S6 EP8: Coddle Culture & Creamy Pints with Ciaran Kavanagh
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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 coming up on today's show, we've got the brilliant Ciarán Cavanagh from John Cavanagh, the Gravediggers, one of the most famous pubs in the country, guys. The famous Coddle, it's as if it was created there.
Yeah, yeah, and he's had some big people in there eating. I know you, as we'll say it to him, but I know Marco stood us up to go there today. Yeah, Marco stood us up going to beer. So we give him a bit of stick about that. And then he famously had Anthony Bourdain in, so I'm sure he's met him.
Yeah, he has, yeah, for sure. Like Bourdain, I think, changed the game there. Like, I mean, look, he was always busy and doing well or whatever, but I'm pretty sure... I'm sure it brought that international guest. Sure, that's what Bourdain done everywhere he went, you know. We'll have our Nespresso Professional Dish of the Week and our Culinary Conundrums, which we love. Don't go anywhere.
Thank you.
Okay, joining us now on Dishing It Out is a great chef and good pal, Ciarán Cavanagh from John Cavanagh, The Gravediggers. Great to have you here, brother. Thanks, lads. You're very welcome. We've had to cancel this one two or three times with all the blockades and everything else, but great to finally be here and have you in, mate. It wasn't the two Dublin lads that were struggling to get the studios.
No, no, no.
It's the colchie. Just the colchie that has to come.
I could have cycled in.
Yeah, some of us put in a shift to get here every week. Ciarán, great to have you here, mate. And obviously, arguably the most famous pub in the country. It probably is, actually, bar none. It's right up there for sure. I got to eat there for the first time there last year when Samba was in town, a good pal of mine. I could not get over the standard of the cooking. It was only then that I realised... that you're far from a pub chef. You spent a lot of time going around the world. Italy, I know you spent a lot of time in, but where else? So give us a snapshot of the career.
Well, I studied in Galway in the catering school over there, and then I went to London. Didn't like it very much. Working at BBC catering department in Shepherd's Bush. It was just fun, but it was not the right, nice time in London, 1990s.
Right.
So I went to Switzerland, I went to Geneva, did a year and a half there, picked up my French, and then I got a job for Club Med. Right. My French wasn't so good just now, but anyway, yeah. So I did nine months in Sicily in a resort of two and a half thousand people, 500 staff. And then I was sent to an island in the Bahamas, San Salvador. Fourteen. Yeah, it was awful. Seven days a week for a year and a half. But it was great. It was a five-star resort. Worked with chefs from all over the world. His staff lunches were great.
Yeah, because that was the one thing that stood out when I was sitting in the restaurant part of the Grave Diggers and I was looking at the menu. You had it up on the board, you know, there was risottos there or whatever. And I think it was then you said you always have a risotto on.
Yeah, it's one of the most popular dishes, yeah. Really?
Yeah. There was definitely a Naught Italy and whatever specials or different bits. I don't know if it was the actual menu or specials menu that was on that day. But I was sitting there and chanting the Samba and going, it was the last thing I was expecting. It was a Naught Italy. Now, I ended up having... Like this beef stew dish, which I will remember. I think you had two. I did actually. I ended up having another bowl of it.
What is the story behind John Kavanagh’s, The Gravediggers?
It was unbelievable, man. Like the flavor, the cooking. And obviously there's pint tours going around Dublin as well. But is it food now that's attracting people to the bar? You went on to the States then, but did you...
No, the Bahamas. After the Bahamas, I went to Italy. I did eight years in Italy.
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Chapters
6 chapters
1
What is the main topic discussed in this episode?
0:04–3:38
2
What is the story behind John Kavanagh’s, The Gravediggers?
3:38–5:57
3
How did Ciaran Kavanagh's culinary journey shape his cooking style?
5:57–10:02
4
What makes the coddle dish so special in Dublin culture?
10:02–20:47
5
How did Anthony Bourdain's visit impact The Gravediggers?
20:47–27:47
6
How has the drinking culture in Ireland changed over the years?
27:47–49:08
Speakers
4 identifiedMore from Dishing It Out
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