John Keoghs - Gastro Pub

Matt Hall knows all about running hospitality businesses, in good times and bad. ‘The great thing about getting into business when you’re young, broke and energetic is that you tend not to get bogged down in the what-you-can’t-do,’ he says. It’s that don’t-worry-about-what-you-can’t-do spirit that saw John Keogh’s hit the ground running from the day it opened its doors in 2016, and it’s that spirit that brought a new vision and venture to Galway’s West End, creating a true gastropub that fused traditional Irish hospitality with a dynamic focus on contemporary cooking. The creative cooking in John Keogh’s is considered right from the ground up, so sourcing of seafood and meats is superb, and it allows the kitchen to find a distinctive and original voice in surprising dishes such as hand-rolled gnocchi with red pepper pesto; 6-hour lamb shoulder with potato confit; dark chocolate delice with raspberries and ice cream. Mr Hall has crafted a true Irish gastropub, driven by a crew who aren’t fussed about what-they-can’t-do, because they are too busy doing what-they-can-do and can do so well.