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Monday - Saturday: 10 AM - 6 PM

Sunday: 12 PM - 6 PM


725 Caroline Street

Fredericksburg, VA 22401





Makes 1 drink

1 measure of Irish Whiskey

2 teaspoons of brown sugar

2 slices of freshly cut lemon

6 cloves

8 ounces (or less) of boiling water

Pour whiskey and sugar into a strong 

heatproof glass. Embed 3 cloves into 

each lemon slice and place in glass.

Add the boiling water and stir until the 

sugar has dissolved. Serve immediately.




60 ml of Irish Whiskey

1 teaspoon of brown sugar

Freshly made strong black coffee 

Double cream freshly whipped to peak 

Gently warm an Irish Whiskey/Cofee glass in hot 

water. Pour whiskey and sugar into the glass and 

stir. Add the fresh made coffee filling the glass 

to within half an inch or so of the top. Pour the 

cream onto the top of the mixture gently using 

the back of a spoon to prevent splashing. Do not 

stir. Add grated chocolate to the top if required.


Boxty (Potato Cakes)


Serves 6

1/2 lb Raw potato 

1/2 lb Mashed potato 

1/2 lb Plain flour 


1 Egg 

Salt and pepper 

Grate the raw potatoes and mix them with the 

cooked mashed potatoes. Add salt, pepper and flour. 

Beat the egg and add to mixture with just enough milk 

to make a batter that will drop from a spoon. Drop by 

tablespoonfuls onto a hot griddle or frying pan. Cook 

over a moderate heat for 3-4 minutes on each side. Serve 

with a tart apple sauce, or as part of an Breakfast Fry, 

with fried bacon, fried sausage, fried eggs, fried black 

pudding, fried bread, fried soda bread, etc.




For a small loaf of bread:

1 1/2 teaspoon of active dry Yeast

3/4 Cup Wheat Flour

1 Cup Bread Flour

1/3 Cup Oats

2 teaspoon of Buttermilk Powder

2 teaspoon of Brown Sugar

A dash of Salt

2 teaspoon of Gluten Flour

3/4  Cup of Water

Cook on a medium heat


Irish Stew


Serves 4

1 pound lean mutton pieces 

1 pound carrots 

1 pound onions 

1 pound potatoes 

salt & pepper 

pinch of thyme 

Place the mutton with thyme in a saucepan and add cold 

water to cover. Bring slowly to the boil and simmer for 

one hour. Add onions, potatoes, carrots, all peeled. 

Season with salt and pepper. Continue cooking until 

vegetables are tender. Adjust seasoning. May be served 

alone or with cooked green cabbage or sprouts. 




Makes 1 pie – 4 servings

12 inch Pie pastry

1 or 2 pounds of Round steak 

1 tablespoon of Flour 

1 tablespoon of Brown sugar 

1 tablespoon of Raisins 

5 medium size onions 

1 bottle of Guinness stout (not the ‘draught’ variety) 

8 slices of bacon 

3 tablespoon of shortening/butter 

Some Chopped parsley

Dice the steak, cover with flour and brown, with the 

bacon, on a medium heat using the butter. Peel and chop 

the onions and brown over a good heat. Add to the meat 

in a caserole dish. Add raisins and brown sugar and 

Guinness. Cover the dish, simmer and cook over a lowish 

heat for 2.5 hours. Add water of the gravy mixuture 

starts to thicken excessively. Coat a pie dish with half 

of the pastry and bake. Add the Meat and Gravy mix when 

cooked and place the remaining pastry on top and bake 

for 10 minutes or until golden brown. Serve with potatoes

and vegtables.


Dublin Coddle


Serves 6

1 pound bacon slices 

2 pounds pork sausages

Some bacon fat or oil 

2 large onions, sliced 

2 cloves garlic 

4 large potatoes, thickly sliced 

2 carrots, thickly sliced 

1 large bunch of fresh herbs, tied with string 

black pepper 

hard cider (apple wine) or apple cider 

fresh parsley, chopped for garnish 

Lightly fry the bacon until crisp. Place in a large 

cooking pot. Brown the sausages in some bacon grease or 

vegetable oil. Remove and add to pot. Soften sliced 

onions and whole garlic cloves in fat, then add to pot 

with potatoes and carrots. Bury the bunch of herbs in 

the middle of the mixture. Sprinkle with pepper. Cover 

with cider. Cook 1 1/2 hours over moderate heat, do not 

boil. Garnish with chopped parsley.