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

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.