Paul Flynn, chef and owner of The Tannery Restaurant, Dungarvan, Co. Waterford is renowned for cooking modern Irish food. Paul’s dishes are known and loved for their deep earthy flavours and the menus give nothing away in their simplicity yet the tastes are hugely exciting. He was the cookery writer for the Irish Times and subsequently wrote two cookery books, An Irish Adventure with Food (Food and Wine cookbook of the year 2003) and Second Helpings which contains a selection of spectacular recipes using seasonal food.
Paul’s cooking career started out in London with Nico Ladenis working in all of his restaurants, becoming head chef at 23 at Chez Nico in Great Portland Street. He went on to take charge at Nico at Ninety in the Grosvenor House hotel, current site of Corrigans Mayfair.
Paul has been awarded many accolades throughout his career which include the coveted title of Georgina Campbell, Ireland Chef of the Year 2008, The Bridgestone Guide has awarded the Icon Award to The Tannery every year since 1997, Food & Wine Magazine for the Best Restaurant in Munster, Food and Wine Magazine Munster Chef of the Year, Hospitality Ireland Magazine, Best Restaurant in Ireland. Restaurant Association of Ireland Best Chef Munster, Restaurant Association of Ireland Best Restaurant Munster and most recently Restaurant Association Ireland Cookery School of the Year for 2010 and 2011.
The Tannery Townhouse opened in 2005 and 2008 saw the latest development for Paul Flynn with the opening of The Tannery Cookery School and Garden.
Pauls first TV series – 8 part - “Paul Flynn’s Irish Food Adventures" airs on RTE this summer
