is no better Oyster than one eats in Moran's Bar.
And people always come back here from foreign lands afar.
Their Oysters are tremendous, and their other shellfish too.
But try some Irish Coffee which can do such good for you.
Then after all these Oysters and the Whiskey you drink here,
You might see mermaids gently swimming in the Weir.'
on wall in Morans Oyster Cottage)
Moran's is a Family Business dating back more than 250 years. In
the 1800's it did a flourishing trade when Kilcolgan was a prosperous
Today, thanks to the tremendous upsurge of interest in Seafood -
Moran's - still a Family business is the sixth generation is a must
for anybody with an interest in sampling the crustaceous delights
of Galway Bay.
Willie & Michael Moran
Oysters are the speciality of the house and Willie, Vincent and
Gerry have held the International
and World Titles in Oyster Opening Competitions.
The Menu has been extended to include
Crab, Lobster, Prawns, Smoked Salmon and Mussels.
Situated on an inlet of Galway Bay, 11 miles from the City of
Galway - this picturesque thatched Cottage has seen may famous
people like Roger Moore, Pierce Brosnan, Woody Allen and the
Emperor and Empress of Japan - to name but a few.
Members of staff: Our staff include
Vincent Graham who has worked with Moran's for the past 22 years,
Martin Kilkelly 17 years, Mary Burke 13 years, Marion O'Donnell
12 years. Our Chefs are Paul McCarthy 3 years, and Geraldine Fallon
The story begins here...
Al Byrne, a Guinness Rep and a brother
of Gay Byrne (RTE), thought it would be a good idea to have his
Guinness party at Moran's during the Oyster
Festival of 1966.
The first barrel of draught Guinness
was brought to The Weir. Previously, Moran's had bottled Guinness
only. Oysters were supplied from our own Oyster Beds and lashings
of brown bread was baked by Kitty Moran. With the addition of Guinness,
the party began.
people enjoyed the event on a glorious September evening. The following
day our first write-up appeared in The Press, about how a beautiful
pub was discovered 'in the middle of nowhere'.
We realised we had something special
and it developed from there. It was a business that started and
could not be stopped. Smoked salmon, fresh salmon and mussels were
added to the menu. In time this slowly expanded to include crab
prawns and lobster. We did not advertise as we felt that good
quality food served in a friendly atmosphere was advertising