atomicman,
Most of our evening and (rare*) afternoon meals were taken in pubs. We had a pretty high success rate since we spent the entire trip on the west coast with fresh, locally caught seafood readily available almost everywhere. I did learn one lesson though about Irish pub cuisine: Never order anything off the menu that uses the word "goujon" in its description.
Buddy
*We seldom ate lunch because the B&B breakfasts were always abundant and varied. After starting our day with a bowl of European muesli, yogurt, fresh fruit, a traditional Irish breakfast consisting of eggs, fried tomatoes, potatoes, Irish bacon, several different kinds of sausages, a basket of bread prepared that morning by your B&B host, and a bottomless cup of coffee or tea, we almost never ate anything else before six or seven that evening. And even then, we usually split an entree.