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00:05The island of Ireland wild, welcoming, and full of stories I've only just begun to uncover.
00:15I'm so excited. We're literally on the Giant's Causeway. This place has always meant something
00:19special to me. It's where my roots lie and where some of my favorite memories were made.
00:25It's on. It's on, baby. Now, I'm back. To explore more of this extraordinary island.
00:32This coastline, isn't it? Stunning. From the rugged beauty of the Causeway coastal route.
00:37Beautiful. So gorgeous, huh? To the sweeping drama of the Wild Atlantic Way.
00:41How could you forget this? I'll be following the edge of the land,
00:45diving into the life, and occasionally, the Atlantic itself.
00:49Oh, it's incredible. Along the way, I'll be meeting the people who bring this place to life.
00:54That is cracking.
00:57The farmers. Come on. Come on.
01:00Fishers.
01:01They're lobster fishing.
01:02And chefs.
01:03That's Nectar of the Gods. That is a masterclass. Slaying it.
01:08That is a dream.
01:08Who doesn't love a lobster roll?
01:10Go on, team.
01:10I'll be discovering the flavors.
01:12Like Winnie the Pooh right now.
01:14The traditions.
01:15This is so special.
01:17And the stories that define Ireland today.
01:20That was insane. It was so lovely.
01:22This is my taste of Ireland.
01:34My journey along the Causeway coastal route in Northern Ireland has taken me west,
01:38to the glens of Antrim.
01:40And honestly, this coastline is stunning.
01:45I was just thinking, this coastline, apart from erosion, must be just completely unchanged
01:50for, like, millennia, I guess.
01:52It's so sheer and spectacular.
01:54Where I'm from in the southeast of Ireland, I don't really have this.
01:57It's got some small cliffs, but nothing like this.
01:59This is gorgeous.
02:01This little pocket of Northern Ireland, around the town of Ballycastle, is full of food worth
02:06celebrating, which is what we're going to do today.
02:09I'll visit a Ballycastle bakery, to learn how to make a French blueberry tart with an Irish
02:17heart.
02:18I can't believe how good that looks.
02:21You're an amazing teacher.
02:22And I'll be down with the kids.
02:24Oh, here we go.
02:25That's some happy goats.
02:26On a very special farm.
02:28Come on.
02:29Making rose veal schnitzel.
02:31The moment of truth.
02:32Da-da-da.
02:33What a feast awaits.
02:36Beautiful sunny day here in Ireland, because it's always a beautiful sunny day here in Ireland.
02:45But before I stuff my face with local delights, I want to take in the local scenery.
02:50And the best way to do that is from the water.
02:55Husband and wife team Charles and Dawn are going to be my guides for this maritime adventure.
03:02Look at the mist, we're all...
03:03So we're looking at Fairhead.
03:05It is a mixture of basalt rock.
03:07You can see the lovely columns of basalt rock just there.
03:09So there is a legend around Fairhead and how it got its name.
03:12Go on.
03:13So the king of Rathlin had a beautiful daughter, lovely fair hair.
03:17Yeah.
03:17She had many suitors.
03:19There was a duel between two suitors.
03:21Yeah.
03:21One was mortally injured.
03:23And then they were having a big party for the winner.
03:26And they were dancing around.
03:27And she slipped and lost her footing and fell over.
03:31And it was named Fair Maiden, Fairhead.
03:33The saddest story I've ever heard.
03:35I thought it was going to be a happy ending.
03:36No, no.
03:36No happy ending for that.
03:37No happy ending, no.
03:38In terms of wildlife, given the time of year, what could we see?
03:42Over 250,000 nesting seabirds here over the summer.
03:45We have dolphins.
03:47You get porphyse here.
03:48We get minkey whale as well.
03:50Charles up there is very good at spotting them.
03:52He's spotting right now, yeah.
03:54What isn't difficult to spot, even in the sea mist, is Rathlin Island, a place that holds
04:00a lot of significance to the history of nearby Scotland, as it was here that Robert the Bruce,
04:06the Scottish king, famously took refuge.
04:11Today, there are no Scottish kings to be seen.
04:14But it's an internationally important wildlife reserve and home to a small community.
04:20There's about 160 people living it all year round.
04:22There is a lifeline ferry service that goes over and back every day, brings the kids off.
04:27There's a primary school on the island.
04:29There's a pub.
04:30There's a shop.
04:30There's a hotel.
