logo
'I was floored by the price of a pint of Guinness when I flew to Dublin'

'I was floored by the price of a pint of Guinness when I flew to Dublin'

Dublin Live06-07-2025
A YouTuber was gobsmacked by the cost of a Dublin pint after flying in for the quintessential Guinness experience. Danny from the Honest Places YouTube channel, notorious for his pub trips across the UK and further afield, touched down in Dublin after bagging £30 (€34) Ryanair return flights.
Though his flight was easy on the wallet, he found Dublin's prices to be less of a giggle. "Accommodation over here is a joke in Dublin - I think it was about £200 (€231) a night and that's an AirBnB," Danny quipped, taking a jab at the hefty living costs. "If you can afford Dublin, you can afford anywhere."
On a mission to taste the crème de la crème of Dublin stout, Danny bypassed the touristy Temple Bar and made a beeline for Mulligan's on Poolbeg Street, famed amongst locals for pouring a top-notch pint. Breaking with expectation, he opted for a Beamish, hailing it as "crisp and creamy", reports the Irish Mirror.
His crawl continued to The Confession Box on Marlborough Street, where he circled back to a Guinness. Post gulp, he declared: "Oh aye, that is pucker that. That is, oh bloody hell, that is smooth, that might be the winner you know. That was 11 quid by the way, UK pounds (€12.75)."
His mate joined the conversation: "Standard price over here, isn't it?" leaving Danny, clearly taken aback, responding: "11 quid? Mate, I spent £6.50 (€7.53) in Manchester."
(Image: Youtube, Honest Places)
Following a hot tip from a local, Danny legged it to Cleary's Pub, snagging what he was promised would be the town's top-notch pint. Upon giving it a go, he remarked: "It is nice, it is very creamy. It is the creamiest one I have had today. It is smooth that. It is definitely the best one today."
He rated the brew an ace 9.5 out of 10, conceding it was near perfection but just shy of the full mark. However, the pinnacle of Danny's Guinness taste-test was at none other than Dublin's iconic Guinness Storehouse. Post-tour in the brewery and reaching the lofty heights of the Gravity Bar, he guzzled down the complimentary pint with gusto.
Sharing his thoughts, he said: "The glass is spotless. Spotless. Good service as well. To be fair, actually, I know it sounds like a bit of a gimmick, but I can't think of much wrong with that. I think it is, I think it might be me, I think that is a ten. I think that is a ten you know. The temperature is right, left to settle, can't fault it, so if you can't fault it, it has to be a ten."
(Image: Youtube, Honest Places)
But bagging the best didn't come cheap – the whole shebang knocked him back €40. Danny dished out to his 91,700 devotees: "If you want to come here, because you should come here if you like Guinness, but the best Guinness you can get is at the Storehouse. But you have to pay €40, you can't just go there for a pint unfortunately.
"I don't think you can because if you could, everyone would go in there and it would be slammed - so that's the best pint of Guinness. The best pint of Guinness where you don't have to pay €40 is a place called Bowe's Bar and you get pretty much good Guinness anywhere."
Join our Dublin Live breaking news service on WhatsApp. Click this link to receive your daily dose of Dublin Live content. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. If you're curious, you can read our Privacy Notice .
For all the latest news from Dublin and surrounding areas visit our homepage.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Danny Jones and wife Georgia put on loved-up display at Oasis gig in first public outing since drunken Maura kiss
Danny Jones and wife Georgia put on loved-up display at Oasis gig in first public outing since drunken Maura kiss

The Irish Sun

time14 minutes ago

  • The Irish Sun

Danny Jones and wife Georgia put on loved-up display at Oasis gig in first public outing since drunken Maura kiss

