The Dylan: it ain’t me, babe

Hotel food is a difficult area of catering. On the one hand, you need to manage the food needs of hotel guests, and on the other, you need to create a unique dining experience to attract diners from beyond the rooms.

12th March, 2011

{ "b" : "Dylan Hotel"}

Eastmoreland Place, Dublin 4 01-6603000

{ "#" : "Richard Carmody" , "b" : "Chef:"}

Subscribe from just €1 for the first month!

Exclusive offers:

All Digital Access + eReader

Trial

€1

Unlimited Access for 1 Month

Get basic

*New subscribers only

You can cancel any time.

Annual

€200

€149 For the 1st Year

Unlimited Access for 1 Year

You can cancel any time.

Quarterly

€55

€42

90 Day Pass

You can cancel any time.

2 Yearly

€315

€248

Unlimited Access for 2 Years

You can cancel any time.

Team Pass

Get a Business Account for you and your team

Share this post

Related Stories

The year in review

Legacy Richie Oakley 1 year ago

Newsround: What Thursday’s papers say

Legacy Leanna Byrne 5 years ago

More cycle routes, expansion of Luas to Bray and new bus network proposed

Legacy Digital Desk 5 years ago