04:31I love the fact that the pub's the second thing you set off.
04:33Yeah.
04:34Oh, well.
04:35There's a school that goes to pub.
04:36Priorities.
04:38The people here are, however, outnumbered by the seals.
04:42Oh, wow, look at them there.
04:43They sort of look like floating mini submarines, don't they?
04:46They're sort of...
04:46They have your upside-down banana.
04:48Yeah.
04:48You can see the tail up and the head up.
04:50You're from just north of Dublin, right?
04:51Yes.
04:52What is it about this part of Ireland you love so much?
04:54Just the scenery.
04:56It's kind of off the beaten track.
04:57It's still a wee bit.
04:58Because Valley Castle is still very much like a small village.
05:00It's a beach town, isn't it?
05:01It's beautiful.
05:01Yeah, yeah, yeah.
05:03And Valley Castle is where we are heading now.
05:06With Captain O'Leary at the helm.
05:09Whoa.
05:12That's so sensitive, isn't it?
05:14Ah, this is good.
05:16If I'm honest, not sure it's a great idea.
05:20Valley Castle is a cute little beach town with a bustling high street.
05:25It consistently ranks amongst the best places to live in Northern Ireland.
05:29That might have something to do with my next destination.
05:33Now, one thing you have to understand about the Irish is we love our bread.
05:36Growing up, there's always bread, tea and jam.
05:39But there's a couple here, Dara and Kira, who are bringing bread to a whole new level.
05:43Let's go meet them.
05:46Having won Best Cafe in Ulster two years in a row, Ursa Minor Bakehouse has become a local's favourite.
05:53Oh, guys, what a lovely place you've got here.
05:55Thank you very much.
05:56Thanks for having me.
05:56Great part.
05:58I like it.
06:00So, Dara and Kira, how did this come to pass?
06:02Were you bakers by sort of...
06:04We're kind of accidental bakers.
06:06This was never really a plan.
06:07We kind of became really interested in it and I became a bread guy.
06:12So, if I arrived at somebody's house without a loaf, they weren't as happy to see me.
06:15I can imagine.
06:16So, yeah, the business kind of grew accidentally out of that.
06:19So, who does what?
06:20So, I do bread and croissant.
06:22And I do everything else.
06:26One of her many skills is teaching.
06:28And Kira offered to give me an Ursa Minor Masterclass.
06:32So, what are we going to do today?
06:33We're going to make a blueberry tart.
06:35Of course we are going to make a blueberry tart.
06:37Exactly what I wanted to get out of your mouth.
06:39Yes, we are.
06:40Oh, man.
06:41I'm looking forward to this.
06:43Blueberry tart is a little piece of me.
06:45Well, this is where the magic happens, Kira, isn't it?
06:47Absolutely, yeah.
06:48I mean, come on.
06:48Where are we now?
06:49We're just across the road.
06:50Just across the road and this is our bakery skills.
06:52God, could I love you guys anymore?
06:54So much.
06:55So, the blueberries are interesting.
06:57Will they be growing nearby?
06:58So, these blueberries are from County Clare and they taste so much better when they're from down the road.
07:03May I try?
07:03Yeah, go ahead.
07:04So, this is Duke?
07:05This is Duke, yeah.
07:06This is one of yours?
07:07Your favourite?
07:08I love them all.
07:09I couldn't pick a favourite.
07:11Liberty is a little more punchy.
07:13Yeah.
07:14Duke is a bit more sweet.
07:15Come on, Bridgetta.
07:16Yeah, come on.
07:17What are you saying, Bridgetta?
07:20Oh, you Bridgetta's a tease.
07:22That's wonderful.
07:24Now, the blueberries have the O'Leary seal of approval.
07:26Let's bake.
07:28So, you set the butter in and turn it over so, therefore, it's covered with flour already and your fingers
07:34aren't going to stick.
07:35See?
07:35Oh, yeah.
07:36Yeah.
07:36And then that.
07:36Yeah.
07:37And now you're going to tear it into pieces.
07:38That's it.
07:39What pieces?
07:39Like big pieces?
07:40Yeah, big pieces.
07:41Yeah.
07:41Okay.
07:41That's great.
07:45Right.
07:45Perfect.
07:46Now, the next thing we're going to do is make short crust.
07:48So, we're just going to work it in so the butter's not melting and you're just, what did my mum
07:52always say?
07:52Fairy fingers.
