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26: #26 | With Relish Live - From The Sublime To The Ridiculous
Episode 26
Thursday, October 18, 2018 • Duration 58:00
We were back at The Fumbally Cafe once again for this very special edition of the podcast, as With Relish makes its second appearance at The Dublin Podcast Festival & Eat:ith, The Fumbally’s autumn series of events.
This years theme was; From The Sublime To The Ridiculous, and Aoife and Harry tasked their guests, who were each representing one of Ireland’s 4 provinces, to speak about what makes their food region so unique, brilliant and slightly bizarre at times. The star studded lineup featured some of Ireland’s most passionate and influential culinary figures of recent years, and was by far our biggest podcasting highlight so far.
A huge thank you has to go to all of our guests for joining us on the evening, our wonderful sold-out audience for their participation, Ash, Luca and everyone at The Fumbally Cafe for their amazing hospitality and Alan the Headstuff.org Editor who got us out of some very scary tech difficulties which nearly ruined the night.
The Line Up:
Cliodhna Prendergast who is represented Connacht, is a professional chef and food writer-photographer for the Sunday Times. Currently living in Connemara, she is one half of Lens and Larder; Photography and food styling workshops telling visual food stories with International photographers in extraordinary Irish Country Houses.
Raymond McArdle is the owner of The Forge restaurant in Co Meath, and has long established himself as one Ulsters leading chefs. Having grown up on the Co Down coast, McAardle has worked in some of the countries top kitchens such as Roscoff and Deanes, as well as earning 3 AA Rosettes when working as Head Chef at the Nuremore Hotel from 2001 to 2011\. Raymond's passion for Ulster’s food identity has stuck with him throughout his career, helping establish himself as one of the regions greatest culinary personalities of the past two decades.
Munster’s representative is Sinead Ní Ghairbhit, owner of the Cheese Press in Ennistymon, the only shop in the world that only sells Irish cheese. Before opening The Cheese Press, she produced St Tola goats cheese with her sister, Siobhán. Sinéad is passionate about delicious, quality ingredients and providing a welcoming public space where people can connect over coffee and food.
Joe Macken’s collection of fast casual restaurants have been changing the landscape of how we eat since 2007, with the birth of the original JoBurger . Originally from Slane, Co Meath from a family of hoteliers, Joe’s passion for locally produced ingredients makes him the perfect candidate to represent Leinster for this culinary roundtable.
Please check out Eat:ith ([https://eat-ith.com/](https://eat-ith.com/)) to see some of the amazing events they still have left for this years series.
25: #24 | An Episode About Crisps
Episode 25
Friday, August 31, 2018 • Duration 46:54
Since beginning the show last year, we have tackled many of the lesser talked aspects of Ireland’s food industry in our episode themes, and will continue to do so for the foreseeable future. Today’s programme continues in that vein, as we look deep into one of the countries most treasured foodstuffs: Crisps
We have been so fortunate to speak to guests who are extremely immersed and passionate in what they do, but no more so than today's guest Christine Orford who is a contributor to A Blog About Crisps (https://ablogaboutcrisps.blogspot.com/), which is the country's leading voice in crisp criticism and review. This episode was a joy to record, and includes a variety of expert crisp reviews, a load of laughs and a 4 pack of Tuborg.
Check out there 100th review here https://ablogaboutcrisps.blogspot.com/
This week on With Relish, we are focusing on the Irish Abroad who are doing some quality stuff with food overseas. We are delighted to be joined by two great guests who are working with food in very different ways, and get an insight into their story so far.
First off, we are joined by the owner of South America’s first Irish Chipper. Susan Kennedy who originally hails from Sandymount in Dublin, spoke to Harry and Aoife about the struggles of setting up a business in Argentina, as well as the area's growing seafood appetite.
Finally the guys welcomed a very special guest to the studio. Cuan Greene has established himself as one of Ireland’s leading young chefs in recent years.
He and Harry studied together in DIT before starting up their successful Dublin Pop Up venture. Now still extremely close pals, this interview looks at their culinary experience together, Cuan's experience working as Chef De Partie for Noma as well as what it’s really like to holiday with Harry Colley in Mexico.
15: #15 | Health, Herbs & Home Cooking: The Little Green Spoon & Lorna Mauney-Brodek
Episode 15
Thursday, January 25, 2018 • Duration 45:35
On episode 15 of the podcast, Harry and Aoife aim to take the sting out of the remaining few days left in January with the first annual With Relish health kick. Whether you are sick, broke or just feeling down, this edition of the show aims to boost your body mind and spirit with some stellar advice from this week's guests as we look at Health, Herbs & Home Cooking.
To kick things off, the guys are joined by Indy Power, author of The Little Green Spoon book and website. Indy chats to Harry and Aoife about her passion for home cooking and eating guilt free. Harry and Aoife also revisit their guilty food pleasures in all their glory.
Finally, Lorna Mauney-Brodek of Herbalista and The Dublin Herb Bike came in to speak to the guys about the un-mystical and very scientific powers of herbal medicine. For anyone feeling under the weather, this is one’s a must listen.
#14 | A History of Dublin Through Food
Thursday, January 11, 2018 • Duration 55:17
Episode 14 of With Relish is one we hold dear to our heart. The idea came to fruition in our first planning meeting back in April, long before we ever stepped foot into a studio. In the previous 13 episodes we have looked at Ireland’s food culture and history in many different ways, but this […]
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With Relish | The Best of With Relish 2017
Wednesday, January 3, 2018 • Duration 39:21
The Best of With Relish 2017 On this episode of With Relish we are looking back at some of our best bits of 2017 with snippets of our conversations with: Deirdre McCaferty – Cornucopia Joe Macken – Jo Burger William Harvey – 5 Lamps Brewery Domini Kemp – The Ketogenic Kitchen Anna Rettore – DIT […]
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#13 | Natural Food: Elmhurst Farm & Dr Bill Schindler
Friday, December 15, 2017 • Duration 50:58
With Relish #13 – Natural Food: Elmhurst Farm & Dr Bill Schindler On episode 13 of With Relish, Harry and Aoife take a trip back to their roots, and by that we mean their actual ancient roots. This week’s offering of the podcast looks at the theme of Natural Food. By taking a very anthropological […]
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#12 | The Service Industry & A Restaurant’s Engine
Thursday, November 23, 2017 • Duration 56:38
The Service Industry & A Restaurant’s Engine: Georgina Campbell, Joaquin Hernandez and Luna This week on With Relish, Harry and Aoife explored the lesser talked about roles that play a part in running a successful restaurant. With our 12th edition of the pod being a Chef free zone, you may wonder where the conversation around […]
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#11 | The Ethics of Eating Meat – Keith Coleman of Fia & Dr Lilian Alweiss
Thursday, November 2, 2017 • Duration 51:09
With Relish #11 The Ethics of Eating Meat – Keith Coleman of Fia & Dr Lilian Alweiss This week’s episode of With Relish looks at the ethics of eating meat, preparing meat and the morality sounding it all. We’ve decided to take a different approach to what is an already well discussed theme so in […]
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#10 | Beer: A Walk Around The 5 Lamps, Ireland’s Future Brewers & Eight Degrees Brewing
Thursday, October 19, 2017 • Duration 01:03:19
It was a tough week at HeadStuff HQ for the With Relish team, as Harry and Aoife were given the mundane task of researching The Irish Beer Industry. Meeting brewers, drinking beer and getting a hands-on lesson as how to make the aforementioned beer were just some of the exploits they had the misfortune of […]
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