🌟 💔 Farewell & Thank You Dara & Sophie💔🌟
07 July 2023
Hey there, Freddy's Family.
It is with mixed emotions that we, Sophie and Dara, write this heartfelt message to bid you all farewell. Our time at Freddy's has been nothing short of incredible, but the moment has come for us to embark on a new chapter in our lives, as we are handing back the running of Freddy's to Dara’s family.
We left our jobs in Dublin during the pandemic to transform Fat Freddy's, into the vibrant Freddy's on Quay St., a place we are immensely proud of!
Drawing inspiration from our cherished childhood memories, we set out on a passionate mission to revive Freddy's and bring back the sense of community that was so dear to us. Together, we created a space where locals could gather, share their stories, and forge lasting connections.
Despite the challenges we faced during the pandemic, Sophie's remarkable renovations and Dara's new menu reignited the flame of love for Freddy's in all of our hearts.
As we say our goodbyes, we embark on new projects filled with excitement and anticipation. We are confident that our next endeavour will bring us success & joy, just as Freddy's has.
We would like to thank all the kind customers for gathering and celebrating birthdays, first dates, or just chatting over a meal with us! 🍕
And a huge shoutout to the wonderful and dedicated team we have built in Freddy’s. None of it would have been possible without ye. ❤️💫
From the bottom of our hearts,
Dara and Sophie ❤️
Fat Freddy’s started in Galway in 1988, it has seen many changes over the years, but no job as big as the renovations undertook by Sophie and Dara during COVID. See the changes below in our renovation Galway.
Hot Stuff Coming through…at Freddy’s!
INTRODUCING: The Meltdown, a spicy pizza collab between Dublin’s favourite toastie cafe Meltdown and its celebrated ‘Hot Stuff’ hot sauce and Freddy’s - Galway’s Oldest Pizzeria.
What happens when you combine one of the finest pizzerias in the country with a spicy little hot sauce - The Meltdown!
Freddy’s, Galway’s much loved pizzeria has teamed up with Meltdown Dublin, to create a delicious new spicy pizza collaboration featuring Hot Stuff Hot Sauce, bringing the heat to the West!
The Meltdown features a mozzarella base, chicken, caramelised onion, blitzed jalapeno and of course, Meltdown’s Hot Stuff Hot Sauce loaded on Freddy’s signature light and airy pizza base (€16.50).
Speaking about the collaboration, Maeve O’Malley, Founder of Meltdown said, “In Galway, Freddy’s is something of an institution, known for serving up great Italian classics, in particular incredible pizza. It’s a pleasure to associate the Meltdown brand with one of Galway’s most-favoured foodie spots and bring some Hot Stuff to the menu.”
Dara Coyne, Owner of Freddy’s speaking about the Meltdown collaboration,’ This is our first food collaboration at Freddy’s and we are excited to work with Maeve O’Malley, a fellow Galwegian and food entrepreneur. It’s important for us to align our brand with food innovators who share the same passion for quality products’.
The Meltdown pizza is available for a limited time only at Freddy’s.
Pizza and Potato - a match made in heaven on Freddy’s Paddy Pie!
We all know the Irish love their food, from a traditional breakfast fry, Granny’s bacon and cabbage to Mum's warming beef stew, the more comforting and hearty the better! St.Patrick’s Day is the perfect time to celebrate with an Irish take on an Italian classic.
To honour some of Ireland’s most loved foods, Freddy’s has created a delicious pizza special, The Paddy Pie. Serving authentic Italian pizza for over 30 years, food lovers will rejoice in this comforting hybrid Irish-Italian feast featuring the humble potato, black pudding and crispy bacon loaded on their signature light and airy pizza base.
There will be all sorts of shenanigans taking place this St.Patrick's Day and diving into The Paddy Pie is one for those who want the taste of Ireland on a delicious comforting pizza. Take a break from your Lenten fast and wash it down with a cold local beer from a refreshing selection available at Freddy’s (from €5.50).
The Paddy Pie features a mozzarella base with potato, black pudding, bacon, goats cheese and green pesto loaded on Freddy’s signature light and airy pizza base (€14.50).
