Dishing It Out

This week, Gary and Gareth welcome Kenneth Keavey of Green Earth Organics, the Galway-based organic farm delivering veggie boxes across Ireland.
Kenneth talks about leaving a career in chemistry and pharmaceuticals to return to the family farm, why organic growing matters, and what it really takes to build healthy soil, rotate crops and grow food without relying on chemicals.
The lads dig into everything from wonky veg and supermarket standards to why local food production needs more support, how climate change is making growing more unpredictable, and how to embrace seasonal eating while getting the best out of your veg at home.
In this week’s Nespresso Dish of the Week, Gareth mixes things up with a summer sangria. Then it’s over to your Culinary Conundrums, where the lads answer a listener’s question about cooking oils.
Keep those questions coming to food@goloudnow.com .

This week on Dishing It Out, Gary and Gareth welcome comedian Willa White to the studio for a chat that goes from belly laughs to brutally honest life stories and back again.
Willa talks about how he first got in to stand-up, going from recovery meetings and prison to comedy workshops, Vicar Street, touring, and building a career without ever really planning to become a comedian. He opens up about his past, addiction, recovery, time in prison in Ireland and the UK, and how comedy became part of a very different life.
Food-wise, there’s plenty to get stuck into too. Willa chats about prison food, working as a butcher, growing up on simple dinners, his love of pork chops, offal and chowder (as long as it's not more than a tenner!)
In this week’s Nespresso Dish of the Week, Gareth guides you through how to properly pan-fry fish at home without fear. Then it’s over to your Culinary Conundrums, where the lads explain mise en place and what it actually means for home cooks.
Keep those questions coming to food@goloudnow.com .

This week on Dishing It Out, Gary and Gareth welcome restaurant critic, food writer and all-round sharp palate Katy McGuinness to the studio.
Katy lifts the lid on life as a restaurant critic, from how she chooses where to review and the notes she takes after a meal, to why the feeling of hospitality matters just as much as what’s on the plate.
Katy also shares the responsibility that comes with criticism, what really annoys her when a restaurant feels like it’s trying to pull a fast one and her thoughts on the future of dining. Katy also opens up about her use of weight-loss injections and why restaurants might need to think more about protein, fibre and better vegetable-led dishes.
In this week’s Nespresso Dish of the Week, Gareth fires up the barbecue with chermoula-style lamb cutlets, packed with smoked paprika, cumin, coriander, garlic, lemon and herbs. Then it’s over to your Culinary Conundrums, where the lads answer a listener wondering how to get kids more involved in the kitchen, with tips on giving them little jobs, keeping it fun, and remembering that dinner doesn’t have to be perfect to be worth cooking together.
Keep those questions coming to food@goloudnow.com .

This week on Dishing It Out, Gary and Gareth sit down with good friend Frankie Mallon, aka “Frankie Fish”, head chef and owner of An Port Mór.
Frankie then takes us through the story of An Port Mór, a much-loved Westport institution. He talks about learning the hard way in tough kitchens, from Paul Rankin’s Michelin-starred Roscoff in Belfast to disciplined Swiss kitchens and manic Parisian bistros, and how those experiences shaped his classical, produce-led cooking today.
The lads also dig into the realities of running a small restaurant from set menus to streamlining plates, hiring a pastry chef by accident, and finally making the numbers work after years of graft.
There’s also plenty of reminiscing, from burnt duck confit disasters to unforgettable food trips in Lisbon, motorbike adventures through France and Spain, and Frankie’s classic dream final meal.
In this week’s Nespresso Dish of the Week, Gareth brings you a Summer BBQ classic with sticky pork ribs. Then it’s over to your Culinary Conundrums, where the lads answer a listener looking to buy better meat, with tips on what to ask your butcher, when supermarket meat is absolutely worth buying, and why good ingredients will always make better food.
Keep those questions coming to food@goloudnow.com.

This week on Dishing It Out, Gary and Gareth take the show on the road, landing in Kevin Burke’s Library Street for the launch of the Business Post 101 Great Irish Restaurants, in association with Nespresso Professional.
Away from the comfort of the studio, the lads catch up with Kevin ahead of his big lunch service, chatting about the evolution of the restaurant, sharing plates, charcoal grills, London kitchens and how his food has changed over the years.
They’re also joined by Food & Wine editor Gillian Nelis, who gives an insight into this year’s 101 Great Irish Restaurants list, why it celebrates “great” rather than “best”, and how much Irish food has evolved in recent years.
There are plenty more familiar faces too, with Michelin-starred chef John Kelly of Mount Juliet talking Irish ingredients, French technique and the famous petit four trolley, while Wade Murphy of 1826 Adare reflects on 13 years in business, the buzz building ahead of the Ryder Cup, and memories of the late, great Gearóid Lynch.
The lads also grab a chat with Gordon Thompson and Rachel Clarke from Lyreco, who work closely with the podcast on the Nespresso Professional sponsorship.
Keep those questions coming to food@goloudnow.com .