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A series of informal conversations with the people that make the food world tick. Waiters, bartenders, chefs, managers, producers, farmers and more will be chatting with the creator, host, editor, producer, Laurence, about their culinary world experiences. That sounds much less craic than it is, it’s a load of craic to be fair. Do enjoy.
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Shane and I have a natter about being waiters, him working in a supermarket and how brown sauce is not for Laurence. We had fun and if you don’t then I have failed you. But I’ll be doing another episode next week anyway so don’t be too angry.
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Whisky/ey guru Conor O’Keeffe joins me today for a brief introduction to the golden nectar, the rebel county’s activities for youths and a philosophical look at the impending return to work. Jesus I laughed loads. Have a listen you langer.
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Alone Laurence has the time of his life reading Britain’s favourite recipes, the worlds worst food compilation. I also do a favour for a pal and reading him a story to sleep. The story is not for children unless they like the deaths of fellow children. Well that was lighthearted. Wow.
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Emma and I chat networking, field kitchens, new university degrees and having no skiing abilities. I mention salt and animated rats. 17 days til outdoor pints kids.
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I’m not in a pub 2 years in a row (like everyone else sure) so I have a little chatter to myself about the place that brings me more happiness than any other; an Irish pub. The queens lack of Craic is mentioned and I wax lyrical about the Irish food that we wisely decided not to share. Happy St. Patrick’s Day.…
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Your friendly neighbourhood Canadian joins me this time and we discuss changing careers, what academic training in hospitality can be like, beaver tails (fried dough, I got you babe) and Eat Out to Help no one at all. Oh and I have some egg related offerings. Happy Paddy’s Week. Kiss kiss.
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Welcome to the Podcast. That didn’t have a name when this was published but now has. Its great. I mean A slice of Pybus. Brilliant. This begins what will be a series of informal conversations about the fantastic world of food. I aslo am doing everything myself so don’t be too cruel. Enjoy xx
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