At least partly because of Galvin's efforts, Kinsale became known as Ireland's first real restaurant town. But it also became more touristy, and in 1984, seeking a quieter life—and a rural environment—the couple bought Drimcong House, in Moycullen, and opened a restaurant there. "We had our own garden, our own lake with pike and eel," says Galvin. "I was in the kitchen; Marie was the gardener, mother to our three children, and involved in management." At Drimcong, Galvin cooked such creations as colcannon soup, fried black pudding with oysters and apples, and roast pike with lovage, bacon, and lamb sauce (as well as his hot pot, roast pork, and tipsy pudding). None of the Galvins' children were interested in the business, however, so they sold the place in 2001. "I'm writing a novel now and writing for magazines on food," says Galvin. "I have absolutely no regrets. I still revel on a Saturday night when I realize that I don't have to be hopping around till two a.m."