This pub saved our lives when we were starving and far from anywhere.
Favorite Dish: The homemade vegetable soup - I found the veggie soup in Ireland to be a puree but totally wonderful - and the grilled ham, cheese, onion sandwich were so good!
My first impression, the outside was very inviteing, the ambience was warm and pleasent to sit in and have your meal, not a rushed place, you could sit and watch the world go by whilst enjoying a drink.
Favorite Dish: The menu had a good selection, I had poppies special chicken, which was creamy chicken with a cornflake and almond topping, this was accompanied with salad and veggies.
For afters I had a rubarb crumble,with custard. All home made of course. Yummy!
Coeliac disease is very prevalent in Ireland so you should have little difficulty in finding food and drink to suit. Menus often mark gluten free foods with a c in brackets after the name of the dish, indicating that it is suitable for coeliacs. It is always worth asking the staff for recommendations. With regard to drinks presumably you know that wine, spirits and cider are generally all gluten free, Bulmers is a popular brand of cider in Ireland. Some coeliacs drink Budweiser because it is wheat-free but there is a question about whether the barley used has been treated or not. There are several mirobreweries such as The Porterhouse chain (Parliament St and Nassau St in the city centre, and also in Phibsboro and Bray) who produce their own gluten-free beers and offer some gluten free dishes on their food menu. In some pubs you may find gluten-free beers such as Green’s Premium Pils, Estrella Daura and Glutaner.
As mentioned above www.coeliac.ie will be invaluable in planning your trip to Ireland.
Btw, that supermarket chain is called Marks and Spencer! They have two main outlets in Dublin city centre, one in Grafton St and one in Mary St and several other branches around the country. Anne Marie
Pub close to the Cliffs of Moher in the village of Liscannor.
Varm and cozy ambiance with open fireplace, pub feeling, Tv with sports.
Special is that the food is kind of a "french cuise" food, from the presentation to the prices as well.
Favorite Dish: The desserts I would say. Faboulous. Fish & Chips I have to say that I ate better back in Sweden. 18 euro for an easy dish, the only thing was the good presentation.
Restaurant, Bar & Lounge, En-suite accomodation, Shop & Off-Licence, Convernce/Funtion Room, Craft Shop & Bureau de Change
Favorite Dish: We just stopped for a light lunch and we hade a vegetable soup with brown bread and fried mushrooms filled with creeme chese. Delicious. To that a guinnes.
While we were looking for a place to have lunch in Limerick, we found that most pubs had soup and sandwiches and little else. That's all fine but we wanted something more substantial and one barman directed us to Flannery's Pub because they "Do lunch in a big way". Flannery's is one of 5 pubs, each owned by a different cousin, having inherited the pub from their respective fathers. I found Flannery's to be a bright, comfortable pub with a friendly and helpful barman, who came to our table to take our order. While there, we and another couple were entertained by a local barfly who would stop and tell us an old joke every time he went out to have a smoke.
I've heard the craic can be pretty good at night.
Favorite Dish: Flannery's has your typical pub menu. We both ordered the fish and chips, which was yummy. The Guinness was good to boot.
We ate a lot of typical Irish meals on our trip, but the best one was the one we ate in Howth. We were to have a typical Irish meal and then a show. There was at least one other bus group there at the same time as we were. There were locals there in the bar, but the restaurant is basically set up for tour groups.
Favorite Dish: We both had the leek and potato soup (alternative was Roquefort salad), corned beef and cabbage (alternative was salmon - the cabbage was really good because it was cut up into small pieces and was tender) and I had apple tart and my grandson had ice cream. Afterwards there was Irish Coffee (my grandson had coke and I had nothing)
I have just returned from a beautifu trip in glorious sunshine on the Hook Peninsula. It has so much to offer in scenery and quaint little beaches dotted in the most unsuspecting places. The fresh air gave us an healthy appetite and we stopped at a lovely roadside pub that advertised food called Templars Inn.
Our first impression as we walked into the place was the cleanliness of the premises and figured this had to be a safe place to eat for ourselves and the 3 children. It is spacious and offers a lovely little childrens corner much to the pleasure of tired parents.
We were greeted and the children welcomed by Nancy the proprietor and given our menus. The childrens menu was very good and offered smaller alternatives to adult portions if preferred. Both myself and my husband went for the fresh seafood chowder and wholesome brown bread and butter. I chose the salmon and my husband chose the steak for our main course and they were both promptly served with a melody of vegetables and potatoes.
Although we were well satisfied with the meal so far we decided to go for dessert. Both of us chose the homemade fruit crumble with cream even though the bread and butter pudding looked equally as inviting. Our children got a selection of ice-cream 'party style' that went down a treat!!