07:53Fairy fingers.
07:54Fairy fingers.
07:57As I crumble away, Kiera adds some sugar.
08:00Okie dokie.
08:01Keep going.
08:01Let's keep going.
08:01Yeah.
08:03Okay, now we're going to make a wee well.
08:05So, we'll crack an egg in.
08:07Wah!
08:08Oh, God, I'm so sorry.
08:09That's okay.
08:10I'm absolutely mortified.
08:11That's okay, because...
08:12I'm known for egg cracking as well.
08:13Okay, let's do it.
08:15Yes.
08:16Lovely.
08:16So, I've got a really good omelette game, so I'm absolutely devastated by that crack.
08:21So, two eggs.
08:23If you start to mix in the eggs, that's it.
08:26Lovely.
08:28Mixed into the purple flour.
08:31Right, we're going to dump this in.
08:32Is this all right?
08:32Because this does look a bit cement-y.
08:33Yes.
08:34Should it look cement-y?
08:36It's good.
08:36It's good.
08:37So, we're just going to gather it together like this.
08:39To bring it together, we're just going to fold it over on itself like this.
08:45So, fold it over, that's it.
08:47Yep.
08:48You see how it's all ready, pretty much.
08:50Yeah.
08:51Okay, lovely.
08:53What were you doing before you did this, then?
08:54I was working in the kind of heritage industry, and Dara and I met at Cargareed Rope Bridge.
09:02You met across the bridge?
09:03Well, we met in the car park, and then that was that.
09:07Off we went.
09:07Was he a baker, then?
09:09No, no, no, he was a barista.
09:11Oh, wonderful.
09:11And a photographer, dabbling.
09:14Photographer and a barista?
09:15Yeah.
09:15And he looks like Keanu Reeves?
09:17Can that man do no wrong?
09:20We're going to put this in the fridge to rest.
09:21How long would that be in there for?
09:23That'll be there for about an hour.
09:24Plenty of time, you see?
09:28A cup of tea later, and our pastry is ready to rock and roll.
09:32Look at that.
09:33Irish gold, that is.
09:34Yeah.
09:36Nice.
09:36You feel like the real deal.
09:37There you go.
09:37Oh, thank you.
09:39So, a trick is, if you always are moving the pastry, it shouldn't stick, so if you roll,
09:44then move.
09:45And how thick are you looking for this to be?
09:47Nice and thin.
09:48Now, even though I won bake-off.
09:51Don't talk about it.
09:52My rolling game, I never think my rolling game was the best,
09:54because it always ends up looking like that.
09:57What am I doing wrong?
09:58Well, let's see.
09:59Let's work on your stance.
10:00So, one foot in front of the other.
10:01Oh, I didn't know that.
10:02And always roll away.
10:03Oh.
10:04Otherwise, you've lost control.
10:06There we go.
10:07Yeah?
10:07That's better.
10:08That's France.
10:09There you are.
10:10That's France.
10:11That's actual France.
10:13That's a whole new game.
10:14Pastry shaped like countries.
10:16Great.
10:17Just flatten Bordeaux.
10:19So, we'll just pop this over itself.
10:22Oh, that's the dream bit there, isn't it?
10:23I never do that.
10:25There you go.
10:26That's an absolute piss here.
10:28I'm so sorry.
10:28What have I done?
10:29It's fine.
10:30OK, so let's give it a bit of a stab with the fork,
10:32and then we're going to give it another rest.
10:35Whilst the pastry kicks back for a bit,
10:37Kira and I are heading out to pick some flowers, edible ones.
10:41Kira, what are we getting?
10:42So, we're going to pick some cornflowers here,
10:45and we're going to pick these little radish flowers as well.
10:47It's just so pretty, the cornflower, aren't they?
10:51So, these flowers are going to end up decorating the tart, right?
10:53Yeah, yeah, and they'll complement the blueberry, lovely, won't they?
10:55Yeah, lovely.
10:56Colours.
10:56All right, let's go.
11:00So, here it is.
11:01Here's our tart, baked for 25 minutes,
11:04and then egg washed, just to seal it,
11:06and then another 5 to 10 in the oven.
11:09What temperature did you put that on?
11:10About 180.
11:11180 is the dude, man.
11:13Honestly, he never lets you down.
11:15Because 160 sometimes, you're like,
11:17come on, guy, let's go.
11:18Let's do this.
