Results 1-10of 13 Reviews
Dartmouth, Nova Scotia
January 21, 2009
From journal Ireland on Tour 2002
December 28, 2006
From journal Our Week in Ireland
Stamford, New York
April 26, 2006
From journal County Clare, the Heart of Ireland!
April 25, 2006
April 23, 2006
April 22, 2006
February 21, 2006
From journal Winter Jaunt to Ireland!
January 25, 2006
Go from Ennis to Bunratty on Bus Eireann. The return fare is 6.80 Euro. Make sure you stand in the correct slot, as the drivers may or may not tell you if they are stopping at Bunratty (even though I specifically asked). Take the Cork bus via Limerick, not the direct Cork bus.
Bunratty Castle, even in off-season, is still a tourist attraction. Entrance is 11 Euro and includes the mock Irish village and the castle. It is very enjoyable and a good walk back in time. Across the road from Bunratty Castle are some shops and restaurants. The Creamery bar has a lunch and dinner menu. Lunch sandwiches with chips cost 6.90 Euro there, and it is located across the car park from Blarney Woolen Mills.
From journal Gaelic Ireland at its Finest
July 26, 2005
From journal Ireland: Country of Green Rolling Hills
August 20, 2004
Shortly the entertainers announced that the Lord of the castle had returned from the hunt. He turned out to be one of the tourists who had come to enjoy the feast. After a couple more songs, and some announcements, we were headed back down the stairs to the dining hall. This was another chamber on a lower level. The tables were set, and we were arranged by groups.
The food was brought out in courses, and started with parsnip soup. I found it to be delicious. Of course, they stayed true to form. We were harkening back to the days before silverware had been invented. Soup was easy, you simply drink from the bowl. The next course was pork spare ribs. They were also quite good, but I have to say that nobody can touch the Americans with their barbecued ribs. Next it was Chicken with carrots and parsnips. There was also a nice platter of potatoes. Dessert was followed by something that might have been the culinary ancestor of the custard tart.
Of course my description wouldn’t be complete without telling you about the pitchers on the table. There were three of them and one contained the obligatory water. The other two were filled with wine, red and white. It was the perfect capper for the meal. Frequent refills were the order of the evening.
The meal was followed by some very good music provided by characters in period garb. It was very well done, and the vaulted stone ceiling lent an acoustical character that was just the right touch. The other element of the evening was a good-natured humor about everything. The performers didn’t take themselves too seriously, and that made the difference between a jolly fun time and a tedious presentation of history.
All too soon, the evening ended, and we capped the evening with a couple of pints at Mac’s Pub.
From journal Medieval Adventures in Ireland