Blairs Inn is the rural gastropub that seems to have arrived straight from your culinary dreams.
In her Gastropub Cookbook, Diana Henry described the exterior of Blairs Inn as “rural Irish... but there’s a touch of provincial France inside.” What Diana meant, of course, is that the cooking you discover in Blairs Inn is rustic, informed, smart, seasonal, sophisticated, agrestic, satisfying, delicious, and surprising. Brothers Richard and Duncan have taken the lessons of their parents, Anne and John, and created some of the most impressive pub cooking in Ireland. The dishes read like a roll call of classics – corned beef and cabbage; Cashel Blue and roasted pears; gratin of seafood; roast duck with Grand Marnier; Cork fillet steak; bread and butter pudding – but description doesn’t illustrate the energy and creativity that makes these dishes sing with flavour. Match them with the brilliant menu of craft beers, enjoy the warmth of the bar and dining room, and you will understand why for so many people Blairs Inn is the rural gastropub of their dreams.
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