11:20And 200, you're like, all right, can you calm down?
11:22I know.
11:23But 180.
11:23Happy medium.
11:24I do.
11:24I'm a huge fan of 180.
11:27So, sorry.
11:28That looks fun.
11:29Yes, you're going to pipe in some crampas.
11:31So, obviously, we don't have vanilla in Ireland,
11:33so we're going to use
11:37some toasted fig leaf.
11:38And they have a beautiful flavour
11:40when you toast them especially,
11:41sort of like a grassy, almost coconut taste.
11:45So, we're going to put that
11:47in the bottom of the tart.
11:49Nice spirals.
11:51That takes me back to my time
11:53as a Cumberland sausage butcher.
11:56I'm pretty happy with that.
11:57Very nice.
11:58Right, so let's get our blueberries then.
11:59Yeah.
12:00So, just fire them on.
12:01So, Duke, you're going in.
12:03Yep.
12:03Oh, no, man down!
12:05We are generously piling on
12:07a trio of local blueberries
12:09and a handful of blackberries
12:11for good measure.
12:14Followed by some of Kira's
12:15homemade blackberry jam.
12:18Yum.
12:19OK.
12:20Honey?
12:21Mm-hmm.
12:22A liberal drizzle of honey.
12:24Great.
12:24So nice.
12:25Right, shall we get our flowers?
12:26And a final flourish.
12:28A lovely hand-picked edible wildflowers.
12:31Oh, my God, I can't believe
12:33how good that looks.
12:35You're an amazing teacher.
12:37Really enjoyed it.
12:38Good, it looks great.
12:39Well done.
12:43Oh, God, I'm so excited about this.
12:45Shall I?
12:46Masterpiece.
12:47Go for it.
12:47Ready?
12:48Yeah.
12:56That was insane.
12:57It was so lovely.
12:58Yeah, you did well.
12:59Good, you didn't.
13:00Thanks.
13:03And that has hit the spot
13:04most hearts can't reach.
13:06What a blueberry tart.
13:08Never had a blueberry tart like it.
13:10Or whatever again.
13:11That's the sad thing.
13:12I now have to contemplate
13:13that I'll never eat a blueberry tart
13:14that great.
13:16I'll process this.
13:17It's going to take a while.
13:18What's coming up next
13:19might soften the blow.
13:21Oh, wow.
13:22A schnitzel
13:23that's the absolute shizzle.
13:25You're lucky, guys.
13:35I'm in the Antrim coastline
13:37exploring the food scene
13:38along Northern Ireland's
13:39Causeway coastal route.
13:41So we've come inland now
13:42a couple of miles from Ballycastle
13:44and this is a very familiar view
13:45in Ireland.
13:45Farms as far as the eye can see.
13:47But I've come to one specific farm,
13:49Brockgavan Farm,
13:50who do things a little bit differently
13:52and noisily.
13:55It's a forward-thinking family farm
13:57run by Charlie
13:58and his wife Becky.
14:00Across 50 acres,
14:02they're ethical
14:03and sustainable produce.
14:06And have arrived
14:07just in time for lunch.
14:09Not for me.
14:10For the animals.
14:14There he is, working hard.
14:15Oh, hi, darling.
14:15Hello, Charlie.
14:16So nice to meet you.
14:17Welcome to the farm.
14:18Thanks for having me.
14:19I can't wait to see what you're doing.
14:20I'm just about to feed some cows.
14:21Do you come give me a hand?
14:22Yeah.
14:233.30 is feeding time,
14:24so they're like,
14:25come on,
14:26I'm getting hangry.
14:27God bless them.
14:28What do I need to do?
14:29How can I help?
14:29So basically,
14:30this is just like powdered milk
14:32that we've made out.
14:33So you just put that on there.
14:35How many times a day
14:36will they get this?
14:36So they get this morning
14:37and afternoon.
14:40I love how feisty they are.
14:42Yeah.
14:44But it's not the calves
14:45making all the racket.
14:48So they're all the goats.
14:50They're about six,
14:50seven months old now.
14:51And are they
14:52screaming at you for a reason?
14:54They're hungry.
14:54Oh.
14:56They're looking their supper.
14:58What I love is
14:59they're all rock and roll stars,
15:00aren't they?
15:00They're all independent.
15:02They're completely...
15:02Live fast, die young,
15:03ace of spades.
15:04They're like the mackerel
15:05of the farming world.
