"Chew The Fat" is the podcast by food & travel bloggers "GastroGays", otherwise known as Russell Alford & Patrick Hanlon. Each Friday, a new episode will be available featuring a casual converstation with someone, that in some way, shape or form will always lead back to food.
Maire and Paul Flynn, The Tannery, Dungarvan
This week (9th July 2021 – -) on Chew The Fat we chat to Máire and Paul Flynn of The Tannery in Dungarvan about a quarter century in business together and - whilst in Waterford ourselves - share our favourite spots to eat, drink and pick up produce in Waterford as well as sharing snappy updates in the Chew The Fat Noticeboard round-up of food and drink news across Ireland.
Pastry Chef Aoife Noonan & New Wines in Boxes
This week (25th June 2021 – -) on Chew The Fat we chat to acclaimed pastry chef Aoife Noonan about her brand new venture in food education paired with restaurant-style pastry creations, personally delivered! We also delve into the more unconventional methods of bringing wine to the table by discussing boxed and canned wine.
allta summer house & Kylemore Farmhouse Cheese's Teresa Roche
On this week's episode of Chew The Fat we have some news freshly released about allta's exciting summer residency pop-up concept at Slane Castle in Co. Meath as well as a long overdue listen to our visit to Teresa Roche at Kylemore Farmhouse Cheese.
Sinead & Philippa from "The Sea Hare" & Brain Treacy from The Bartender Collective
On Episode 4 of Chew The Fat, we are speaking to some more fascinating people from the world of food & drink in Ireland.
First up is Brian Treacy of The Bartender Collective. This is a new project where bartenders acoss Ireland have come together to create their very own spirits company. You can support their Kickstarter at thebartendercollective.com
We also speak to Philippa Duff & Sinead Foyle of The Sea Hare in Cleggan, Co Galway. Their pop-up dining experience is very much on the bucket list for many of us visiting the region this summer. They've recently launched their Tamarind Sauce as a product in supermarket and speciality food shops across the country and have great plans still on their horizon.
We also discuss hotel occupancy in the big cities, as well as some news from the food world this week.
Blasta Books, Behind Click & Collection & Pick Up A Picnic
This week (4th June 2021 - -) on Chew The Fat we go under the hood of the food industry and chat to some people you may not be entirely aware of just yet –– a future publisher shaking up the cookbook scene and the couple behind one of the most successful pieces of technology to arrive to the Irish food industry whilst a pandemic was ongoing: Kristin Jensen of Blasta Books and Suzanne Rigby and Mark Hooper of Click And Collection.
In our snappy Chew The Fat Noticeboard segment of food industry news, we're covering:
Lotts & Co.'s new Terenure shop, opening summer 2020 –– and now hiring! Weekl.ie's brand new Harold's Cross physical food market, opening Saturday 5th June and an enhancement of their online marketplace and subscription service, which will be open Thursday-Sunday weekly, 10am - 5pmD-8TE kicks off its summer pop-up residencies at Roe & Co Distillery, beginning with Michelin Bib Gourmand-awarded Spitalfields, continuing with Sunil Ghai's Pickle and then following will be Nightmarket, Bahay, Matsu and closing the summer will be Nico Reynolds' Lil' Portie. Running Thursday to Sundays weekly in fortnightly stints, the first two traders already have their availability online, so book via roeandcowhiskey.com/outdoor-dining Michelle Lawlor's Nude Wine Co. launches the monthly Nude Wine Club, a new subscription service where three hand-picked bottles from independent producers are delivered to customers' doors each month, all singing to a similar 'theme' with an accompanying interactive tasting session via Zoom. €55 a month, no contract!
Pre-Order a Picnic! Outdoor Dining and Al Fresco kits
We also delve into the ongoing summer of staycations picking out some great picnic options that are popping up almost daily across Ireland... Including:
Project Picnic DublinThe TanneryPudding RowCafe RuaBurren SmokehouseTiller + GrainScholar's TownhouseHeadfort ArmsOverends Kitchen at Airfield Estate
Suzanne Rigby & Mark Hooper of Click and Collection
We’ve all ordered our fair share of take-away throughout the pandemic, and - as more and more restaurants have emerged into that scene - boxing up the restaurant experience has been pivotal to the hospitality industry surviving. Yet in order to get product into customers hands a lot of technology behind the scenes has to be employed to ensure the smooth, seamless running. That’s where Click and Collection has come in...
Kristin Jensen, Blasta Books
Has the cookbook publishing industry gone a bit stale? Kristin Jensen, think so, and has set places at the table for a whole new generation of authors from Ireland's diverse food industry. An experienced editor by trade, Kristin is shaking up the system as the founder and publisher of upcoming imprint Blasta Books, which is currently far surpassing its initial funding round on Kickstarter. She describes the soon-to-be-published series - which will publish Tacos by Lily Ramirez-Foran of Picado, Hot Fat by GastroGays (that's us!),, United Nations of Cookies by Jess Murphy (Kai) and Eoin Cluskey (Bread 41) and Wok by Kwanghi Chan, all in 2022 - as being what street food is to restaurants: casual, accessible, diverse and exciting...
Bye Bye Meal Boxes?, Brigid O'Hora (Bridey's Wine Chats), Roots Slane's Keith and Aisling
On the first episode of the reinvented Chew The Fat, we introduce a new format and a slightly different direction. First up, some bits of food news which we think will be interesting and useful to know. We also speak with sommelier, wine educator and lockdown Instagram hit, Brigid O'Hora (AKA Bridey's Wine Chats) as well as link in with the latest double act to take to the main stage at Slane Castle: Keith Coleman & Aisling McHugh of Roots Slane. We also ponder the future of the meal kit - with restrictions easing and many meal kits and DIY/At Home experiences being retired, is there much demand for it as we get back into restaurants (or outside of them at least..)?
Great insight into Irish food
Really enjoying the podcasts- entertaining interviews. A great source of information for all aspects of Irish food!👏👏
important story telling of Irish food producers and makers
Patrick and Russell meet food producers growers and cooks throughout Ireland and it’s not about them (even though they are great hosts and passionate about what they do) which makes a change. Great to hear the stories about small brands and different types of foods and restaurants and shops.
Love the podcast! Thanks guys.