Shane Smith

Everything was homemade.

Nothing was bought in.

So for that aspect, I learned so much.

Don't get me wrong.

Yeah, and it was a good platform to understand the ins and outs of how a pastry kitchen works.

And it was also, you had your amenities in the room, but you also had the fine dining aspect.

But then you had, you know, afternoon teas and then you had weddings.

We could do up to 150 or so at a wedding.

So there was just, there was so many things happening at the one time.

That's why there was so much regiment and...

It had to be.

It had to be.

Part of it.

I can remember they bought a smoker at the time and it was unbelievable.

Oh, unbelievable.

And one of the lads decided then he wanted to do cold smoked butter.

Sure enough, he fainted.

What are you talking about?

moved away and I worked down in it stayed in Westport and I worked in a little restaurant called the Linnemill with Eddie and Galan they were a lovely couple and they worked there for about a year or so and then they decided to close up that restaurant they were there for a couple of years and then I reapplied back in Not Granny for Head Pastry Chef I went in straight away so I'd done obviously I was doing all the desserts in there so I was probably definitely overstretching the mark I said no you have to something that's always been instilled in us growing up with mum and dad if you don't ask you don't get so I applied for it got the job so I went back in as Head Pastry Chef

So I stayed there for another, probably two years, I'd say.