The Tannery, Dungarvan, Co Waterford
Chef/Proprietor: Paul Flynn Dish: Fruits de Mer
Sited in a former tannery a couple of hundred yards from the quays in the lovely fishing port of Dungarvan, The Tannery pulls off the rather difficult trick of making an innately stylish and immaculately appointed fine dining venue a most relaxed and fun place to dine. 20 years old on July 1, Flynn’s commitment to local seafood, most especially during the summer months remains as strong as ever. “From April on I’m thinking about the summer menu,” says Flynn, “fish is something people ex- pect it because we are by the sea and I want to give it to them. A platter of fruit de mer is the essence of being by the sea, seafood served with utmost simplicity, yet it is one of the ultimate theatrical dishes in any restaurant, there’s a real sense of ‘theatre on a plate’.” The Tannery’s Fruits de Mer consists of Harty’s local oysters, local prawns, crab claws and lobster, served with tarragon aioli, lobster Marie Rose sauce, Asian dressing, and a classic mignonette. dressing for the oysters. “We put it on for the first time last weekend,” says Flynn, “and sold three in the first hour— which makes me very happy!”
Paul Flynn, the highly respected chef at The Tannery restaurant.