| The nature of Irish pubs is changing - with more and more emphasis being placed on delivering a high-quality dining experience using locally sourced produce.
This coupled with the boom in Irish brewing - just popping to your local for one or two now means having the variety and selection of food, beers and spirits that would rival almost any bar or restaurant in the world.
So what’s it like running a ‘Gastro-pub’? Bobby was joined in studio by Barry Flanagan - Owner of Lock 13 Gastro Pub & Craft Beer House located along the Grand Canal in Sallins, Co. Kildare , Colin Hession - co-owner of L. Mulligan Grocers, Stoneybatter, in Dublin 7 and Fergus Murphy, Chef and Proprietor of Murph’s Gastro, Derragarra Inn, Butler’s Bridge, Cavan.
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Industry Review: Gastro Pubs
The nature of Irish pubs is changing - with more and more emphasis being placed on delivering...
11.35 14 Sep 2019
Industry Review: Gastro Pubs
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