Fingal Ferguson is a fifth generation cheese and charcuterie maker, based in Schull, West Cork, as well as being one of the worlds most respected bladesmiths. He and his family have been behind some of the most recognized and respected products to come out of the boundless cornucopia of West Cork. We talk knives, lives and have a great time in this Episode of Thats Bangin'
Wicklow is undoubtedly one of the most beautiful places in Ireland and on this episode, Chris travels to new dining destination "The Wicklow Escape". A Wicklow special chatting to some great local suppliers, owner of The Wicklow Escape Lisa Wilkinson and executive chef Danni Barry. Danni was the second female in Ireland to hold a Michelin Star and was named chef of the year in 2016.
24 hours in Galway to celebrate the amazing food scene that has developed in recent years. Grainne Mullins tells us about the science of chocolate and her incredible tale from chemistry to chocolate entrepreneur. Then Mister Eat Galway himself, (44:52) Jp McMahon tells the story of Irish food and its progression over many centuries.
This week Chris and Marcus are joined by one of Ireland's most exciting chefs, fresh off the back of his first twelve fires event in Wexford, John Relihan. Having left Kerry at 16 to work for Jamie Oliver and having cooked all around the world since then, racking up some incredible stories Along the way, John Relihan is amazing, and it was a pleasure to have him on that's bangin'
Chris & Marcus are taken on an in depth journey of veganism, with best selling author & vegan queen Holly White. A discussion about how vegan culture has changed in recent years, how turning vegan changed Holly's life and nonstop talk of delicious dishes!
Ireland finally has a festival going ahead! We are joined to talk all things Taste, by Dan Hannigan. Dan is one of our favourite Irish chefs and we talk about his time in the kitchens of Mister S, Richmond, his Food For Thought charity series. Plus big reveals of his Naughty Neighbour, his upcoming restaurant and what might be happening with The Greenhouse.
This episode is a worldwind of laughs! Stories of culinary adventures from around the globe with funny man, Danny O'Brien. We talk upcoming festivals, getting heckeled in the flats, and Vol-au-vent!
The Irish Hong Konger TV Chef and restaurateur is one of the easiest guys to talk to in the industry. A fascinating conversation through Donegal Chinese restaurants, Michelin star kitchens, food trucks and of course, the Irish spice bag.
This week, Chris and Marcus talk to Grainne O’Keefe about the opening of her new restaurant named after her late grandmother, Mae. They discuss her ideal Sunday lunch, the amazing hash brown fry and encourages you to go and invest in some custom-made knives. With all that Grainne has in store, it’s a wonder she ever has any free time!
This week, we talk to Ciara Doherty, a lifestyle, fashion and beauty content creator, with her own hugely successful YouTube channel, Cocktails with Ciara. Ciara shares what dinner at home was like growing up, the etymology of cocktails and how to start your own at-home cocktail bar.
Season two begins with a bang! We get the first interview with Eric Matthews, since his Chapter One departure. We get the exclusive reveal of Eric's exciting plans for the future, discuss Alain Passard back rubs and get a little bit giddy for Taste Of Dublin.
Allta has been one of the leading lights in adapting their business over the pandemic, with set menus from the restaurant transitioning into The Allta Box. These boxes sell out each week (sometimes in mere minutes) and the opening of Allta Bakery every Saturday, now has people queuing for over an hour to get their hands on some delicious doughnuts & their famous Shiitake Miso Butter. Niall tells his story from becoming a butcher, to opening one Dublin's favourite restaurants.
This week, Chris and Marcus talk to Aoife Noonan, who is undoubtedly one of the best known and most successful pastry chefs in Ireland, about her origins, what it's like to work at a two star Michelin level and the series of happy accidents that brought her to where she is today.
For a young chef, Mark Moriarty has done it all. Being named World Young Chef of the Year in 2015 launched a career cooking around the world. Back home he can be found in 2 Michelin Star Restaurant The Greenhouse or catch him on one of his two (yes 2!) RTE shows, Cook in & Beyond The Menu. A chat about the direction of Irish food with one of the guys shaping how we eat.
Nico Reynolds is a name you will be hearing more and more of over the coming year. Chris & Marcus are delighted to have Nico in studio as he talks about his Irish and Jamaican heritage, his 7 years in Argentina and his appearance on F***, that's delicious with Action Bronson.
The Big Grill is Europe's biggest BBQ festival and one of the highlights of the Irish summer. Meet founder & curator Andy Noonan and learn what BBQ really is. Chris & Marcus take a dive into the world of smoking and grilling with the man behind the festival, as well as restaurants Fowl Play & Baste.
We chat everything seafood with Failte Ireland food champion, Niall Sabongi. Klaw, The Salty Buoy, Sustainable Seafood Ireland and the soon to be launched Saltwater Grocery are just some of the projects this chef, restaurateur and fishmonger overseas! A man on a mission, to change the way Ireland eats fish!
From humble beginnings of a Temple Bar deli counter, to one of Ireland's most popular restaurants. Luca De Marzio is an inspiring example of taking chances and hard work. Champagne, pasta and a whole lot of laughing as we chat to Mr Rosa Madre himself.
Niall Breslin is a man with a CV unlike many others. Not many can call themselves a former professional athlete and musician, never mind best selling author and now part of Ireland's Podcasting elite. A chat about food and mindfulness with Bressie.
Irish Radio's No.1 played song of the year, multiple chart hits and sold out headline shows. Chris & Marcus talk festivals, fish fingers and all things food with Conor O'Donohoe & David Whelan of WILD YOUTH!