Sean Meagher returned to Ireland last year to launch Shuppa and get first mover advantage in Dublin for super-fast grocery delivery.
Last week, Stephen Kinsella argued powerfully that inflation represents yet another segregation in our economy, while top corporate lawyer Declan Black said the societal risk posed by inflation is now our biggest threat. And the impact of the division was seen on the ground in France by Thomas Hubert.
The struggle for the Parthenon marbles between Greece and Britain has placed Britain outside the mainstream when it comes to restitution in art and Brexit, naturally, has played a role.
Divisions on the far right and on the left favour French President Emmanuel Macron’s re-election chances in two months’ time. Can the Gaullists return and challenge Macron's stance as the last man standing against extremism? Thomas Hubert reports from Paris.
Provisional liquidator Anthony J Fitzpatrick tried to bill a "grossly excessive" €126,206 for two months work, the Court of Appeal has found in the latest judgment to go against the accountant.
The aviation industry has had more than its share of crises. This one is the worst ever – not least because it is rewiring the industry permanently. What does it mean for the aviation sector here?
Domini Kemp and Brian Montague are behind Valence Hospitality, a new fund planning to build a group of bespoke restaurants. They talk about what type of eateries they are interested in buying, and the returns on offer to investors.
McKesson Ireland is sale agreed to Phoenix, a German pharmaceutical group controlled by the billionaire Merckle family. Its final set of Irish accounts shows what the Germans are actually buying.
With the pandemic receding, Declan Black, managing partner of Mason Hayes & Curran, believes the biggest threat is now the societal risk posed by inflation. He also discusses how Covid impacted the 540-person firm and changed its future.
As he transitions from managing director to chairman of Hastings Hotels, Howard Hastings reflects about steering the business through the pandemic, the future of hospitality and the lessons he learned from his father.
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