DANNY Jones enjoyed a loved-up night with wife Georgia Horsley at Oasis' Wembley gig as they appeared to patch things up after their recent troubles. They were all smiles as they stepped out for the Manchester-based band's first London comeback show alongside Danny's mum. 6 Danny Jones flashed a loving gaze at wife Georgia Horsley as they headed to see Oasis at Wembley Stadium Credit: dannyjonesofficial/Instagram 6 Mum of one Georgia looked stylish in Adidas shorts and a matching top Credit: Instagram 6 The pair are matching things up after Maura Higgins and Danny's drunk kiss at The Brits this year Credit: The Sun It was a positive show of solidarity from the pair, who were this week seen beaming as they Just last month, Mum-of-one The incident read more danny jones Now they have put on a united front at the Wonderwall hitmakers' comeback show. An image posted to Danny's Instagram Stories showed the couple, who share son Cooper, flashing a loving look at each other after Oasis' mammoth setlist. They looked adoringly at each other in the black and white image, with Danny's parent in between them. The McFly boyband star wrote in his caption: "Oasis day one that was f***ing incredible." Most read in Celebrity On her page, mum of one Georgia posted a snapshot of her Adidas outfit, with red shorts and a white top. At the gig, Danny Jones' wife Georgia breaks down in tears live on This Morning saying 'I felt like a failure' PRESSING AHEAD Georgia's heart-warming upload came after a rough few months for the influencer and her family. Pals previously said she was keen to press ahead with her career and did not want to be "seen as a victim" after Danny's kiss was exposed. An insider said: 'Georgia has her head back in work and this year is already shaping up to be very exciting. 'She has got a fresh deal with Omaze to record social media ads. McFly's Danny Jones and wife Georgia Horsley - Love Story MCFLY singer Danny Jones and his wife Georgia Horsley's romance is at the centre of attention after his drunken kiss with Love Island alum Maura Higgins. Yet when did they meet? Danny began a relationship with model Georgia back in 2010. He had been going out with his now-wife for four years when he proposed to her in Cyprus in 2013. They married the following August in her hometown of Malton, North Yorks, in a ceremony which featured musical performances by McBusted and Ellie Goulding. Danny and Georgia 'Georgia is refusing to be seen as a victim and after everything that happened she wants to crack on and get back out there. 'She has already done some filming for them and couldn't be more excited about what doors this job could open.' Previously, The Sun was first to report a DANNY'S APOLOGY The boyband star previously In a statement online, he said: 'Hello everyone. Sorry it's taken me a while to post this but I've taken some time out to be with those closest to me. "I want to deeply apologise to my wife and family for putting them in this situation. "I love them so much and we'll continue to deal with this privately. Danny continued: "I love you guys, thank you for your patience, understanding and support. "See you all soon, Danny." 6 Manchester rockers Oasis played Wembley stadium in their first reunion gig in London on Friday Credit: SWNS 6 Georgia has vowed not to be seen as a 'victim' during the past few months Credit: Getty - Contributor 6 Danny made a public apology to Georgia and his family following the drunk snog Credit: Instagram / @thegeorgiaedit

Beloved Baileys Irish Cream cows from Wicklow to star in new film
Beloved Baileys Irish Cream cows from Wicklow to star in new film

