De­nis Cot­ter on . . .

The Irish Times Magazine - - FOOD -

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.”

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