On the show we discuss his early days growing up in Castleblayney and meeting Elvis in Las Vegas.  

Paddy tells us about his amazing life from meeting Roy Rogers to Andy Williams and beguiles us on the show this evening with some great stories and great music. 

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Supported by www.visitbelfast.com

At the tender age of 15 she was awarded the Trinity College Of London Gold medal for the best overall performer in the graded examinations.  Margaret won a scholarship to complete her vocal training at the prestigious Royal Scottish Conservatoire of Music and Drama. She graduated with a Masters in vocal performance having already gained a First Class Honours Degree in Music Education.
Since graduating Margaret’s career has continued to rise.  She signed a recording contract with Universal Records Australia and has been hailed as a unique find:  “Every once in a while an artist makes you feel truly humbled. Margaret Keys is one of those artists. She has a voice of pure warmth and beauty. I know the world will fall in love with Margaret." (Universal Records CEO)

Margaret has performed extensively throughout the world and has performed with some of the world’s leading orchestras and performers.  She has performed to an audience of 35,000 in a special International Lakeside Proms concert and was one of the chosen artists from throughout the World, which also included Andrea Bocelli and Aretha Franklin, to perform for Pope Francis in a special concert for his visit to the USA in 2015. The concert was broadcast worldwide to an audience of 1.5million.

She has also performed on several TV broadcasts including BBC Songs of Praise, The BBC Proms and on PBS American TV specials.  Margaret has performed with West End star Alfie Boe, Russell Watson, Paul Potts and was special guest to the multi- platinum selling The Fron Male Voice Choir in their recent tour to New York City and in their UK tour.  She made her debut in the Royal Albert Hall in December 2015  in “Christmas with stars” which was produced by BBC Radio 2 and the TV Times. Following this performance She was subsequently invited back to perform again in the Royal Albert Hall Christmas Concert Special in 2016.  She was highly honoured to perform for HRH Prince of Wales Foundation Concert for Children and Arts, which was aired to an audience of 5million on Classic Fm and Sky Arts.

Margaret’s high-profile performances have made a great impact on the world of classical music and thus prompted her appointment as the only Irish Ambassador for HRH Prince Of Wales Foundation for Children and Arts. This is especially important to Margaret as she is a proud supporter of arts having a positive impact on young people. She champions the power of the arts and music to transform lives of children.
Margaret released her highly anticipated album "The Gift of Music" in June 2018. It soared straight into no #2 in the Official Classical and Classicfm charts, as the highest new entry, beating off competition from some of the world's most famous classical stars. She was also the first ever female performer from Ireland to ever enter the Official Classical Charts.  www.margaretkeys.co.uk. 

Give the gift of experience this Christmas with Ireland’s Blue Book -  What could be nicer or more well-deserved than an escape from the daily rush to a relaxed country house hotel, a tranquil spa, or an unforgettable meal with a loved one at an award-winning restaurant? www.irelands-blue-book.ie/

The Carrolls carefully restored the house, keeping its unusual early Georgian features. They turned it into a cookery school, restaurant and elegant guest house, which has been garlanded with accolades.  After working as a corporate photographer, Paul came back to Carlingford to help his mother run the restaurant and guest house. He does not regret his change of career.

"What I love about Carlingford is that it has a cosmopolitan, continental atmosphere. There are good coffee shops and pubs, and a wide variety of people living here.  www.ghanhouse.com

The Hotel went on to win numerous accolades starting with Hideaway Hotel of the year with Georgina Campbell and has since become an important part of life in Derry -  the hotel joined the Blue Book in 2017 which was a great honour - Bishop's Gate Hotel Derry in partnership with Ireland's Blue Book - wwwirelandsbluebook.com 

Mark met his Cork wife and a move to Ireland followed.  Mark’s talent and determination allowed him to progress from the bottom up at The Merrion hotel in Dublin to become Executive Head Chef at Hayfield Manor. 

In partnership with Ireland's Blue Book.

The Wicklow Escape is located at Ballinclea, Donard, Co. Wicklow, approx. 1 hour from Dublin. Visit www.thewicklowescape.com with thanks to Ireland's Blue Book

“Irish customers are the best in the world — full stop — and we have been extremely blessed with their patronage. I have been so fortunate to have met such varied people from all walks of life, both domestic and international".  Ross is now based at his new home - Osteria Lucio which evolved from the friendship that grew over many years – and many meals – between Michelin-starred chefs Luciano (Lucio) Tona and Ross. 