Irish Independent

time5 hours ago

  • Irish Independent

Beloved Baileys Irish Cream cows from Wicklow to star in new film

The latest offering by the Carlow director is his love letter to Irish produce, featuring surprising discoveries, connections and Irish influences across the globe, from Prince Albert of Monaco's ties to the Guinness family to our underappreciated contributions to wine making. Surprising viewers who think of Ireland as just the home of Guinness and Irish stew, the cast of A Sip of Irish includes a range of artisans and public figures, including Midleton whiskey blender Deirdre O'Carroll, Donegal-based Muff Liquor Co in which Russell Crowe is a proud investor and chefs Anna Haugh and JR Ryall of Ballymaloe, along with Una Healy, Ryan Tubridy, Laura Whitmore, winemaker Michael Flatley (founder of Flatley Whiskey) and Pat Shortt. Easily among the most colourful and captivating characters in the stellar cast, Tinahely farmer Joe Hayden and his herd of Holstein Friesian cows take centre stage in the first segment of the film, which premieres in the Tinahely Courthouse Arts Centre on August 1. Although he has worked with the likes of Ian McKellen and Judi Dench on Quintessentially British, and with Stephen Fry in Sparkling: The Story of Champagne, Frank said that the day spent filming on the unique Baileys Farm, where Joe's cows receive a full spa treatment, will live long in his memory. 'The film celebrates Ireland's contribution to the drinks and culinary world, and I wanted to find surprising stories for familiar products,' Frank began. 'It looks at whiskey, stout, artisan brands like Scraggy Bay and Muff Liquor, and also Bailey's Irish Cream. Ultimately, the film is an entertaining origin story for all those products. 'With Baileys, I thought, we know it's really popular. We know it's 50pc cream. We know it has sold two billion bottles around the world. But what don't we know? Where is it actually made? 'I discovered that the quintessential Baileys dairy farm is called the Baileys Farm in Tinahely, County Wicklow, and there's an amazing, dynamic farmer there called Joe Hayden who has won many awards for his Holstein Friesian cows. 'He has 230 cows that produce the cream for Baileys Irish Cream. He doesn't call them 'his herd' or 'his cows', but rather his 'Bailey's ladies', and he treats them as such. 'You often hear of racehorses being treated better than humans. And in a way, Joe has almost like a spa treatment set up for his cows because his philosophy is that a happy cow is more productive, which is a fact. A happy cow will produce better quality milk. ADVERTISEMENT Learn more 'He plays music to his cows. So, when they're in the milking parlour, the cows have to listen to his taste in music, which is The Killers, Bruce Springsteen, and Coldplay. He had a saxophonist there last week, and they seemed to like it. He thinks it makes them more productive, and he's probably right. 'When I went to the farm, I thought, this is amazing, Joe is a very forward-looking farmer with lots of interesting methods – I must be the first to have come here to put him and the Baileys Ladies on camera. But no, last month he had the Real Housewives of Orange County pay him a visit. So, the secret is out!' Delighted to have contributed to the production, Joe said that it was a privilege to collaborate with 'gentleman' Frank on a project that will place a global spotlight on Wicklow and its long-standing ties to products that have put Irish food and drinks on the map. 'This film is going to be huge for the Baileys Farm, and it's going to be a huge thing for Wicklow and Tinahely,' he said. 'To be featured in such a way, and to get the whole first segment of the film dedicated to us, it's fantastic for the county. 'Frank spent the day down here. He is a very interesting individual, and I really enjoyed working with him. An absolute professional, and a gentleman to boot. 'I wasn't sure how he was going to knit everything together, but the film is very cleverly done. The way Frank has woven the story of the Irish influences into everything from Hennessy to Californian white wine development – he's a very clever guy. I suppose, like in a lot of things, Ireland punches well above its weight. 'I've seen the film a few times, and every time I look at it, I enjoy it more. It's going to be very good for giving Wicklow exposure across the globe and for the business here, and I'm thoroughly looking forward to the premiere.' Just down the road from Joe's farm, Frank and his crew visited St Patrick's Well, which was supposedly visited by St Patrick in the fifth century, and is the most southerly point in Ireland he is known to have travelled to. As Frank explained, the reason he wanted to film there was to establish a connection with Prince Albert of Monaco, who has a paternal connection to the Guinness family on the Grimaldi side of the family. 'We came to shoot in Wicklow because there are two great locations right next to each other that tell very interesting stories that very little is known about,' he said. 'We spoke to Prince Albert in the film, as one of his ancestors married into the Guinness family, so he joked with us that he considers Guinness the family drink! 'Before coming to Ireland, St Patrick was educated at the Lérins Islands, which are just off the coast of Cannes, off the coast of Monaco. 'So in the film, we segue from Saint Patrick's Well in Wicklow to Monaco and Prince Albert talking about how two of his ancestors were the principal abbots of Lérins Monastery, where the monks make really nice red wine to this day. 'Another little-known story is the wine geese, these dynamic Irishmen from Galway, Tipperary and Kildare who left Ireland in predominantly the eighteenth and nineteenth centuries for France and set up vineyards that are still world famous to this day, including Lynch-Bages, Phélan Ségur, and Léoville Barton. 'So, again, of course, we're known for Guinness, stout, and whiskey, but in the film, we say, well, we should be known for wine as well. 'And Hennessy Cognac, as Richard Hennessy was from Cork, and we tell that story of how he ended up in Cognac having fought for the French King Louis XV against the English at the Battle of Fontenoy.' A Sip of Irish will premiere at the Tinahely Courthouse Arts Centre on Friday, August 1, at 8pm. Tickets are €8/€6 and available to the public via An additional public screening will take place on the same day at Carlow County Library at 3pm. There will be a reception sponsored by Baileys at both screenings. The film will be released on digital platforms, including Amazon Prime and iTunes, on August 2.

