This week’s bite-sized news

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Logo name authorBy Manon Gustave

These last weeks were full of events and twists. That’s why we decided to recap a few news stories that may have passed you by! Here is our Crisp news to take away: 

A new recipe for a Cadbury’s chocolate bar of 90 years old


The famous sweets brand decided to change its famous Fruit & Nuts’ bar recipe by adding sultanas in it. A chocolate recipe that aficionados have enjoyed for 90 years! Fans of the original one reacted on social media, reproaching Cadbury for making this decision in order to reduce cocoa costs in production; To be continued…


The “Veguinness”: The Irish beverage finally 100% meat free!



The world’s favourite stout is getting more and more devotees every day all over the world and its reputation doesn’t know any frontiers. However, if Guinness already seduced most of us, a part of the population felt left out: Vegans. After a few years of fighting, the company recently announced it would stop using infiltration systems made with fish bladder, making the beverage accessible to everyone. The power of Guinness is limitless.


A new Saba Restaurant in Dublin


The group Saba will open a new restaurant in the Irish Capital at the number 22 Upper Baggot street (Dublin 4),  close to Tesco and Donnybrook fair. The critically-acclaimed restaurant propose a new venue of around 2000 ft. A perfect area for business, thanks to numerous offices and restaurants already established.


Marketer of the Year prize for Tom Keoghs


Potatoes lovers, rejoice as the award for the Marketer of the year 2015 is Tom Keoghs of Keogh’s. The brand “Keogh’s – Grown with Love in Ireland”  has certainly felt that love with great success with Irish consumers, thanks to a large choice of products made with Potatoes. The farmer received his prize last Wednesday. The first of a many…


Food on the Edge: on the road to 2017!


“The first Food on the Edge has surpassed all my dreams and expectations”. Our favourite red haired Chef, JP McMahon, is following up the huge success of the first edition of the Food on the Edge that took place last October. Now he is planning to organize a second round with more guests, more tastes and more surprises. See you next year!


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