Patrick Hanlon’s Biography
Patrick Hanlon is restaurant critic for the Ireland edition of The Sunday Times alongside partner and fellow Irish Food Writers’ Guild member Russell Alford. He is editorial lead and co-creator of GastroGays, writes the Substack newsletter Chip Paper and contributes to The Journal and RTÉ Lifestyle. As of 2026 he is the Secretary of the Irish Food Writers' Guild.
A Journalism graduate of Dublin City University, Drogheda-born Patrick began his career at RTÉ where, at 21, he became lead content producer for RTÉ Lifestyle and helped oversee a major digital expansion of the broadcaster’s food and lifestyle output across digital editorial and social media strategy. He has regularly contributed to the same team in a freelance capacity since.
Later, when based in London, he worked in hospitality PR agency Roche Communications as an in-house copywriter writing for a roster of leading restaurant groups, chefs and hospitality brands.
Since 2013, Patrick has focused on developing GastroGays alongside Alford. What began as a food-focused hobby blog has evolved into an established platform spanning long-form journalism, restaurant criticism, podcasts (Chew The Fat), broadcasting, live events and digital storytelling through food, travel and contemporary Irish culture.
The pair also released their debut cookbook Hot Fat, “a deep dive into deep-frying” — part of the award-winning Blasta Books series — in 2022.
As a freelance writer and broadcaster, his work has appeared in publications including The Irish Times, Irish Independent, Lonely Planet, National Geographic Traveller, delicious., Olive, Gay Times and BBC Good Food. He is also a regular contributor across RTÉ Radio 1, RTÉ 2FM and Today FM.