By now, Andrew Heron and Damien Grey have gotten used to the fact that the first 15 minutes of interaction with customers at their tiny restaurant in Blackrock in south Dublin usually involves some explaining.
“A lot of people still have a set idea of what a Michelin-starred restaurant is – a place with linen tablecloths, a certain type of service and a level of formality,” said Grey.
“Up until we got the star,...
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