Full coverage: Restaurants

The country’s fastest-growing pub group, led by Donegal rallying royalty, operates nine businesses across the country with more on the way. Newly filed accounts show the Boyle family’s aggressive expansion is not slowing down.

Following my column on the restored nine per cent Vat rate, hospitality operators from across the country explained what life now looks like on the ground. Their stories suggest the tax break is no longer about cheaper meals but about keeping viable businesses alive.

Backed by Stripe's John Collison and chaired by Strong Roots founder Sam Dennigan, the Abbeyleix guesthouse is no ordinary hospitality business. Dennigan and Cúán Greene, the culinary architect behind the project, explain why.

Stephen Buckley, managing director of FX Buckley, reflects on four decades of consistency and carving out a reputation as one of Ireland’s premier steakhouses.

Restaurateurs speak of a complex industry grappling with significantly inflated costs, well-heeled new market entrants, and changing consumer habits. But culinary excellence is still shining through and it's imperative that is supported.

Many restaurateurs are expecting an increase in revenues going into 2026, but rising costs ranging from food and energy to higher staff costs will squeeze margins.

In a sharply contrasted 2026 for Ireland’s restaurants, the country’s culinary reputation is expected to reach new heights this year while rising costs means the life raft of July's Vat cut will be too little too late for some.

The French-founded Italian restaurant business, known for its ostentatious interiors, has gone from a pop-up in the south of France in 2015 to 30 eateries across seven countries. Its Dublin outpost will be the latest step on its rapid growth journey.

Award-winning chef Dylan McGrath thanks staff, customers and suppliers for their support and says it is “business as usual” while restructuring takes place.

In five years, Ahmet Dede and Maria Archer have collected a record number of accolades. Yet their story never followed the traditional restaurateur recipe.