The full Irish, the pub carvery, and the seafood on the west coast

A full Irish breakfast (sausages, rashers, black and white pudding, eggs, and soda bread) sets you up for a day of walking. Pub "carvery" lunches, roast meat carved to order with vegetables, are the value meal. On the west coast, seafood is the point: chowder with brown bread, oysters in Galway (September is the festival), and crab in Dingle. A pint of stout should be poured in two stages; don't rush the bartender. Tipping is 10% in restaurants, not in pubs.