Tannery Restaurant (The)

Restaurant

Does this restaurant need any gushing review? Does its chef need any glowing introduction? If you haven’t heard of him or his fine eating establishment in pretty Dungarvan, we an only assume you’ve been living on the moon for the last few years! But seriously though, Paul Flynn’s reputation really does precede him. And we think if you don’t know about his culinary offerings, served up in this uber-stylish restaurant, you really should. And now!

Paul is regarded as one of the foremost Irish chefs, cooking exciting and modern Irish food in both his restauant and now in the long awaited Tannery Cookery School which reflects his cooking ethos with cookery courses for everyone from the amateur home cook to the more adventurous cook and even those who might want to cook for a living.

Paul and Máire Flynn set up The Tannery in 1997, taking a high end food experience to a small Waterford town. Were they crazy to try? Some thought so. Did they succeed? You betcha! But it wasn’t always plain sailing.

These days though, they are the talk of the town in Dungarvan, and much further afield too. You’d be hard pushed to find this sort of culinary standard in some of the most famous cities in the world. On top of this, Paul is not just a renowned working chef, but also a TV chef, food writer and author of two best selling award winning cookery books.

The Tannery is located on the site of an old leather factory and its interior décor reflects it. Copper, which was used in tanning machines, is on the walls of the entrance lobby. Comfy couches and tables are located in this area, where you can enjoy a drink if your table isn’t quite ready. The dining room is upstairs on a galleried level and enjoys a bright, spacious and airy aspect, incorporating the old stone building’s original iron beams in the high ceilings. Beech floors, white linen, and original artwork make this space glam without being pretentious. A separate, private dining room downstairs has a much more intimate feel and can seat up to thirty, perfect for group celebrations. 

That The Tannery is one of Ireland’s leading restaurants is unarguable. But perhaps more importantly, it’s a place to enjoy great modern Irish food cooked by a chef who cares. And we mean really ‘enjoy’. Everyone is made to feel comfortable and welcome by Máire and her team of staff.  Eating here is about being ‘part of the scene’ - not being ‘part of the scenery’. Máire knows the value of having a regular clientele, one she has built up over years of hard work and commitment to good service. She makes sure that value and her own passion for the job is passed to every one of her staff, and even new customers are treated exactly like old friends.

Paul’s menus reflect what is available locally, and usually, what is available on any given day. If there has been a wonderful catch of fish, you can be sure it will end up on the menu that night. Paul sources his beef from near by McGraths another wonderful Good Food Ireland member. When he gets his hands on super fresh seasonal ingredients, no matter in what small amount he finds them, he’ll be using them that very day.

On Friday to Sunday you can enjoy a good, value for money lunch, which could start with locally caught Crab Crostini, or a smooth pate of Chicken Liver with Bramley Apple Jelly. Follow with a lovely dish like the Steamed Organic Salmon with Pea and Marjoram Sauce. Desserts are created with seasonality in mind, and kept as simple as a fresh Raspberry Gratin or Summer Berry Trifle if the weather is good. Dinner is a feast and a half. We started with Ox Tongue served with home made relish - an old fashioned Irish dish not often seen on the menus of many restaurants of this class - and followed with a platter of fresh grilled fish, which incorporated a selection of different species perfectly cooked to pearly flakiness and served with a variety of vegetable accompaniments including a whole sprig of sweet and juicy cherry tomatoes roasted in olive oil still on the vine.

While we were eating, we spotted a tempting first course of Foie Gras Royale with delicate Melba Toasts zipping by, as did some serious mains like Aged Angus Rib Eye Steak with Pickled Mushroom and Bread Salad. Or try the Ravioli of Cashel Blue & walnuts,shallots, maple syrup, whatever you choose here, you’ll find local flavour reflected in every mouthful. A new experience at the Tannery is the Chef’s Table menu, designed for sharing with a group of friends and family. It’s an idea based on the way Paul and Máire like to entertain at home, with local and seasonal ingredients cooked in an informal way, and placed on big platters in the centre of the table for everyone to help themselves. You choose before hand from a selection of starters and mains and it turns the restaurant eating experience very much into one that reflects the way you can eat at home with friends, removing the formality and introducing a much more convivial, dinner party approach.

Experience classic private dining in old fashioned luxury with their Chef's Table Menu in the Tannery Cookery School dining room. Eat local Rib of Beef carved at the table from our trolley in the company of others to ensure a uniquely memorable occasion. This dinner party atmosphere is perfect for birthday or special occasion groups. Our next open Chef's Table Menu is taking place on Sat 6th March.

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Contact Details

To Contact a Member Directly, please click on the email or website below

10 Quay Street
Dungarvan
Co Waterford
+353 (0) 58 45420
Email: info@tannery.ie
Web: www.tannery.ie

 

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