S8 EP11 Working with Ramsay to the Dean Group Exec Chef with Ross Bryans

This Week on Dishing it Out, Gary and Gareth welcome Ross Bryans, the Scottish-born chef and executive chef of Banba, the newly opened restaurant on Harcourt Street in Dublin. Ross has built an extraordinary international career, working in some of the world's most prestigious kitchens, including Restaurant Patrick Guilbaud, Gordon Ramsay's three-Michelin-starred restaurant in Chelsea, Pollen Street Social and Corrigan's Mayfair.  

Ross talks through his career from starting out in Glasgow to working in the some of the most demanding kitchens in the world. Over the years he has built out a truly astonishing CV which he takes us through. Interestingly he shares his experience of working under Gordon Ramsay and what he learned from him, among others.  

The lads also discuss Ross’ most recent ventures including operating as the Group Executive Chef for the Dean Hotel Group and in particular, the recent opening of Banba. 

This week’s Nespresso Dish of the Week is presented by Gareth and is a delicious apple crumble, despite Gary’s protests. The Culinary Conundrum looks at some of the best tv and film which showcases the reality of life as a chef.