Darina Allen: Three recipes from my newest students' Ballymaloe pop-up dinner
Darina Allen: Three recipes from my newest students' Ballymaloe pop-up dinner

Irish Examiner

time11 hours ago

  • Irish Examiner

Darina Allen: Three recipes from my newest students' Ballymaloe pop-up dinner

The Ballymaloe Cookery School was rocking last week, with great excitement when the 12-Week students cooked their Pop-Up Dinner. This is a highlight of every term, they plot and plan and have many get-togethers to choose a theme: this year, it was Ambrosia. They divide responsibilities, create a menu, allocate different jobs and do everything from scratch. It's a brilliant learning experience for them, they have so much fun planning every single aspect of the event; from the welcome cocktails, to the little goodie bags of homemade treats for guests to take home. We've been doing these pop-ups for a number of years now. They sell out like a U2 concert. It's a fantastic learning experience for the students, and gives them an understanding of just how much thought and hard work goes into planning an event. Tabby from London took on the role of head chef. Five canapés were chosen to reflect what was in season in the gardens and on the farm and the produce they could source in the local area. Sorrel and mead glazed pork meatballs used mead from the Fermentation HQ, made from a recipe in the Forgotten Skills book. Crunchy new-season cucumber coins with fresh herb labneh; hot smoked mackerel and pickle sea fennel. The wild fennel was foraged along the seashore in Shanagarry, then pickled for the perky garnish. Nettle, green onion and goat's cheese croquettes with saffron honey and whipped lemon ricotta and a sedum leaf with ricotta, mint and peas. The succulent sedum leaves came from the borders in the flower garden. Ricotta was made in the dairy from the milk of the little Jersey herd on the farm. In the interest of full disclosure, the peas were a well-known frozen brand, but the end result was absolutely delicious, and has become one of our favourite bites. They had hoped to catch the mackerel themselves, but there has scarcely been a mackerel caught in Ballycotton so far this summer — so they bought the fish from Ballycotton Seafood, and hot-smoked it themselves. The students love making bread, and of the many types they learned, they chose to make little loaves of Guinness bread and sourdough focaccia from the organic heirloom wheat variety grown on the farm last year, to serve with the hand-churned Jersey butter. I adore crudo, but one must have super-fresh fish, which it has to be said is more and more of a challenge these days, but Lucca managed to get some spanking fresh haddock to make the whitefish crudo with golden beetroot, nasturtium and a lemon honey reduction. He put little dots of homemade nasturtium oil from the herb garden on top, a deliciously fresh-tasting combination. Eve butchered and boned the lamb for the roast loin of lamb with saffron mashed potatoes, salsa verde, dukkah and roast vegetable crisps. The vegetarian option was spiced aubergines with St. Tola goat's cheese, rocket and dukkah and of course there was a Ballymaloe Cookery School garden salad, with lots of edible flower petals sprinkled on top. They had fun digging the potatoes, picking and harvesting the organic vegetables from the kitchen garden and tunnel. For dessert, there was cultured panna cotta, nougatine, poached apricots, lemon verbena and a little glass of Sauternes. For those who had a little space left, a whole array of delicious, irresistible petit fours. A phenomenal amount of work went into the meal and the guests seemed to love every mouthful. The students were thrilled with the response and gained considerable experience and confidence from the exercise. Rory O'Connell guided the kitchen on the night, while senior tutor Richard Healy headed up the ace