“Huge, huge relief.” This was the immediate feeling that surged through the body of James Fennell when he got the call in late January from his Scarp process advisor, Barry Lyons, that a rescue plan was agreed with creditors.  The plan would save the Green Barn restaurant that photographer Fennell and his designer wife Joanna had poured their heart and soul into since doors opened in the autumn of 2017 on the grounds of their family home at Burtown House just outside of Athy.  Like so many in the hospitality sector in recent years, the business suffered from the powerful…

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