He likes to stomp around our bed until we give in and get up.

We live in Lucan village so we'd head down to the shops for fresh croissants and bring them back to have with a pot of strong coffee.

We have a boxer dog, Leroy, who lives with Michelle's parents because we're at work so much that it's not fair to have him at home on his own.

We usually go over and visit him and take him to the park for a run around.

Michelle [Moyles] and I are partners in the business and at home so we're virtually joined at the hip . . . two sides of the same coin. We opened Ely eight years ago . . . it's a wine bar with food and has been a huge success. We were the first to do it in Ireland. The two new ventures reflect what our customers are looking for . . . a more complete package.

After some fresh air we'd usually head back to Michelle's parents' house for a late lunch/early dinner. Michelle has four brothers and some or other of them will show up too, partners and kids in tow. Michelle and I do the cooking . . . it started off as a way of getting us to unwind, we just couldn't sit still. It's usually a fullon roast and an opportunity to try some nice wines in the winter and maybe a barbecue and beers in the summer if the weather's fine.

Everyone else does the clean up and we head home to have an hour of two-on-one time with Oscar before bed and Monday.

Michelle and I might watch a movie or else I'll read for a while . . . I love American pulp fiction: Elmore Leonard and Walter Mosely would be two favourites.

Just in the last couple of weeks though, we've started opening two of the restaurants on Sundays. Ely HQ and CHQ are both on the water and have lots of outdoor seating. They're fully licensed too, so the punters will have the option of a Sunday Bloody Mary.

We've made them childfriendly . . . I suppose because our own experience of the past year or so has made us conscious of all the issues . . . and so they have high chairs and kids' menus and CHQ has a lift.

We've even commissioned special pure pork un-spiced and finely minced sausages that we hope will find favour with younger customers.

My dad, Hugh, is an organic farmer in the Burren and all the pork, lamb and beef for the restaurants comes from him.

He makes our sausages and burgers and even the bacon for the eggs Benedict.

I reckon that we'll be arranging to meet our friends in one or other of the restaurants for lunch even if we're not working.

At Taste of Dublin, we'll be showcasing what's on offer at the various restaurants and giving people an opportunity to try out dishes that we'll have matched with specific wines.

We have a seated area and I hope people are going to relax and experiment with wines that they wouldn't normally try, in keeping with the Ely ethos.

Taste of Dublin is at Iveagh Gardens from 14 to 17 June www. tasteofdublin07. com