Available during St.Patrick's weekend only, March 17th - 20th.
Take A Pizza My Heart! Freddy’s Valentine’s pizza special topped with nature’s natural aphrodisiacs!
Freddy’s, Galway’s much loved and oldest pizzeria have created a cheesy, delicious heart-shaped pizza for the weekend of love, topped with aphrodisiac ingredients that are sure to get the blood pumping this Valentine’s weekend.
Aphrodisiac ingredients are known to boost your sexual libido and Freddy’s Valentine's pizza special, Take A Pizza My Heart! (€15.50) is topped with goat's cheese and parma ham along with nature's natural aphrodisiacs; rocket, one of the oldest aphrodisiacs vital to sexual health. Fig, a natural sexual stimulant to boost your stamina and honey, which regulates hormone levels and increases blood flow. These delicious ingredients are carefully assembled on Freddy’s signature light and airy pizza base shaped like a love heart.
For a little prelude for the night ahead, pair your pizza with a glass of red wine, one of the most popular aphrodisiacs for its powerful antioxidant benefits to get your blood pumping. Freddy’s offers a carefully curated list of Italian wines by the glass or bottle (from €7).
Take A Pizza My Heart! with Goats cheese, Parma ham, Fig, Honey, and Rocket loaded on Freddy’s signature light and airy pizza base shaped like a love heart (€15.50).
Available Valentine’s weekend only, February 12th and 13th at Freddy’s Galway.
It’s all about that base this National Pizza Day at FREDDY’S - February 9th, 2022
Freddy’s, Galway’s much loved Italian restaurant has been serving up authentic Italian pizza for over 30 years. But what makes customers come back time and time again? The signature light and airy pizza base.
Achieving this signature base can prove to be a challenge at times due to some natural elements! Galway isn’t just known for its vibrant culture, incredible food scene and friendly locals, it’s also well known for its wet climate that pours in from the wild Atlantic - but why is this important when it comes to making pizza? Well, the damp Galway air can play havoc in the kitchen when it comes to the pizza dough fermenting process.
Owner of Freddy’s, Dara Coyne says, “Flour and yeast are the holy grail of pizza making, and both are affected by the weather, especially the unpredictable Galway weather! We have to take a number of factors into account and adjust our dough recipe accordingly based on the changing temperatures and humidity, this is what makes our pizza base so unique.”
Freddy’s signature pizza base is created using a 48-hour slow-fermented process which is then cooked at 450 degrees in a pizza oven to create that light and airy base synonymous with Freddy’s.
The signature recipe for Freddy’s pizza bases has been tweaked and further developed by Freddy’s owner, Dara Coyne during his time spent in lockdown over the course of the pandemic. Speaking about the process, Dara said, “We would make up to 30 pizzas a week, sometimes eating them for breakfast and didn’t stop for almost a year until we were happy with the final result.”
The new pizza menu at Freddy’s features the classics as well as new combinations including Spicy N’duja with San Marzano Tomatoes, Fior Di Latte Mozzarella, N’duja Sausage, Cashel Blue Cheese, Honey and Fresh Basil (€15.95), Vegan with San Marzano Tomatoes, Peperonata, Vegan Mozzarella, Red Onion, Vegan Pesto, Sun Dried Tomatoes and Rocket (€14.95).
Celebrate National Pizza Day at Freddy's!
FREDDY’S Celebrates a New Era with a Fresh New Look and Menu on Galway’s Quay Street.
FREDDY’S, Galway’s much loved Italian restaurant, opens its doors following a challenging year to unveil a new look after embarking on an extensive refurbishment and rebranding exercise. With a tempting new menu created by a talented new team, Freddy’s is firmly positioning itself as a top casual dining destination in the city.
Located on Galway’s vibrant Quay Street, in the heart of the city’s Latin Quarter, the restaurant has been owned and operated by the Coyne family since 1990. Formerly Fat Freddy’s, the new vision for Freddy’s is backed by son Dara Coyne and his partner Sophie McLaughlin, whose joint desire to take over the family business and inject new life into the city, has been the driving force behind the restaurant’s new look and offering.
