Chapter 1: What is the main topic discussed in this episode?
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.
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Chapter 2: 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?
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Chapter 3: How has Kevin Burke's restaurant evolved over the years?
What about table four? I think they're finished.
Yeah, yeah.
Are you getting annoyed at me? Like, going like... trying to run the room I've been running around fucking looking after the other 15 tables while you're looking at one table well done Kev no it's deadly we feed off it like we can see even those basics of seeing when people are arriving or seeing when people are done or like an owl nod or even you can tell when people are sort of
Unhappy, you know what I mean? And sharing is a big part of your story, Kevin, isn't it? Completely, that's what it kind of began. The whole idea was, yeah, it's going to be sharing, so a restaurant. Some people are always like, oh, it's small plates or it's this, that and the other. Some of them are small, some of them are big.
The idea really is just that it goes to the centre of the table and you're not picking one thing for yourself.
I think a worry people might have is that if you don't know the guests that you're dealing with, which can happen in a corporate circle a lot, And I actually came here with a couple of corporates that I didn't know for a business dinner. And I thought it was the total opposite of what I was worried about. And I obviously understand that type of thing.
It actually opened up the conversation so amazing. And what I noticed, I was in this restaurant.
everybody was talking about the foot yeah you're looking around and you are you could see the because of the interaction yeah like I think people shouldn't be nervous two ways I'm trying to sort of like make it not as sort of whatever but I'm not I'm not doing something new like this yeah yeah yeah where are you from Kevin are you a Dublin man I don't know Dublin yeah yeah Castle Ock
And before Ivory Street, give us a wee snapshot of the career. Did you come over from London at the time or am I wrong in thinking that? Exactly. So I was over in London for, what was I? I think an add-on year, if I'm someone to ask. I was over there for 34 years. Every year, I nearly feel how long I was over there wasn't enough. So I had another year to make it sound more impressive.
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