‘Our menu changes hourly sometimes’: Cork chef Aishling Moore on her a laser focus on sustainability

From eliminating cling film to constantly adapting menus to take account of availability, the co-owner of Goldie in Cork is making her restaurant sustainable as well as welcoming

“People who write their menus three months in advance are part of the problem, because there is a supply and demand issue when it comes to seafood”: Aishling Moore in Goldie in Cork. Picture: Clare Keogh