Sibling success as 2Taps celebrates 20 years: 'Starting at the bottom taught me the realities of hospitality — the graft, the long hours, and the importance of teamwork'

I’m born and bred in Belfast. I grew up in East Belfast before moving to South Belfast, and the city has always been home.

Hospitality came into my life early — I started working at 2Taps when I was just 15 years old as a kitchen porter while still at school. After finishing school, I went on to study Travel and Tourism at tech, and alongside that joined the family business full-time.

2Taps was founded by my mum Brenda and my stepdad Sidney, and me and family were involved from the early days, learning the business from the ground up.

Established in 2005, 2Taps is now owned and operated by my sister Victoria and I and has become a cornerstone of the bustling Belfast restaurant scene, welcoming over 3 million customers and creating more than 250 jobs over the past two decades.

Starting at the bottom taught me the realities of hospitality — the graft, the long hours, and the importance of teamwork. Working through different roles shaped how I approach the business today and gave me a deep respect for every position within it.

2Taps is a Spanish and Mediterranean tapas bar built around sharing food and bringing people together. Our menu is based on small plates designed to be shared, encouraging guests to try a variety of flavours and enjoy a social dining experience. Alongside over 30 tapas dishes, we offer paellas, bread boards, desserts, a strong Sunday roast, and a carefully curated drinks offering including wines, cocktails, sangrias and beers.

What really sets us apart is the atmosphere and the space. We have one of the largest heated outdoor dining terraces in Belfast where guests can properly sit and dine year-round. It’s dog-friendly, family-friendly, and paired with a cosy indoor space that works just as well for casual drinks as it does for full meals. Supporting local suppliers is central to how we operate — from seafood and cheese to fruit, veg and wine — working closely with independent Northern Irish businesses.

A typical day for me starts early. I’m up around 6am, spending some time on a simple morning routine before switching into dad mode and dropping the kids to nursery. I’m usually in the restaurant from around 10am, checking in with the team and making sure everything is running smoothly.

My role is very operational and people-focused — from fixing small issues and meeting suppliers to planning events, working on menus, marketing, and often jumping on the floor during service. No two days are the same, and that’s exactly what I love about it.

The biggest low for us was Covid. Closing the doors on St Patrick’s Day and not knowing if or when we’d reopen was incredibly tough. Coming out of that period has been challenging too, with rising costs and tight margins across hospitality. The past couple of years have required constant adaptation, innovation and resilience.

What I’m most proud of is exactly that — resilience. Hospitality is high-pressure, and running a business with a team of 20–30 people brings constant challenges. A defining moment for me came around 2009–2010 when, at just 19 or 20, I was asked to step into managing the restaurant during a difficult period. That responsibility shaped me and taught me how to lead under pressure.

There have been many highs too — celebrating 2Taps’ 20th birthday this year, fundraising through charity initiatives including a skydive for suicide prevention, working closely with our community, and seeing team members grow into leadership roles.

But often the biggest highs are the small moments: customers telling us they’ve had a great experience or seeing regulars bring others back.

Looking ahead, our focus is on building sustainably, developing our team, refining systems, and continuing to create a place that feels welcoming, genuine, and rooted in Belfast.

2Taps has always been about people — and that’s what will carry it forward.