Ciaran Kavanagh

If they're not drinking Guinness, don't bother.

Don't be the first.

Well, that's about three times bigger than our place is.

I know yeah but I haven't been there yet it's the only two bars I've ever been in though where I was like going is that the only thing that's on tap and we have two taps two taps oh really that's all my dad used to work for Guinness before he took over the pub never drank Guinness never drank any alcohol actually and he could pull a perfect pint just by looking at it and you know it and so he always said never have three or five just have two and just keep using the two never just one and the lines are always that's always moving and the same in the lounge so yeah it's very clever

Yeah.

And the zero-zero sales, do you see then?

We don't stock it at the moment, but I do know it's doing very, very well.

And it's given that alternative for people to be in a pub situation, get the ritual, and still not, you know, drink it.

It goes through the soul-seem-settling process, everything.

And sometimes they don't give you the proper glass, which is kind of a little peeve for me, because you've got to be careful.

I don't know, unless they don't have glassware to have it, you know, so...

Maybe always make sure you get it in a zero-zero glass so you don't mix it up with anybody else and jump into the wagon and think you're okay.

Yeah, so the kitchen is really small and it kind of grew out into the lounge, into the restaurant side, let's call it.

And the equipment is I have a six-ring cooker, an oven, three tabletop fryers.

That's the main kitchen and a pot wash.

And then outside I have three panini machines.

two-ring cooker and a bain-marie.

So, coddles in a bain-marie, that's just full of coddle.

Coddle is, yesterday's is made today, today's tomorrow.

So, you make it every day?