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You
don't have to drink to love Irish pubs
by Patricia Tunison
Preston
AND YOU CAN FEED ON 'PUB GRUB'.
In recent years, pubs have shown their versatility by introducing inexpensive food service, primarily at lunchtime. Christened 'pub grub' the selection usually includes homemade soups, sandwiches and stews, but is also branching out to lighter cuisine - like creative curdite salads, vegetable quiches and smoked salmon platters.
Fish is a speciality at 'Aherne's' of Youghal, known for its seafood pies and giant prawn tails. Thanks to the fruits of bountiful Galway Bay, visitors also flock to the 220-year-old thatched pub at Kilcolgan called "Morans of the Weir". From noon til night, oysters, crab claws and salmon are served, accompanied by Kitty Moran's freshly baked and irrestible brown bread.
It's no wonder that before they ever see a shamrock or kiss the Blarney Stone, most visitors ito the Emerald Isle usually search for the nearest pub - and the chance to experience the essence of Ireland.
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