Michelin-starred chef Gareth Byrne didn’t expect to find himself running a takeaway. His Kilkenny restaurant, Campagne, started one last week as a way to bring in some cash. “It tides us over and pays a few bills. Nobody’s making any money out of it,” he says. Restaurants have big fixed costs, like rent and insurance, which don’t go away during a lockdown. Many in the hospitality industry are looking for ways to keep their businesses alive by bringing in some money to cover these costs. Like Byrne and his takeaway.  It’s clear people want normality back, restaurateurs included. However, when…

Want to continue reading?

Introductory offer: Sign up today and pay €200 for an annual membership, a saving of €100.

Subscribe

Cancel anytime.

Are you already a member? .