West End gastropub scoops two national awards

John Keogh’s - The Lock Keeper has scooped gold twice at the Irish Pub Awards, held on Tuesday September 27 in Mayo. The West End pub and eatery has been awarded the title of Best Pub Food and Best Customer Service in Connacht by the Irish Pub Awards 2017.

John Keogh’s – The Lock Keeper has been a very welcomed addition and is now firmly placed among the places to go in Galway’s West End. The bars at John Keogh’s are filled with snugs and partitions with genuine pub antiquities, this along with an open fire and a warm welcome makes this the place to eat and drink this winter in Galway.

Since opening, a very relaxed vibe and a delicious menu has led to John Keogh’s being on the tip of people’s tongues. The food is exactly what you want, small share plates, in-house baked breads and desserts, and of course those pub grub classics done with a west of Ireland twist means the food at John Keogh’s does the talking, flavour is paramount in every dish. This, coupled with a knowledgeable front of house team and bar staff who advise on drinks pairings and menu suggestions, has established John Keogh’s as one of the top 10 places to eat in Galway.

John Keogh’s has become a regular haunt for Galwegians with the drinks selection drawing people to stop by. The bar hosts an extensive gin list with 28 gins, an intriguing wine list, signature beers, and of course a great pint of Guinness makes it the ideal place for an early evening or late-night drink throughout the week or on the weekend.

This winter, the food focus at John Keogh’s will be a celebration of the season, with game, winter greens, and root vegetables all taking centre stage. Led by chef Joe Flaherty, who is from Renvyle in Connemara and has a close association with both land and sea, the bar food menu at John Keogh’s shows his passion for taste and quality in every dish.

Menu highlights include a nut crusted duck cake with mulled wine and cranberry — quite simply, a dish of duck legs is slow cooked until the meat falls off the bone it is then rolled and covered in toasted nuts.

John Keogh’s special chicken and wild mushrooms uses only Irish chicken which is deboned on site. The chicken is then cooked skin side up to get that roast chicken flavour, served with a potato terrine — sliced potato cooked in chicken stock and garlic finished with parmesan.

The loin of venison is a show-stopper this winter season, using wild Irish game venison loin cooked to order with red cabbage purée, and celeriac which has been oven baked in salt and served, of course, with a deep bodied French red merlot, this is a definite way to warm up in the west.

Dinner is served on weeknights from 5pm and lunch from 1pm on weekends. Get social with John Keoghs The Lock Keeper across all social media platforms, call 091 449431, or check out John Keoghs on TripAdvisior or at www.johnkeoghs.ie It also caters for private functions.



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