A multi-million euro brewing investment has commenced on Cork city’s Marina Park— ironically, in a 50,000 sq ft unit previously used by Beamish and Crawford as a distribution depot.

“WE’VE enough on our plate for the moment,” says foodie Conrad Howard, one of an entrepreneurial trio that opened its third Cork eating house this week.

THE SPONTANEITY and inventiveness of the Irish food production sector is in danger of being “suffocated” by over-regulation, a Cork restaurateur has warned.