Page 143 - WDT MAGAZINE IRELAND ISSUE WINTER 2018

Also in the mix was Longueville House Irish Apple
Brandy distilled from cider made from the Cork estate’s
home-grown apples. It was a perfect foil for small bites
Gosia shared, including the highly lauded St. Tola goat
cheese coated with ash, made in nearby County Clare.
We would have to walk a few steps further to quaff
some Irish beer, a dense dark stout brewed by Galway
Hooker brewery, one of the growing number of craft
brewers in the area, especially for one of Galway’s
oldest pubs, Tigh Neachtain. The bar’s can’t-be-missed
royal blue exterior belies its cozy worn wood interior

lined with theater and music posters that attest to its
century-old ties to the city’s culture community. On the
food tour menu here was our first taste of famed Flag-
gy Shore oysters, briny beauties farmed on the Atlantic
coast and slurped down with only a spritz of lemon.
With more time, we might have sampled some of
the pub’s collection of rare and vintage Scotch and
whiskeys, but there were three more tour stops ahead
and the weather was growing stormy. Splashing down
side streets we popped into the lace-curtained, chintz

Gosia offers tastings of Irish cheese
and sausages at McCambridge’s,
home to a vast array of Irish fresh and
prepared foods. Next top on the tour
is a popular pub for oysters, smoked
salmon and inky stout. Posters reflect
the bar’s support of the arts over the
decades.

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