Shane Smith

And then we went into the kitchen afterwards and the head chef at the time, he just cooked steak with onions and mushrooms.

It blew my mind.

I was like what is this it was easy to drink yeah easy to drink because the pan was smoking hot it wasn't stewing in the pan yeah yeah yeah and that was it I went out straight away to reception first steak you ever had that had a crust mum will not listen to this hopefully she'll kill me but yeah went out and got a form straight away and started doing weekend work and I was in doing salads and mum said the larder first

straight off the bat and mum was like you know you're going to be washing dishes all day so I myself mentally prepared for that but they threw me straight over to the salad so the carvery that was off the bat so just kind of went in there and of course I'll never forget I was doing a beautiful bowl of tomatoes and I was placing them all nice and neatly and whatever and one of the girls was like there's 150 people already queuing up outside yeah come on threw the whole lot in

so I think they knew from get go this lad now he's I'd be in the Kilmore a good bit actually because it's only 15-20 minutes from here I live very near it there yeah you were there for a long time were you probably I'd say four years on off so that's what paid for through college as well yeah for a search at the time used to get £50 a week you remember the grant money coming in oh stop the big queue the big queue at the ATM machine waiting for midnight it was like

oh away you go then so yeah so you get 50 quid and that used to cover the rent and your bus money up and down it did and a couple of nights out as well but the Kilmore then was brilliant because that was the kind of extra money so we were the lads that would go to the carvery midweek when everyone else was eating oh yeah yeah yeah

Yeah, it was.

And then did you move into pastry there?

So after that, then I done my two years.

I worked in a lovely little place in Anagri in Donegal, Danny Minnie's.

And it was kind of a fine dining kind of thing.

So there was a really good pastry chef there.

So I kind of at that stage was like, OK, this is for me.

This is intricate.

There's a lot of detail up there.

Yeah, Danny Minnies for... They have a great reputation.

Unbelievable.

Brian was unreal, yeah.

And Terry, God rest her, she was the most glamorous person I ever met.

She owned the restaurant, so she would always be the hostess.