Lucinda O’Sullivan’s restaurant review: ‘From the good old roast to vegan fare, Brabazon is superb’

Throughout the lockdowns, many hotels and restaurants developed their businesses with an eye to the future, creating more space and outdoor areas. God bless their optimism, because it can’t have been easy lashing out money when there was none coming in. But then, I always think of hospitality professionals as theatricals. The curtain goes up and the show must go on. Sure, you have the prancing and preening ones, the moody blues, the too-cool-for-school hipsters, and that’s only the GMs and restaurateurs — once you get into the kitchen, they all think they’re Gordon Ramsay — but that’s why it’s such a colourful industry.