Walk down the crisp aisle of any supermarket and one thing is clear: Irish people are crisp mad. And, where Tayto once satisfied our snack cravings, the premium crisp market has become something of a phenom, with hand-cooked, artisan and altogether posher crisps becoming conversation starters of themselves.
But what’s so great about crisps? Why do we have so many different types, and when will the market reach saturation point? The brains behind these new...
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