Eir claims High Court details of a Comreg investigation could cause the company harm if made public in an in camera application described as "very, very surprising" by the judge.
It's one of the capital's most distinguished districts but business owners along Baggot Street and Merrion Row are frustrated with the lack of a Garda presence while they deal with consistent incidents of theft and drug misuse.
Quintas works with firms from Ballymaloe Foods to tech startups. Two arms of its business are now becoming part of Xeinadin, a group that employs over 1,700 people in its network, while other arms remain independent.
Greencoat Renewables was built for a specific environment, in which there was strong demand for stable and ESG-certified cash flows. The rise of inflation has changed the calculus somewhat. The model will have to adapt.
The pharmaceutical group has entered Chapter 11 bankruptcy proceedings in the US for the second time in two years, with its Dublin HQ and IP centre due to follow suit here this week.
The much-maligned League of Ireland, home of crumbling stadiums and once-shrinking crowds, is undergoing a revival as Turkish and US investors take a bet on its future. Other have tried, and failed, in the past. Can the new breed succeed?
Recent rule changes have allowed Pacific Island players return to their home nations after test match time with other countries. It would be foolish to underestimate them. The Currency's Rugby World Cup coverage is in association with Interpath Advisory.
Luke Comer turned a small fortune into a large one when he started buying distressed Irish property assets. However, he has been banned from training horses over doping offences. What do we know about his yard and his training operation?
My first interview with Bernard Looney took place in his glass-fronted office in BP, with a press officer and a Trinidadian female assistant sitting in as well. His accent was more mid-Atlantic than Kerry, and he looked set for greatness. Where did it go wrong?
Dylan McGrath has had to dig deep to hold onto his restaurants in Dublin. The well known chef explains just what it took to keep going and how he is optimistic for the future.
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