Restaurant: A year in food

It has not been a year of unmitigated glory for Ireland as a food island. Many producers are still struggling to keep their businesses going, and small food businesses do constant battle with regulations created for mass producers.

22nd December, 2013
Chef Garrett Byrne of Campagne in Kilkenny. Picture: Dylan Vaughan

It has not been a year of unmitigated glory for Ireland as a food island. Many producers are still struggling to keep their businesses going, and small food businesses do constant battle with regulations created for mass producers.

Still, there has been some good news, including the continued lower Vat rate for the hospitality sector. Perhaps this has helped many new restaurants to open their doors? Tax breaks for the artisan beer sector are giving...

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