A Year of Covid-19: Craig Wilson of Eat on the Green on the most challenging year in business to date

Restaurateur Craig Wilson addresses the highs and lows of running a business throughout the coronavirus pandemic.

The past year has been somewhat of a turbulent year for hospitality.

What with restrictions forcing the industry to close their doors on numerous occasions, customers’ confidence being knocked for visiting, and takeaways being the go-to for many, the pandemic has put more challenges than ever in front of publicans and restaurant bosses.