"Pub classics with flair define the menu here, and the St. Patrick's Day menu—served Saturday March 12th and Thursday March 17th—is no exception. Tuck into smoked haddock cake with spicy horseradish mustard or eschew savories all together for an enormous ice cream sundae with baileys, stout, chocolate ice cream, flourless chocolate cake, stout caramel sauce, malt whipped cream and, of course, a cherry on top." - Sophie Friedman