THE tounge-in-cheek narrator on the hit-television series 'Come Dine With Me' has revealed the Irish version is far racier than its British counterpart.
Some of the Irish contestants who braved opening their homes and culinary peccadillos to the witty comments of Dave Lamb have admitted they were fearful how he may characterise them.
"I felt there was a warmth to it and everybody who went on the show was really up for it," the actor said after working on the Irish version of the show.
"There wasn't as much of the vicious backbiting as you get on the English version, although there was a bit of that. It all felt a bit more fun."
The show centres around five strangers with a love for entertaining who turns to throw a dinner party for their guests in their own personal style. The guests secretly score each host out of 10 based on the food served, the entertainment and the atmosphere. The winner gets €1,000.
The Irish version of 'Come Dine With Me' will be shown for the first time on TV3 on Monday, June 6.
"I think it is a little more racier than the English version," Lamb said.
Contestant Keith Murphy, a firefighter and paramedic from Malahide, north Dublin, quipped his home was now "like a showhouse" after undergoing a rapid revamp within a week after learning he had been selected to take part in the show.
"You worry about what Dave Lamb will say," admitted another diner, Johnny Cox, a bank worker living in Stoneybatter, Dublin.
Cora Murphy, who hails from Co Mayo but is now living in Crumlin, Dublin, said she wasn't fearful of what her colleagues or neighbours might say as "they'll be nice to our faces".
Eimhear O Dalaigh, from Ballybough, Dublin, who hosted a themed-night of Hollywood glamour, said: "I think I was chosen because I said that I wanted to prove that low-fat food doesn't have to be low-taste. I used to be 17 stone."
Lamb said he preferred working on it in comparison to the UK version as there were fewer major conflicts between the guests.
The narrator revealed that the food throughout the series was a "mixture of the sublime and revolting" including a Quorn schnitzel and a pig's cheek with the hairs left on it.