team in the dining room. Money raised was divided between three charities: The Slow Food educational project; Mustard Seed Communities Ireland, a charity dedicated to caring for the most vulnerable members of society in Jamaica, Nicaragua, Dominican Republic, Zimbabwe, and Malawi; and Ripple Effect, an inspirational NGO working with subsistence farmers in Kenya, Uganda, Rwanda, Zambia, Ethiopia and Burundi. Special thanks to the students for sharing their recipes. Hope you'll enjoy them as much as we did. Sedum Leaf with a Whipped Lemon Ricotta & Peas recipe by:Darina Allen 70 fresh sedum leaves will make 70 canapés. Preparation Time  15 mins Cooking Time  1 mins Total Time  16 mins Course  Main Ingredients 70 fresh sedum leaves For the whipped ricotta: 450g approx. of ricotta cheese 4 - 5 tbsp cream drizzle of olive oil zest of 1 lemon salt and pepper to taste a1 whole bag of frozen petit pois 2 tbsp extra virgin olive oil Rind and a little freshly squeezed lemon juice from 1 lemon a few fresh mint leaves, finely sliced flaky sea salt and freshly cracked pepper to taste Method Whip ricotta in food processor with cream and a little olive oil. Season with flaky sea salt and freshly cracked pepper to taste. Fold in the lemon zest. Fill the mixture into a piping bag. Cook the peas in boiling water for 45 seconds. Take out and plunge into ice cold water. Dress the peas with a drizzle of extra-virgin olive oil and a few drops of lemon juice and season to taste. Careful not to put lemon juice on too early or the peas will discolour. Pipe the ricotta onto sedum leaves. Spoon 6-8 peas on top of each and garnish with mint and sprinkle with a few flakes of sea salt. White Fish & Golden Beet Crudo with Nasturtium, Lemon & Honey recipe by:Darina Allen 1 fillet of fish yields 20 slices - serves 4 with 5 slices per serving. Servings 4 Course  Main Ingredients For the crudo: 1 whole fresh white fish (haddock or pollock preferred) For the golden beet: 2 golden beetroots (possibly 4, depending on size) For the lemon vinaigrette: 4 tbsp of extra virgin olive oil 6 tbsp of freshly squeezed lemon juice a generous pinch of caster sugar a generous pinch of salt a generous pinch of chilli powder For the golden beet water and honey reduction: 100ml of reserved golden beet cooking water 1 dsp of honey zest of ½ lemon 2 tbsp of freshly squeezed lemon juice For the nasturtium oil: 150g of nasturtium leaves 325ml of a neutral oil such as sunflower 2 level tsp of salt muslin cloth Method For the crudo: Keep the fish as chilled as possible and descale if necessary. Filet the fish keeping skin attached, place skin side down on a chopping board. Cut 1cm thick slices straight down until you are about to touch the skin, slide the slice off the skin towards the tail. Continue until there is no fish left on the skin. Arrange slices on parchment paper on a tray in the fridge till ready to serve. For the golden beet: Boil the beets in boiling water from 30-50 minutes (small beets 30 minutes; medium 40 minutes; large 50 minutes) – reserve the cooking water for the reduction. Remove the beetroot from the water, allow to cool and rub off the skin. Allow to come to room temp then chill. On a mandolin, cut to a 3mm thickness. Lay out on a tray and refrigerate until ready to serve. For the lemon vinaigrette: In a bowl, whisk all the ingredients until combined. For the golden beet water and honey reduction: Combine the beet water with honey then reduce on a high heat until it becomes syrupy, 8-15 minutes approx. Add the lemon zest and juice to the reduction. For the nasturtium oil: In a blender add 150g of Nasturtium and add three-quarters of oil, blitz till combined. If it is not running fluidly add the rest of the oil 'til it is running without interruption. Blend until fully combined (1-2 minutes). Line a glass bowl with muslin. Pour the oil mixture into the muslin/bowl. Pull