Niall Sabongi

Intosport managing director Jonny Dowling began to worry about the impact of the coronavirus pandemic on his business in early February, well before t(...)

Covid-19 has played a role in creating an exciting new food business for two hospitality professionals. Damian Corr and Jenny Campbell estab(...)

Any views on the word “collaboration”? In a culinary sense that is? While maybe not quite eye-roll inducing, in my book, if it’s followed by the word (...)

A restaurant in Temple Bar, Dublin has failed to get a continuing injunction preventing the landlord taking over the premises in a dispute over rent. (...)

Food businesses and restaurants in Dublin have described the support of customers over the first weekend of enforced closures as “unbelievable” and “a(...)

I used to love the treat of having a chicken Kiev as a child and even remember my Dad having chicken Kiev on his menu in his restaurant, so all and al(...)

The restaurant meal-kit collection and delivery model has taken a distinctly fishy turn this week, with the launch of two lobster and shellfish option(...)

Another day, another small step back towards normal. While outdoor markets were given the green light to restart trading as of last Monday, many waite(...)

April is the last month in the first half of the year in which we can enjoy the native oyster, that national treasure that many of us seem to never tr(...)

The ring of the doorbell these days almost always heralds the arrival of something good to eat. As the coronavirus crisis continues, and supermarket s(...)