herald

Sunday 22 October 2017

We stock everything from edible flowers to salted caramel honeycomb, ras-el-hanout to ancho chillies in the Exchequer Street venue.

How do you decide what to stock in the food Hall?

We stock everything from edible flowers to salted caramel honeycomb, ras-el-hanout to ancho chillies in the Exchequer Street venue.

When it comes to choosing products, first and foremost it's about great taste.

After that, price/quality ratio, packaging and timing all play a very important role.

These days we are fairly inundated with samples from producers and often, even if we love a product, we simply may not have enough space for it in a given category.

We constantly review our range, look where we could be doing better as well as keeping an eye on wider world trends.

At the end of the day, though, it always comes back to taste. It's important to involve our team in this process as we all have different likes and dislikes.

We have never, and would never, put something on our shelves that we haven't tasted and genuinely wouldn't buy as a customer.

There is a fixed-price dinner menu, Sunday to Thursday, at Fallon & Byrne, People's Park restaurant, Dun Laoghaire, Co Dublin. Telephone 01 230 3300. E: peoplespark@fallonandbyrne.com

Promoted articles

Entertainment News