During coffee we were treated to after dinner chocolates and the kiddies got lollies. We were made feel welcome and when children ask 'can we come back here again' it says a lot for a place.
It was great to get such fresh seafood when visiting the area and at prices we could afford. We will definitely be back.
Favorite Dish: We both agree that the seafood chowder is the best we ever got as it is a favourite with us all, children included, and the brown bread was better than anything we've tasted for a long time.
It was full of seafood goodness and not the usual hot cream and smoked 'bits' that so many call seafood chowder. It also had a lovely balance of vegetables that were well cooked and offered a very unique treat to the diner. A very wholesome and healthy seafood chowder.
This place makes the best breakfast..soo yummy..also the lunches are very good..and the cakes..you think you are in heaven:) Also the do outside catering..so if you need some food for a party at home..just conact them
Favorite Dish: There are many things i like there..breakfast for sure..lunch i did like the pasta bake there..soo tasty..i also had paninis there..great salads..and chocolate cake
We were starving and keen for a late lunch and this pub in the small town of Bansha near our Bed and Breakfast didn't disappoint. Decorated inside like I had imagined Irish Pubs to be and the food was simple but very nice.
Favorite Dish: Mum and I shared this massive Chicken, cheese, coleslaw and salad burger which also had a pile of chips beside it. Cost about 12 Euros but filled us both well and truly.
Located at the bottom of the Rock of Cashel was this cute little tea shop. When we arrived no one else was in there and the lady working there made us feel as if we were interrupting her peace and quiet but she wasn't at all rude I think just her way. The soup and bread was great. Tasty and extremely warming and by the time we left the place was filling up but the lady still maintained her absent demeanour which just makes us giggle when we think about our lunch that day.
Favorite Dish: Creamy Chicken and Vege soup with brown bread was just what we wanted. 2 serves for under 8 Euros.
Wicklow Pancakes can be served as breakfast or lunch, still, perfect in every way!
4 large eggs
600 ml of milk
4 ounces of fresh breadcrumbs
1 tablespoon of chopped parsley
Some chopped thyme
2 tablespoons of chopped chives or scallions
Salt and pepper
2 tablespoons of Butter
Beat the eggs lightly, then add the milk, breadcrumbs, herbs and seasonings, and mix well. Heat 1 tablespoon of the butter in a pan until foaming, then pour in the mixture and cook over a low flame until it is brown underneath and just set on top. Put under the grill to finish. Serve cut into wedges with a knob of butter on each piece.
Scones- Spotted Dog
• 1 cup white flour
• 1/2 teaspoon baking powder
• 1/4 pound butter, softened
• 2 ounces sugar
• 1 egg, slightly beaten
• 2 ounces milk
• Sultanas (white raisins)
Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg.
Bake at 350 to 375 degrees for 15 to 20 minutes, or until brown. Makes 6 scones.
As the Irish say "cuisine is both art and science", they would also tell you that in order to cook a perfect dish you will need best quality ingredients - only then it is perfect :)
To cook Gammon you will need:
4 Ham steaks
2 tbsp Finely chopped onion
1 tbsp Brown sugar
1 tbsp Whiskey (Jameson preferably)
1 oz Flour
1 oz Butter
3/4 cup Water or stock
1 each Salt or pepper to taste
Brush steaks with melted butter. Remove fat. Grill for 7-8 minutes each side.
Saute onions in remainder of butter until cooked. Remove from heat and stir in flour gradually. Add stock. Return to heat. Add sugar and bring to the boil. Simmer gently for about 2 minutes to cook flour. If sauce is too thick, add more water.
Add whiskey and season to taste. Place gammon steaks on a warmed serving platter and pour on sauce.
Dublin Coddle is a very popular dish, especially in Dublin, and has been so for many years. It is nourishing and tasty, what more can you ask from a dish? Oh, yeah- this special something, that this one does have!
• 1 lb Bacon bits (pref. smoked)
• 1 lb Good meaty sausages
• 3 Large onions
• 3 Potatoes (or even four)
• Handful fresh parsley
• Ground fresh pepper
• 2 cups water
Peel and chop the onions roughly. Peel the potatoes and cut them into two or three large pieces. Chop the fresh parsley. Place a layer of onions in the bottom of a heavy pot with a good close-fitting lid. Layer all the other ingredients, giving each layer a grind or so of fresh-ground pepper. Add no more than 2 cups of water to the pot. Bring the water to the boil, then reduce the heat at once, cover tightly, and barely simmer for 2 to 5 hours.
The perfect way to cook it is in a heavy casserole pot in a very low oven at 250F.
More Regions in Ireland