Founded fourteen years ago it perfectly satisfies the criteria with a warm and friendly family pub atmosphere, great choice of authentic Irish brews and traditional pub grub – all-time pub favourites.
The place is run by front-of-house manager Maurice, a trained chef who shares a strong passion to provide good food and “craic” (good conversation and entertainment). Maurice recollects that in the 2000s there wasn’t a single proper pub in Karon that sold draught beer, so the idea was to create one, a place with no bar girls or brain-bruising music, where owners and guests alike could enjoy their food and drink without any disturbance.
For Irish draft lovers Angus O’Tool’s is heaven on Earth, because throughout the years they have faithfully followed the principle of offering value for money, while keeping the prices and the quality better than other venues.
Maurice is a magician when it comes to British meat classics, although vegetarian options are also available. The portions are generous enough to challenge a solo diner, but perfect to share with a friend. The Big Bhoyo Breakfast – to give one example – is a gastronomic parade of eggs, bacon, sausage, beans, tomatoes, mushrooms, black pudding, butter and toast, and is priced at just B320 and served all day from 10am until midnight.
Chef Mo’s daily specials are also perfect to share, specifically the Mick’s Grill, served every Monday. For B420 diners get a plate full of beef, pork, sausage, kidney, liver and bacon with six side dishes including black pudding and real chips. The meat is cooked to perfection and the size of the portion is big enough to feed a family.
It seems like the Angus O’Tool’s team strongly support the idea that there is something special about every day of the week, so there is a special set menu for each day. Monday is a grill day, Tuesday is curry, Wednesday is Boozy Chicken, Thursday is dedicated to home-made pies, Fridays to BBQ ribs in honey and oyster sauce, Saturdays is a day of Black Angus steaks and the Sunday Roast is there to round off the week.
From the main menu there are some great British specialities that are well worth a mention such as the carpetbagger steak with oysters, cottage pie, Irish stew and the eternal cornerstones of pub grub: fish and chips and bangers and mash. The portions of these dishes are as generous as the special sets.
It might be reasonable to mention that Angus O’Tool’s is not only a pub but also a guesthouse, and it shows all the major sporting events live on big 100-inch screens. If, after the fight with the food, you feel too heavy (or are just worried about the suspension on your motorbike) feel free to take one of the rooms and experience Irish hospitality to the utmost.