15:09So this is haylage.
15:11So it's like grass that's cut.
15:13We don't let it dry out too much,
15:15which would be hay.
15:16They love it.
15:17Oh, yeah, yeah.
15:17They love it.
15:18There's a few wildflowers
15:19in there and stuff.
15:20So...
15:21That's us.
15:25That's it.
15:26Keep it going.
15:27Happy goats.
15:28That's some happy goats.
15:30Good job.
15:31Thanks, man.
15:34I love immediately
15:35how quiet they've become.
15:36Yeah.
15:37They call them kids
15:37for no reason, do they?
15:41There is a youthful joy
15:42and exuberance
15:43about these calves and kids.
15:45Come on.
15:48Goats, goats, goats, goats, goats, goats.
15:50Come on.
15:51Come on.
15:52And what makes it more potent
15:53and poignant
15:54is that without Charlie and Becky,
15:56they wouldn't even be here.
16:01So basically what we're doing
16:02is we're taking the males
16:04who were born onto the dairy farms.
16:05And before we came along,
16:07like particularly with the goats,
16:08there was no market for them whatsoever
16:09and they were all being euthanized at birth.
16:11And we were like, look,
16:12like you're questioning global food security.
16:14You've got perfectly viable protein here.
16:17Like surely we can get over
16:18our cultural opinions of it
16:20and make it a good product.
16:22Like it tastes amazing.
16:23It just requires people to take that step.
16:25The very first like goats we reared,
16:28we thought we were rearing for an ethnic market
16:30and it disappeared overnight.
16:31So we were left with 30 goats
16:33and we said, look,
16:34like let's just turn them into burgers,
16:35take them down to the local pub,
16:37stood there on the Friday,
16:39not a single burger we sold.
16:40But then that evening,
16:41someone stumbled up,
16:42had the burger
16:43and he was like,
16:44this is amazing.
16:45And the rest is history.
16:48Charlie and Becky
16:49have worked hard
16:50to create a market
16:50for goat meat and veal,
16:52given the animals
16:53a fulfilling life,
16:55which otherwise
16:55they wouldn't have had.
16:57So how old would the goats be
16:59and the calves be
17:00when they go to market?
17:01So they're all going
17:03in about eight months
17:04and they're all out on grass
17:05whenever we can get them out.
17:07And when they do let them out,
17:09calves get to endure
17:10the sunshine
17:11and the lush Irish grass.
17:13As Charlie's wife Becky
17:15is showing me.
17:16So these guys
17:17would have been inside
17:17for 12 weeks?
17:18Yes.
17:18And that's to keep them safe
17:20and make sure...
17:20That's to wean them off the milk.
17:21So they've just come off their mums,
17:23they arrive at a farm,
17:24they're on the milk
17:25and then once they're
17:26like gradually weaned off that,
17:28they come out
17:28and enjoy the lovely grass.
17:29Yeah, so this is
17:30where they live now
17:31for the rest of their life?
17:32Yes.
17:32Lovely.
17:33This is their home now.
17:33So I'll whisper it quietly,
17:35we're going to cook
17:35some of your produce.
17:36We are.
17:36So what are we going to make?
17:37We're going to make
17:38a rosebill schnitzel,
17:39which is Charlie and I's
17:40favourite thing.
17:41It's really tasty.
17:42I mean, but I'll keep it classy.
17:44Let's walk off quietly.
17:45We won't tell them.
17:49For meat eaters,
17:50eating rosebill,
17:51that's reared to
17:52a higher welfare standard
17:53like the veal
17:54that Charlie and Becky produce,
17:55is generally considered
17:56a more ethical choice
17:57than not eating it at all.
18:00And seeing the love
18:01they have for their animals,
18:02they can't wait to try it.
18:04So look at this lovely rose...
18:05Do you call it rose or rosebill?
18:07Can't really go wrong.
18:07Either way.
18:08It's almost pork-like, isn't it,
18:10in terms of its colour?
18:11Yeah.
18:11What part of the animal is that from?
18:12So this will be the rump,
18:13it's perfect for making schnitzels.
18:15This is the dish
18:16that won you over, correct?
18:17This is one of the dishes, definitely.
18:19This is our family favourite as well.
18:21We make this all the time at home
18:22and it's just...
18:23It's unbeatable.
18:24I thought there was
18:24the venison steaks on your over.
18:26No, that did as well.