With thanks to Ireland's Blue Book

Gareth has a huge passion for locally sourced Irish produce and uses them in each recipe he creates. This passion is reflected in Gareth's varied menus at the Marker Hotel and in his appointment as Commissioner General of Eurotoques Ireland which consists of 200 of the country's best-known chefs, producers and educators with an aim to protect our Irish culinary heritage and inspire future generations.  Gareth chats about the challenges of Covid 19 and about the exciting times that he sees ahead for the hospitality and restaurant business...  Enjoy some great tips on his very quirky creations and some great tunes which all go together to provide us with a true 'Taste of Ireland'

Follow Gareth @garmullins

With special thanks to Ireland's Blue Book

The tight team here take things back to basics, from the catch to the preparation allowing guests to soak up that most quintessential of summer day delights - freshly caught lobster".   Still thriving today as a favourite both to locals and tourists, local provenance runs through every course listed on the menu, if you are looking for fresh off the boat, in season produce, King Sitric is hard to beat and it ticks all the boxes – family run, committed to celebrating local Irish seafood and consistently good enough to keep punters flocking back year after year since 1971.   The guest bedrooms are located beside the restaurant, they all face directly into Balscadden Bay and are named after Irish lighthouses.  On a good day you can see local lobstermen catching your dinner right in front of your bedroom - Website - www.kingsitric.ie

“Give people a product or service your staff are proud of and you’ll keep both your staff and your customers” he claims.  This interview looks at Bill’s amazing journey and shows a man that hasn’t forgotten where he came from.   Bill believes in the importance of helping people that didn’t have the start he had in life.

When he bought the dilapidated building that was to become The Merchant Hotel, the Tourist Board advised him that Belfast wasn’t ready for a hotel of such splendour. Now, it’s championed as one of the great hotels of the world….  Recently Bill's Belfast-based Beannchor Group has been granted planning approval to build its first hotel in Dublin.  The €30 million (£25.6m) project will redevelop the Victorian-era Boland’s bakery and biscuit factory off Dublin’s Capel Street into an eight-storey 98-bedroom hotel.

Campagne's walls are adorned with beautiful works of art and this transpires to your plate when you are lucky enough to enjoy lunch or dinner in Garrett's "Chez Gustasion"   Campagne is a member of Ireland's Blue Book  - www.campagne.ie 

As Head Chef at Restaurant FortyOne he was celebrated for his innovative style and collected a plethora of accolades including the prestigious Food & Wine 2014 awards for Best Restaurant in Dublin, Best Chef in Dublin and Best Chef overall in Ireland. Graham held the post of Commissioner General of Euro-Toques Ireland from 2016 to 2019. 

In 2019, Graham was lauded yet again with the award “Best Chef Ireland” at the Irish Restaurant Awards.   Dax restaurant is part of Ireland's Blue Book Collection.

John Edward was named “Host of the Year” at the 2019 Georgina Campbell Awards, Ireland’s longest-running independent food and hospitality awards.   The Mustard Seed was established as a restaurant in Adare in 1985 by Dan Mullane before moving to its present location, a spacious Victorian property with luxurious accommodation on seven acres of lovely gardens, with mature trees, shrubberies, kitchen garden and orchard in Ballingarry.  It has also won awards for being a super "Pet Friendly" house.  

A little luxury on the gateway to the Wild Atlantic Way. A super boutique town-house referred to by many as their country house in the city. Twenty unique guest rooms all named after famed Irish literary figures in celebration of our heritage.  Situated in the leafy Georgian Quarter overlooking the grand People’s Park and adjacent to The Peoples Museums of Limerick. No.1 has been voted in the top 100 great places to stay and eat by the acclaimed McKenna’s Guide.  Patricia and Keith are truly both great ambassadors for Limerick.

From Cooking for the Queen to Cooking that perfect Turkey.

Engaging Michelin Star Chef Ross Lewis with TV celebrities Kevin Dundon and Author and Lord and Ladle Star - Paul Flynn.

A Festive hour of anecdotes and delicious recipes.

Belfast man Niall has been cooking since the age of 16 and in the course of his career spent 12 years training under the likes of Michelin starred Chefs Nico Ladenis , Gary Rhodes at The Greenhouse and City Rhodes and Marco Pierre White at The Canteen. He also worked in the prestigious Avenue Restaurant in Mayfair and at the Notting Hill Brasserie before returning to Belfast to set up his own restaurant in 2003.   Niall has cooked for some serious celebrities and famous faces -  Princess Diana, Prince Charles, Liam Neeson and Jamie Dornan to name but a few!   His James Street South Restaurant Group is renowned in both Northern Ireland and beyond and Niall himself was named a Tourism Hero by industry chiefs for his contribution to the hospitality sector and ground-breaking Apprentice Programme.   Niall also starred in the BBC TV programme - Great British Menu

Our guest this week has revolutionised the Belfast Food scene, is the proprietor of seven restaurants and has held a Michelin Star for 13 years, the longest ever held in Ireland.

