S6 EP10: Great Irish Restaurants LIVE
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Ditting It Out with Gary O'Hanlon and Gareth Mullins. A Go Loud original podcast. Your ultimate culinary companion. Go Loud. Sounds better with us.
Welcome to another episode of Dishing It Out with me, Gary O'Hanlon. And me, Gareth Mullins. And today we have a show with a difference. It is the Business Post 101 Great Irish Restaurants in association with Nespresso Professional.
We're on the road, Gareth. We're on the road.
For the first time ever, the boys got the passports out. We didn't get Gareth out of Dublin, though. We're still stuck in the city. I walked. Yeah, we're at Kevin Burke's beautiful Library Street restaurant in the city centre and really anticipating a brilliant day today. I actually have a bit of a nervous energy around me for this today, do you? I know, there's a load of chefs. There's 35 floating about. No, we're not actually cooking. It's funny you say it too because I'm just like going, all right, we don't have the comfort of a studio. Although our boy Carol here has us shacked up in a private little dining room, which is gorgeous, downstairs in Library Street.
What event are Gary and Gareth attending in this episode?
And we're going to be chatting to Gillian today along with some other great chefs. And we're getting to talk to the chef right before he cooks lunch. I know.
Yeah, we're going to get a hold of Kevin beforehand. And that's Gillian Neelis that we're referencing there, who's the editor of Food & Wine magazine and the Business Post. We'll have to be tapping her up on who's her favourite. But yeah, we've already seen a decent chunk of the guest list. We're going to try and get a chat with four or five of them at the very least today. 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.
He's an incredibly talented chef. And if anyone can get a table, it's a busy restaurant. Library Shree is the name of the restaurant. And Kevin Broker's the chef. He's a... We're up for a nice feed today, Gar. It's nice to be out and about. So look, stay tuned and we have loads coming up for you today. Don't go anywhere.
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.
Yeah. It's pretty cool. I like it, I like it.
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?
Yeah, yeah, yeah, yeah, yeah.
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 have Kevin's card broken, texting him, there's a guest in the hotel that wants to go and eat, and he's like, Gareth, what is it with you? Show me a show on a Saturday. Let me see what I can do with you. And normally you're very kind.
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... a few Hexclad pans or whatnot, but I'm still waiting on them. I'm still waiting on them. Yeah, yeah. No, no, it's always great. I love when, the gas thing is people always like say like, oh no, I didn't want to text you or this, didn't want to whatever, but for me anyway, I much prefer people texting me.
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3 chaptersSpeakers
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