John Keoghs, The Lock Keeper in Galway’s West End is bringing back Sunday lunch. In the past few years, it has been all about brunch on the weekends, well now led by head chef Joe Flaherty, Sunday lunch has never tasted so good. “Having 20 years’ experience in the kitchen, I definitely have an understanding about what food people want to eat. The focus is on nonsense food with a mix of old school classic and bold innovative dishes,” Flaherty explained.
Serving from 1pm on Sunday, food at John Keoghs is a celebration of life on the west coast, the close association with the land, and of course with an in-house pastry chef the dessert trolley is one that keeps drawing a sweet tooth in and back.
Using local ingredients is paramount in the kitchen in John Keoghs, however cooking and creating dishes with sustainable fish sources is where the dish concept and style begins, so this is why the daily catch will change depending on the by catch and what is available here in Galway — the freshest fish served in a light batter with house cut maris piper chips.
All of John Keoghs’ sirloin steak is supplied by Gilligan Farm in County Roscommon, a 100-year-old family run farm. Padraig Gilligan’s knowledge and experience in farming allows integrity in every aspect of the supply chain. Gilligan’s chargrilled 8oz or 10oz 28 day dry aged sirloin steak will satisfy your steak cravings.
Get social with John Keoghs, The Lock Keeper, across all social media platforms, call 091 449431, check out John Keoghs on TripAdvisior, or see www.johnkeoghs.ie It also caters for private functions.
