Denis Cotter on . . .
The secret of Paradiso’s longevity: “I think we are very focused on being good at what we do and we get better all the time.”
What makes the restaurant a success: “We’re here 25 years, but we are still a novelty to a lot of people. That’s always been a huge part of what we do – surprising people. That’s an amazing thing to have in your armoury.”
Trading through recession: “We had to learn how to run a business, up till then we’d just been having fun. We shrank the team, worked people a little harder to be honest, tightened up everything, and dropped the prices.”
The flood of 2009: “We redid the room, but the kitchen was still in a terrible condition and we couldn’t afford to fix it. Six months after we did that, the place flooded and we got to redo the whole thing.
“The brand new kitchen, and a new floor which was much better than the first version.”