Dublin the capital of Eire (the fast growing Celtic Tiger economy) and erstwhile home of
James Joyce and Oscar Wilde, has undergone a transformation over the last decade; and is
home to a myriad of elegant restaurants, bars and shops. It has a population of just under one
million, of which 40% are under 25.
Dublin traverses the river Liffey, which divides the city into North and South. The city has a
large architectural and cultural heritage including; Christchurch Cathedral (Dublin.s oldest
building), the cobbled streets of Temple Bar, Phoenix Park and the National Museum of
Ireland. Like many other cities Dublin is home to its own university, Trinity College, which is
Ireland.s oldest university.
However, let us not forget the most important fact of all; this is the best place on the planet to
sample a pint of Guinness.

The Black Velvet
I paid many visits to the Philips offices in Dublin during the early nineties. I always enjoyed
these trips, as there was always plenty to do in the evenings:
My colleagues there were hospitable, friendly, and very sociable. Indeed we often shared
a pint or two after work. One of them, who I have to say bore an uncanny resemblance to
Gerry Adams, made a magnificent effort to obtain a bottle of poteen for me to take back
home. This is the illegal hooch brewed in the countryside from potatoes, bad batches of
which have been known to make people blind. Sadly his contacts were unable to come up
with the magic brew, so I never risked my eyesight.
I usually stayed at the Burlington hotel which had well equipped comfortable rooms, an
excellent choice of bars, a very good restaurant and was ideally located for both reaching
the office and going out and about central in Dublin.
Dublin had (and I assume still has) many good quality restaurants and bars, which catered
to all tastes. One of my favourite dining venues in Dublin was The Goat, this was situated
a few minutes walk from our offices and doubled up as a pub and restaurant. Í was taken
there for lunch and dinner on a number of occasions, all of which were highly enjoyable.
Lunchtimes in the bar would consist of a pint of Guinness and a hot roast beef sandwich,
this really was really first class; the generous slices of beef were succulent, tender and
were served in fresh crusty bread. Absolutely mouth-watering! The restaurant served a
good selection of meat, poultry and fish; my particular favourite was the duck. This
consisted of half a roasted duck served with sage and onion stuffing (see page 218), a jug
of orange sauce and roasted potatoes. The next time I am in Dublin I will definitely pay a
return visit.
I have a cousin (Cora) living there, I am half Irish as my mother was born in Waterville
County Kerry, who I met up with on a few occasions when I was over there.

Dublin is really the best place in the world to drink Guinness, the black velvet; believe me
I have tried it in many countries and there is something about the way it is kept and
poured in Dublin that gives it that edge over the Guinness served elsewhere. With regard
to the pouring, it is an slow process that requires the thirsty drinker to exercise much
patience. The glass is half filled, then allowed to rest before being gradually topped up.
The drinker must then allow the Guinness to rest for five minutes, before taking the first
sip.
 

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