Hospitality Ireland is pleased to present the fourth issue of our brand new digital magazine, which, in support of hospitality and tourism businesses that have been hit hard by the continuing COVID-19 pandemic, we are offering free of charge.
In the issue, we reveal what Michelin-two-star chef Sat Bains did in lockdown and what he's doing now, we have question time with Chapter One by Mickael Viljanen pastry chef and host of the Chef Supper Club's six-week "From Scratch" gluten-free baking course Tara Gartlan, and look at what’s next for Killyhevlin hotel after four generations in one family.
We also get information from iNua Collection group executive chef Stefan Matz about a smart new initiative by the Irish hospitality company, chat to Compass Ireland managing director Deirdre O'Neill about the group's new direction and examine the hospitality sector jobs that are proving hard to fill at the moment, as well as featuring many other articles, reports and news stories.
Enjoy the issue!
