As with most years, 2017 had it's ups and downs. On the downside for me..

2016 seems to have disappeared in a blur of bad news, and bizarre political events. On a positive note however, it was a stand out year for Irish restaurants.

I have a very clear idea of the type of pub I'd love to see in Dublin, but is sadly missing, despite the spate of openings over the last few years

There are plenty of places that consider themselves "child friendly", but often that can be at odds with their offering.

I've still managed to eat some seriously delicious food over the last few months, and as Julie Andrews might say; these are a few of my favourite things...

It's restaurant awards season. At least it would be, if restaurant awards were confined to a season...

Regardless of how progressive, modern and forward thinking the restaurant's approach to food and wine may be, their coffee is almost universally dismal

The issue of no shows ranks alongside staff shortages, high rents, and red tape as the biggest scourges of the restaurant industry in this country.

When we look back at 2015 in years to come, I think it will be remembered as the year when the much lauded green shoots of economic recovery finally blossomed.

I'm fairly broad minded when it comes to restaurants and cooking styles. I can appreciate good food in all it's guises, from a great sandwich to a high end blow out.

I first read the phrase "fast casual" in a U.S based restaurant e-zine about six months ago, and now I can't stop hearing about it

The shortage of chefs in Ireland is not a new issue, but is now more acute than ever.

It won't have escaped the notice of anyone with an interest in the restaurant scene, that new openings in Dublin have continued at a pace this year.

The average Irish waiter takes home approximately 3 times the basic pay of their counterparts across the Atlantic. When it comes to tips however, it's a different story altogether....

In this post last August I wrote about the popularity of a certain type of restaurant, almost exclusively located in the heart of Dublin 2.

I started this blog and my consultancy business one year ago this week. Unsure where it would lead, I entered into both with an open mind, and a primary ambition to learn new things.

Back then, chefs and restaurant staff liked to work hard and play hard....

It's that time of year again when the debate surrounding the selling of alcohol on Good Friday rears it's sober head.

In all my years working in the business, I can't recall a single issue which polarised the opinions of staff and customers alike, quite like children in restaurants.

There is a generation of diners who want great food, wine & service...but in a different setting than the generation before them.