Speaking about the relaunch, Dara Coyne, Owner of Freddy’s said, “We wanted to create a space that retained the warmth and heart that was so inherent to the character of Fat Freddy’s, while also appealing to a new customer base that might not have grown up visiting the restaurant.
Freddy’s is a fresh take on what Fat Freddy’s did so well for so long. We want to welcome customers old and new to experience the modern comfort of Freddy’s, to enjoy great, quality food, wine, and beers with friends and family, all lovingly prepared and served by our brilliant new team.``
The new design has been created in collaboration with Galway-based architect and designer, Juan Sotoparra. Sophie has a natural interest in design thanks to her mother Ann who had a successful career as an interior designer and had a clear vision for the direction she wanted to take Freddy’s. Housed in one of Galway’s oldest tenement buildings, it was important to both Sophie and Dara to retain the character while being sympathetic to the original building.
Speaking about the design, Sotoparra said, “The inspiration for the new design came from merging the comfort and casual atmosphere of a traditional Irish pub and Spanish taverna combined with an Italian pizzeria where the cooking action is on display and a new copper pizza oven takes center stage.”
“The new fit-out incorporates warm rich textures of natural native larch timber, which is complimented by the exposed stone from the original building and new concrete floors. All perfectly balanced by gentle, warm lighting and soft furnishings with a colour palette of deep blue, ochre, and orange.”
Head Chef, Ivan Marchitto, originally from Naples (the modern birthplace of pizza), developed the new menu with a passion for authentic Italian cuisine which stems from his time spent cooking with his family from an early age in Italy.
Freddy’s satisfying lunch menu consists of a delicious selection of freshly made sandwiches featuring Italian focaccia bread that has been fermented for 24 hours and baked fresh each morning, with a variety of flavoursome combinations using delicious Italian meats and cheeses. Freddy’s focaccia sandwiches are available from the hatch Wednesday to Friday and to dine-in at the weekends between 12-3pm. Locally ground coffee and baked treats are also available from the hatch from 10am-12pm Wednesday to Sunday.
The evening menu embraces a range of classic Italian dishes, using the finest locally sourced ingredients. It includes great small plates, perfect pizzas made fresh with cold fermented 48-hour dough with classic and eclectic toppings as well as freshly made pasta and elegant Italian desserts.
The small plates menu is comprised of classic Burrata Salad with Italian Burrata, Local Cherry Tomatoes (€10), Bruschetta with Homemade Bread, Datterini Tomatoes (€8), Freddy’s Fries with Secret Seasoning (€4.50).
The Pizza menu includes a mix of the old classics and new combinations. The signature pizza base recipe was developed by Dara during his time spent in lockdown. Speaking about the process, Dara said, “We would make up to 30 pizzas a week, sometimes eating them for breakfast and didn’t stop for almost a year until we were happy with the final result.”
The pizza dough is slowly fermented for over 48 hours and cooked at 450 degrees to create a light and airy pizza base. Highlights include Spicy N’duja with San Marzano Tomatoes, Fior Di Latte Mozzarella, N’duja Sausage, Cashel Blue Cheese, Honey and Fresh Basil (€15.95), Vegan with San Marzano Tomatoes, Peperonata, Vegan Mozzarella, Red Onion, Vegan Pesto, Sun-Dried Tomatoes and Rocket (€14.95).
From the pasta menu, expect classic Rigatoni Arrabiata with fresh chili, garlic and spicy Italian tomato sauce (€14.50), Linguine Bolognese with slow-cooked beef and pork ragu (€16.50) as well as Seafood Linguine, using fresh locally sourced mussels, clams, squid and prawns in a white wine tomato sauce (€18.50)
For dessert indulge in a classic Tiramisu (€6.50), Cheesecake of the week (€6.50), or something a little lighter, Chocolate Mousse €6.
A new drinks menu includes a selection of Italian wine and beer as well as a choice of local beers and ciders from (€5.50).