How to get cooking - and stay cooking
Surviving in the restaurant business is notoriously, punishingly hard. Here, we meet the chefs, owners and managers behind several of the country’s most long-standing eateries, to find out what it’s really like to work in the sector
Colin Dickson wouldn’t describe the experience of opening a restaurant in 2009 as exactly easy. The IMF may not have arrived just yet, but the country was experiencing the early stages of what would turn out to be a devastating and lengthy recession.
But one thing that he and his brother Adam certainly didn’t have to worry about as much as most of today’s aspiring restaurateurs was competition.
Green 19, the casual dining...
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