In this episode Aaron and Ciaran join co-owner of Dead Rabbit, Jack McGarry, to talk about what makes a great bar great.The trio agree that training and innovation are the most important aspects to ensure your team's progression and consistency
Mark Tracey, UK's Belvedere Vodka ambassador, joined the lads this week to discuss how a brand is made up of a lot more than just the spirit in the bottle.Mark and the guys discussed how they find music to be a key element in both creating an a
On this episode, Ciarán and Aaron join Paul Tuohy on Ask Ed to discuss their experiences as an Irish man abroad. The guys talk about how working abroad has shaped them as individuals and also how these experiences kick-started their careers. Th
On this episode Cathal, Aaron and Ciarán were joined by Irish Whiskey expert Liam Sparks. The focus of this episode was the series of events which saved Irish whiskey and ultimately led to the creation of IDL. Liam teaches us about the history
In this episode, Cathal, Ciarán and Aaron, were joined by Claire Best from ABC, to discuss the theme of Modern Irish Cocktails.With the category in continuous growth, the opportunity to create modern classics with Irish Whiskey is at an all tim
This episode the guys explore the Irish coffee and what makes it special. The guys discuss why Jameson Black Barrel is their favorite to use in an Irish coffee. After hosting an Irish Coffee Lab, the guys discovered how amazing Redbreast 12 is
In this episode, Cathal, Aaron and Ciarán are joined by Simon Thompson, to discuss how to make your bar more accessible.Simon is the owner of Present Comany, one of Liverpool's hottest spots which opened last year.Simon talk about the ups and d
In part two of menu development, the lads delve further into what it takes to produce a banging menu.Cathal, Aaron and Ciarán discuss how having signature drinks can help the brand and talk about some bars who have become famous for their signa
In this opening episode of a menu double-header, Cathal, Aaron and Ciarán talk about the ins and outs of creating a drinks menu. They discuss the styles of drink that every menu should have and how to pick drinks to match your venue.In this par
In these week's episode, the guys are joined by Eddie Rudzinskas.Eddie is founder of one of bartending's biggest social media platform, Cocktails for you. Eddie talks about his background in the bar industry and why a passion for photography le
During this stage of global crisis, Cathal, Aaron and Ciarán discuss the current situation the world is facing.The trio reflect on all the positivity they have seen within the industry so far. They explore the avenues of the unknown, what the f
In this week's episode we pick up where we left off last week, with Aaron moving to London.The Big Man discusses the characters he met while abroad, what he learned and his journey.Cathal, Ciarán and Aaron explain how the concept of Homeboy cam
In this episode Aaron and Ciarán discuss the journey which has led them to opening Homeboy. Ciarán speaks about how coming up in the 5-Star hotel world has given him very high expectations and how being based in New York helped him spot trends
In this episode the lads discuss a topic that is close to their hearts, Irish whiskey. As it is one of the fastest growing spirit categories in the world, and just bloody delicious, the guys thought it was essential to cover this topic.Cathal S
In this episode of the podcast, Cathal Slevin, Aaron Wall and Ciarán Smith are joined in the snug by a very special guest.Owner of Bar 1661 in Dublin and Poitín aficionado, Dave Mulligan dropped by for a candid chat about the industry, Ireland'
The trio of Cathal Slevin, Aaron Wall and Ciaran Smith return to discuss theories of service in episode 2. Theories of service are the foundations on which smooth efficient service is built in the hospitality industry.The lads discuss the benef
In the first ever episode of the Homeboy Bar Podcast, Cathal Slevin is joined by owners of Homeboy Bar, Aaron Wall and Ciarán Smith, to discuss the concept of Modern Irish hospitality.Modern Irish hospitality is the ethos in which the bar is ba
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