18:27That's very nice, isn't it?
18:29I'll give out this.
18:31I need to know
18:31for the anniversary dinner.
18:35OK, folks.
18:36It's schnitzel time.
18:38So, where do we start?
18:39Get cracking.
18:41You get cracking.
18:41How many of those do you want in there?
18:42I think go for two.
18:43You can give them a little whisk with a fork.
18:45Ooh, lovely.
18:46Perfect.
18:47Two fresh farm eggs and some flour.
18:52Whisk up the eggs
18:54and coat the veal slices in the flour.
18:58OK, we've got the egg.
18:59We also get our breadcrumbs.
19:01You can use any breadcrumbs that you have.
19:03So, Becky's gluten-free,
19:04so this is actually like a pea rusk.
19:06Yep.
19:07Once the floured veal is fully immersed in the egg,
19:09it gets covered in the crumb.
19:13And in it goes,
19:14into an oil skillet.
19:16That oil is super hot.
19:18Mm-hmm.
19:18And then you put it in.
19:18Nice sizzle.
19:19And then what you're kind of waiting for
19:21is a little bit of red to come through.
19:24And then you know it's good to flip.
19:25So, these taste so good with tomatoes
19:28that I did actually pick some tomatoes
19:30from a polytunnel.
19:32With Becky on tomato chopping,
19:36Charlie on frying,
19:38and me on crumb duty,
19:40we've got a proper little schnitzel factory going on.
19:44Have you definitely done this before?
19:45You guys?
19:48But it's a messy job, I tell you.
19:50That's an occupational hazard, right?
19:52Yeah, but this is what happens to me, too.
19:53It gets messy.
19:54That is normal, isn't it?
19:55Well, you are supposed to use...
19:56Whenever I do schnitzel,
19:57this always happens,
19:58and I'm like,
19:59am I the only person this happens to me?
20:01No, I'm the same.
20:02Yep.
20:05Oh, God, these are good.
20:06Yeah.
20:06So, what's the best way to plate them up
20:08in this lovely tomato scenario?
20:09I would put some tomatoes on.
20:11Just on the side, like this?
20:12Yes.
20:13Beautiful.
20:14And what you can do
20:15is you can also squeeze a little bit of lemon.
20:17Lemon and schnitzels are definitely friends.
20:19Just the best baked, aren't they?
20:21Yeah, so you can pop that over.
20:22Beautiful.
20:22And then,
20:24in the finale,
20:25is this blackcurrant jelly.
20:27So, this is homemade here at the farm,
20:29using blackcurrants from our field.
20:30And you can add a little bit on.
20:32Because the schnitzels actually really go well
20:34with something sweet.
20:35Yeah, lovely.
20:36Oh, a lovely smell to it.
20:37Right.
20:38The moment of truth.
20:40Da-da-da.
20:45Oh, wow.
20:47Make sure you leave us some, yeah?
20:50You don't like it, guys.
20:53Yummy.
20:54Hit the spot.
20:56Baking chai, that's terrific.
20:57Really lovely.
20:59Thanks, guys.
21:00Lovely to see what you guys do here.
21:02I wish you the best of luck,
21:03because it's a really special thing you've got going on.
21:04Oh, thank you.
21:05Thank you very much.
21:08Yummy.
21:11Oh, man.
21:12I can't stop eating.
21:13So, I've headed back to the Causeway coast
21:15and the stunning ruin of Kinbeng Castle.
21:17The Digest, what's been a truly immense day.
21:21It's just the people I've met.
21:23It's so brilliant and passionate
21:25and the level of sort of artistry
21:28and innovation and industry
21:29and worlds that are really hard to exist in.
21:32I'm so in awe of them, to be honest.
21:34It's a really special part of the world
21:36and I'll definitely be coming back again.
21:39Next time,
21:41I get to relive my youth.
21:43It's on, baby.
21:44Fishing for mackerel.
21:46We're on it now, Gordie.
21:47We're on a hot streak.
21:48We'll be talking rhubarb
21:49and custard
21:50with a drop of good old Irish whiskey.
21:52That's right on my street, that guy.
21:54And I'll be experiencing
21:55the only way to enjoy whiskey.
21:57Sláinte.
21:58Sláinte.
21:58On the rocks.
22:11On the rocks.
22:14On the rocks.
22:14On the rocks.
22:18Bye.
22:20Bye.
22:23Bye.
22:23You
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