Ciaran Kavanagh

It's more locals that are coming in for a few.

That's the thing, we're lucky that like on Saturday...

at half ten we open on a Saturday it's full with people coming from the airport going waiting to get to the hotels because you can't get to the hotel till two or three so they're having a couple of pints or maybe a bit of food in the restaurant and then heading in so yeah and there's no music there or TV so there's no really reason for you there except drinking and talking or eating on the other side so people if they want to go out they'll head off somewhere to a

Friday, Saturday, 200, 220.

Wow.

And it's walk-in.

No bookings, it's just walk-in.

It's a lot.

That's a busy business.

Yeah, do you do breakfast?

No, I did a stint as a breakfast chef in Switzerland in London.

I said, no, I don't want to do it.

no especially everything's deep fried and that's not proper breakfast you gotta do it properly like if you have a griddle pan and do it like that yeah the same as we don't do chips I don't do chips I could sell thousands of chips tons of chips it's just that I don't believe in buying frozen chips and selling them I just if you wanna make chips make chips yeah so we do roast wedges and stuff so

Don't have a kid's menu, but you know, it's a pub, so.

Pizza slice, you can have meatballs, you can have a bowl of coddles, nothing wrong with that.

No, yeah.

Fill your boots.

I'm a big fan of seafood.

So anything grilled, starting with anything all the way up to lobsters and stuff, I have grilled.

It's really nice.