Dishing It Out

Gary O'Hanlon, Gareth Mullins

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Booking Overview

Dishing It Out is a food-focused show where Gary O’Hanlon and Gareth Mullins invite guests to talk about kitchens, culinary habits, and the real-life experience behind the food. It’s a strong booking fit for chefs, restaurateurs, food writers, and hospitality pros who can share practical stories and expertise for home cooks and diners.

Metrics

Episodes: 78

Frequency: Weekly

Rating: 4.8/5.0

Estimated listeners: <1k

Gender skew: Male

Location: Ireland

Contact Information

feeds@goloudnow.com

For verified host and producer emails, sign up to view.

Host

Gary O'Hanlon - Co-host of Dishing It Out, described as a passionate foodie who helps listeners with food frustrations and culinary conundrums.

Gareth Mullins - Co-host of Dishing It Out, described as a passionate foodie who shares culinary wisdom and guides segments like cooking tips (e.g., pan-frying fish) and listeners’ culinary conundrums.

Booking Intelligence

Booking Requirements

medium
Typical Credentials:  
Food-industry or food-adjacent professionals (chefs, head chefs, restaurateurs/owners, restaurant critics/food writers) and personalities with a credible food perspective, often tied to real kitchen/hospitality experience.
Required Achievements:  
Head chef/restaurant owner leadership, Restaurant reviewing/food writing byline, Public-facing career (e.g., touring comedian) with relevant food-linked background, Demonstrated expertise in specific culinary practices (e.g., cooking methods, butcher or ingredient know-how)

Recent Guest Discussions

Willa White - Stand-up Career; Recovery And Prison Experiences; Prison Food; Working As A Butcher; Personal Food Preferences (pork Chops, Offal, Chowder)

Katy McGuinness - How Restaurant Reviews Are Chosen And Written; Hospitality Vs. Food; Responsibilities Of Criticism; What Annoys Her About Restaurants; Future Of Dining; Weight-loss Injections And The Role Of Protein/fibre/vegetable-led Dishes

Frankie Mallon - Running A Small Restaurant; Kitchen Career Path From Notable Chefs And Swiss/parisian Experiences; Classical Produce-led Cooking; Set Menus And Streamlining; Hiring A Pastry Chef; Numbers And Operations; Burnt Duck Confit Disasters And Food Trips

Recent Topics

Food, Cooking, Hospitality, Restaurant, Cheffing

Episodes

Here's the recent few episodes on
Dishing It Out
:

S07EP03: From Prison Food to Punchlines with Willa White

July 02, 2026

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 o...

S7 EP2: The Life Of A Food Critic with Katy McGuinness

June 25, 2026

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 h...

S7 EP1: Restaurateur Reality & Burnt Duck Disasters with Frankie Mallon

June 18, 2026

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 in...

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