four corners together and tie then hang muslin over the glass bowl in a fridge for at least 3 hours (best overnight). Put the strained mixture into the freezer and freeze until the water has separated from the oil. Pour this mixture into a container and refrigerate until you are ready to garnish. To plate: Place five slices of beetroot on the serving plate. Place five slices of fish on top of each beetroot slice. Pour one tablespoon of the lemon vinaigrette on top of the plate (avoiding covering the fish so that it doesn't cook). Drizzle the honey reduction around the plate, a dab near each piece. To garnish: Green Oil - dot the green oil around the plate making sure to put some near the fish. Leaves - take 3 small Nasturtium leaves and scatter around the plate. Flowers - take 3 petals off a flower and scatter on top of the plate. Maldon salt - sprinkle a sparse amount of Maldon salt on top of each fish (around 3 flakes of possible). Serve immediately, once plated. Raspberry Pistachio Macarons recipe by:Darina Allen A dessert highlight from the Ballymaloe Cookery School Servings 30 Preparation Time  2 hours 0 mins Cooking Time  11 mins Total Time  2 hours 11 mins Course  Dessert Ingredients 175g icing sugar 115g ground almonds 60g green pistachios 50g egg whites 100g egg white at room temperature 200g caster sugar For the buttercream: 110g butter 225g icing sugar ¼ tsp pure vanilla extract 2 punnets of raspberries Method Draw 5cm circles on the back of the baking parchment. Mix the icing sugar, ground almonds and pistachios in the Magimix until fully blended, add to a bowl with the 50g egg white and mix completely. Using an electric hand mixer, whisk the 100g egg whites until soft peaks form. Place this over a saucepan of simmering water, making sure the bowl is not touching the bottom, add the caster sugar, and whisk continuously until the mixture thickens and almost doubles in volume. Remove from the heat and whisk until cool. Mix one quarter of this meringue mixture into the ground almond paste, folding until it is completely mixed. Then add the remaining meringue, folding gently until combined. DO NOT overmix at this stage. Put half the mixture into the piping bag and quickly pipe onto the prepared baking trays keeping within the 5cm outlines. Repeat with the rest of the mixture onto the other tray. Leave at room temperature (not too hot as heat is the enemy) to form a skin for 30-60 minutes depending on temperature. Preheat the oven to a fan 150°C/Gas Mark 2. Bake the macarons for 11 minutes. Remove from the oven and leave to cool on the tray. Next make the buttercream filling. In a bowl, cream the soft butter and icing sugar together, add a very small drop of pure vanilla extract and mix thoroughly. To finish, spread a little buttercream on each macaron, pop 1-2 fresh raspberries on top and sandwich together. Seasonal Journal Wildwood Vinegars Love how many entrepreneurs and innovators find a way to create a business from their local environment. Wildwood Vinegars, based in Rathlackin, near Ballina in Co. Mayo is a brilliant example. Seek out their barrel-aged balsamic raspberry vinegar, hibiscus and elderflower balsamic and wildflower and lemon dressing to mention just a few… I have no connection with the company, but am a fan. Head Gardeners' Symposium on Friday, 26th September 2025 This September, the third annual symposium for head gardeners and professional gardeners will take place at Coollattin House in Co. Wicklow. The symposium has an impressive lineup of inspirational speakers, each with their own experience as professionals in some of Ireland's and Britain's most iconic gardens and estates. The theme of the symposium this year is "Reviving Tradition: Exploring Sustainable Crafts and Methods for a Greener Future". Tickets can be purchased via Eventbrite

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store