One of Ireland's leading food entrepreneurs, Domini is a co-founder of ITSA, Hatch & Sons, Alchemy Juice Co and Joe's, as well as Feast catering & events. She is MD of the ITSA food group and oversees the running of 12 locations and five brands, employing a team of 110.   She has written five books including the best selling - Ketogenic Kitchen

We chat about life after RTE and coping with the COVID-19 crisis and Anne tells Ed how she believes that overthinking things can lead to madness.... 

Between these latter two theatres he transferred, produced and co-produced 18 productions into London’s West End including Dolly West’s Kitchen by Frank McGuinness, Burn This by Lanford Wilson (with John Malkovich), Dead Funny by Terry Johnson and Someone Who’ll Watch Over Me by Frank McGuinness (also Broadway, New York). The Belfast Arts Festival will celebrate its' 60th year in 2022. Previous acts have included Jimmy Hendriks and Sir Laurence Olivier.

John Healy first discovered his love of the hospitality sector when he took a summer job in the 80's working as a bar and waiter in The Lord Bagenal Inn in Loughlinbridge, Co Carlow. He also worked as a cocktail waiter in the Town House Hotel in his native Naas, Co Kildare which led to a course in Hotel Management & Business Studies in the Dublin College of Catering at Cathal Brugha Street.

John has worked at every level of the hospitality business on his route to the top. He has been a luggage porter, room service waiter and attendant. During a spell in Paris, at La Ferme Irlandaise, under the guidance of Myrtle Allen, he washed pots and pans until he mastered the French language. After a move to London, John worked at the Rib Room restaurant in the Carlton Towers on Sloane Street. This old school famous London eatery was a haunt of thespians and aristocrats alike.

John's next move saw him take on the role of manager at Europe's largest freestanding restaurant, Mezzo, which was designed and owned by Sir Terence Conran. Five years on and John was ready to return to Ireland to take the reins at Dublin's newest 5-star hotel, The Four Seasons. While working in the Hotel John built up a reputation of loyal customers and he became the face of the Four Seasons Dublin.

John has worked in corporate management consultancy, advising managers about the importance of personal image, people skills and social etiquette. He also teaches what he has mastered in his career - how to handle every situation at every social occasion, without batting an eyelid.

In the year 2010 John's venture in Portugal was a move he did in order to co-manage a new concept in European holidays 'Sober Holidays Renovatio' John played host at a private villa called Renovatio perched high in the hills above the roman spa of Caldas de Monchique.  

John treats every customer the same way and he refuses to put celebrities on a pedestal. “Treat everyone the same and the whole room sees it. You run around the room and make everybody feel fabulous and you give them a little piece of you and a little piece of your service. That’s your game plan, that’s what I create.”

Kevin started his career in Dublin in a restaurant called The Old Schoolhouse and continued his studies at Dublin College of Catering where he graduated in 1986. He received a scholarship to work in Switzerland and worked in Zurich in a well known restaurant called La Mère Catherine. From there, Kevin took a position on Wind Star Sails cruise ship on its maiden voyage from Le Havre, France to the Caribbean. His next position was as Sous-Chef in Fairmont Hotels & Resorts Canada where he represented Canada in culinary competitions in the US, Luxembourg and the culinary Olympics. Kevin also completed his Master’s Degree in Canada and received honours in Chef de Cuisine in 1992.

Kevin has cooked for many well-known celebrities during his career including Her Majesty, the Queen, President Bush and Bono. In 1994, Kevin was head-hunted back to Ireland as the Executive Head Chef of the Shelbourne Hotel in Dublin, widely recognised as one of the most prestigious Chef appointments in Ireland.

Kevins runs the incredibly successful Dunbrody Country House Hotel and Cookery School in Co. Wexford with his wife Catherine and family.

Paul Flynn, Chef and owner of The Tannery Restaurant, Townhouse and Cookery School, Dungarvan, Co. Waterford is renowned for cooking modern Irish food.  He started his cooking career with Nico Ladenis in London in the late 80s and returned to Ireland in 1993.

Paul’s dishes are known and loved for their deep earthy flavours and the menus give nothing away in their simplicity yet the tastes are hugely exciting.  He has written four cookery books, An Irish Adventure with Food, ‘Second Helpings’ which contains a selection of spectacular recipes using seasonal food.  His third book, Surf and Turf, co-written with Martin Shanahan was released in 2012. In the last few years, Paul has also written a book in collaboration with Lidl Ireland.  He is the current Food Columnist  for the Irish Times

Ross grew up on a farm and went on to study Dairy Science at University College Cork. He discovered cooking as a living while working on a student visa in the United States. He does not describe himself as a celebrity chef but has cooked for many famous people including the Queen.