Shane Smith

That would be hoisin sauce.

Yeah, I'm going all out.

Yeah, I see that.

What is this?

It was a steak and onions for this man.

Yeah, well, initially.

Simple beginnings.

And then sweet, I've gone, I've noticed over the years, I'm kind of getting a bit nursing homie.

I'm gone a bit like custards and all that kind of stuff.

I used to be chocolate all the time.

yeah I like a bit of like baked rice with stewed rhubarb or something or a creme brulee for me if you do a really good velvety brulee I think is just classic nothing else needed but yeah nice and soft I know myself and Gerard and Tara from the Old Post back years ago we were colleagues any new opening or restaurants all around Ireland but we would go here and there we'd all take turns who was treating who

But yeah, Cranberry Day is... We used to do a bain-marie for years and then I worked for the chef and he was like, no, you do it dry.

So drop in your oven temperature, I think it was 70 something degrees and there was no water battening either.

That blew my mind.

Yeah, yeah.

this actually happen to me twice in the same day yeah no i don't use my breeze for uh well even from health and safety point of view with all the water and all that yeah yeah oh yeah 70 for me is a little bit low you can get up to a little bit higher than that your pastry chef is baking his brew lads i'm telling you now i bet he is but i'm still standing like no no no with a hot kettle yeah yeah no no come on move on oh my god

Talking about brulés here, just one, I think Paul Flynn's crab brulé would be on that menu as well.

I think that'd be the final one.

Yeah, so that'd be on the list too.

There's a whole banquet here, wasn't there?