Paul Flynn’s return to his (and mine) native Dungarvan put a bright pin firmly on the map of Gourmet Ireland when he opened The Tannery 13 years ago, and subsequently the Tannery Cookery School & Townhouse. Award winning (it recently won Best Cookery School in Ireland at the RAI Restaurant Awards) it is a lovely space offering lessons that are casual, relaxed, informative and fun.
We pitched up for a lunchtime demonstration and Paul led us through a lovely 3 course lunch, which we subsequently ate with wine. Paul’s style of cooking is charming and accessible, offering tips that even experienced cooks can benefit hugely from. He champions flavour, and has slimmed down his cooking style from his days as head chef at 3 michelin starred Chez Nico in London. Basically, you can do it too.
He draws influence from his surroundings and sources as much as he can locally. Not always possible, he cites the difficulties in sourcing local seafood despite being next to the sea, he uses them where he can.
We started with a decadent mushroom starter. Brioche with mushroom purée, with a roast mushroom (roasted with butter and herbs) on top, dribbled with beurre blanc. Swoon – utterly delicious.
Paul’s version of bouillabaisse followed. Lovely it was too, light, fragrant and delicate, it was perfect for lunch. A very accessible recipe too – I didn’t have to gouge out fish eyes this time. Shiver.
Dessert was gorgeous nectarines roasted with spiced butter on baked oat cakes. Really very good. The oats were of course from Waterford – Flahavan’s best and my favourite.
We ate at a large dining table in a gorgeous bright room with lots of quirky detail and a beautiful vintage hosting trolley. Paul himself dished up the meal, the wine was plentiful, and we all bounded on happily after.
I am always impressed by the pricing at the Tannery. The lunchtime classes are ridiculously well priced at €45 with all day demos at €150 per person. I also really fancy The Tannery House Party, a night at The Tannery Townhouse (which is gorgeous) and a dinner party cooked by Paul for €100 per person sharing. I mean, why wouldn’t you? I have plans to on a trip home soon.
Not enough detail? Don’t worry – I’ll be back with the recipes soon. That is if you want them? I am very sure you do :)
Previous post on The Tannery: Hidden Ireland: The Tannery, Dungarvan
Tannery Cookery School: http://www.tannery.ie/cookery-school.html
Latest posts by Niamh (see all)
- Tomato and Paprika Braised Sausages with Charred Lettuce - July 23, 2017
- Lemon and Coconut Tadka Dal - July 21, 2017
- The Grand Journey from Bombay Sapphire (In Partnership with Bombay Sapphire) - July 20, 2017