Heraghty's Bar
Four Glasgow operators named this Strathbungo bar in the city's industry guide, and all four named it for the same thing.
Why go
A good pint of Guinness is not a recipe. It is cellar temperature, clean lines, keg turnover and someone at the tap who will not rush it, and none of that is visible from the street. So the only way to find it is to ask people who do this for a living, and four of them point here: Burnfield Bakery's Darryl Docherty, Joshua Barr of The Locale and West Side Tavern, Joanna Nethery of Five March and Colin Campbell of Sylvan (The Glasgow Wrap). The bar has been a bar since 1890 and in the Heraghty family since 1973, and the family stock the back gantry past a hundred malt whiskies (Heraghty's). Nothing rotates here. CAMRA's Glasgow branch records no cask ale on the bar at all, so the craft argument rests on depth in the gantry and on a pour that has not needed changing, which is the honest way to read a room like this (CAMRA).
Order this / avoid
- Order: the Guinness, which is what all four operators came for, then a malt off the gantry if you are staying. Joanna Nethery of Five March has a timing on it:
best enjoyed on a Sunday afternoon
2. - Avoid: turning up for cask, because there is none, and bringing a crowd into a small room with fixed seating.
What locals & experts say
- Darryl Docherty, owner of Burnfield Bakery, in Glasgow's industry guide:
For a pint, I love Heraghty's in the Southside. It's still got some charm to it and they pull a very, very good Guinness.
2 - Joshua Barr, owner of The Locale and West Side Tavern, in the same guide:
M.J. Heraghty is probably the best pint of Guinness near me so that's got to be on the list.
2 - Joanna Nethery, owner of Five March, and Colin Campbell, co-owner of Sylvan, both name it too, Nethery for
a great pint of Guinness, best enjoyed on a Sunday afternoon
and Campbell in four words:and Heraghty's for a Guinness.
They share a household, so the four votes resolve to three independent interests.2 - CAMRA, Glasgow & West of Scotland branch: a
Small Edwardian drinkers' pub with an elegant carved back gantry that is adorned with mirrors, columns and decorative capitals,
holding one star forA pub interior of special national historic interest.
The counter and the Art Deco glass went in during the 1930s.3 - No critic review found. No approved Glasgow or Scottish title carries a bylined assessment of the bar. GlasgowWorld puts it first on a fifteen-pub Southside roundup, which is a listing, and the practitioner votes are what this entry rests on.4
Good to know
- Where: 708 Pollokshaws Road, on the same Strathbungo stretch as Koelschip Yard at 686-688 and Ranjit's Kitchen at 607. Three saves inside a few hundred metres makes an obvious evening: eat at 607, drink beer at 686, finish with a pint here.
- Timing: the bar publishes no hours on its own site, so check the Maps pin before you commit. The one timing note on record is Nethery's Sunday afternoon.
- Booking: walk-in, and it is a small room.
- Drink: Guinness and a hundred-plus malts. No cask ale.
- Food: the venue advertises no kitchen and no menu, so treat this as a drinking bar until something says otherwise.
- Hygiene: the Food Hygiene Information Scheme records a Pass, rating date 11 May 2010. Pass is the clean result in the Scottish scheme; the date is the last inspection on the register and it is sixteen years old.5
- Provenance: added by curation on 30 July 2026 after the chef-vote pass found the highest industry tally in the Glasgow corpus attached to no entry.
Jeff's take (his words)
- Note: Not one of my saves. The beer pub on my list is Koelschip Yard, a couple of minutes down the same road, and that is where I send people who care about beer.
Verdict
should-visit — Worth the detour if you drink Guinness, and it costs a pint to find out. Four working Glasgow operators named this Strathbungo bar in the city's industry guide and every one of them named the same drink: Darryl Docherty of Burnfield Bakery says 'they pull a very, very good Guinness', Joshua Barr calls it 'probably the best pint of Guinness near me', Joanna Nethery of Five March goes on a Sunday afternoon, and Sylvan's Colin Campbell needed four words. A good pint of stout is not a recipe, it is cellar temperature, clean lines, turnover and patience at the tap, and four people who run bars and kitchens for a living converging on one address is the only reliable way to detect that work from outside. Craft here is depth and consistency rather than rotation: a gantry the bar puts past a hundred malts, and a pour that has not needed changing. The Edwardian room with its carved gantry and its redundant match strikers is real value and it is the supporting feature, not the reason. It stops short of must-visit because there is no cask, no critic has assessed the pint in anything we can reach, and all four votes come from a single piece in July 2024.