster of what Kevin dishes out.

We spoke about him actually a week or two ago as well.

He gave us that incredible dessert at the Young Chef banquet dinner back in the day.

Okay, joining us here now is head chef of Library Street himself.

We were just chatting about him there earlier.

Kevin Burke, welcome to Dishing It Out, mate.

How are you?

Good to be here.

In your own restaurant.

We're welcoming you to your own restaurant.

The space is amazing here.

We were just chatting a few minutes ago.

It's a beautiful little bright airy space up there and then you've got a wee funky private dining room.

Is there more of these wee rooms hidden down here or just this one?

I'd like to have a few more but just this one for now but it's good it's good yeah so give us a snap how long are you here and tell us a wee bit about Library Street so where am I here about five years now it'll be five years this November and it's unreal it's sort of flown by but it's definitely a different restaurant than it was when it first began and it's kind of I feel it's sort of evolved I think that's the way restaurants should be it's a real staple of the Dublin dining scene I mean everybody that I talk to every guest am I right or wrong in saying is this the original Alta

Or no, was it?

So that's how it first began here, for whatever.

I think it was only a couple of months, and then COVID hit, and then that was it.

I know, it's good.

There's been a few good ones, like, there's been a few good ones that I've been looking after, you know, going, I get something from that, like...