Garry Hughes is the chef at The Shelbourne, one of Dublins’ finest and also oldest hotels, celebrating their 200th year in 2024. While the phrase hotel restaurant doesn’t always conjure excitement, the Shelbourne under Gary’s leadership has developed a culinary program that is exciting, creative, locally sourced, and most important—delicious.
On this week’s episode, we speak with Garry about the importance of work/life balance and the power of an eclair to change someone’s life. We also talk to Gary about his own personal and professional journey and what it takes to run an operation as sprawling as The Shelbourne. The number of scones they bake every day will shock you!
Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.
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