The Tannery has become one of the southeast’s destination restaurants since chef Paul Flynn opened it more than 20 years ago in the coastal town of Dungarvan, County Waterford. Flynn serves fresh, local produce with a twist, such as Helvick crab crème brûlée with Harty oyster or confit purple potato with Coolea cheese for starters; mains might include hot smoked salmon with turnips and creamed kale or cured venison haunch with roasted fig and Morteau sausage. Around the corner from the restaurant is the cozy Tannery Townouse, should you wish to stay over, and a cookery school, if the food inspires you to hone your kitchen skills.
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The Tannery
The Tannery has become one of the southeast’s destination restaurants since chef Paul Flynn opened it more than 20 years ago in the coastal town of Dungarvan, County Waterford. Flynn serves fresh, local produce with a twist, such as Helvick crab crème brûlée with Harty oyster or confit purple potato with Coolea cheese for starters; mains might include hot smoked salmon with turnips and creamed kale or cured venison haunch with roasted fig and Morteau sausage. Around the corner from the restaurant is the cozy Tannery Townouse, should you wish to stay over, and a cookery school, if the food inspires you to hone your kitchen skills.
Tannery Restaurant
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