Chef and owner of The Tannery Restaurant, Townhouse and Cookery School, Dungarvan, Co. Waterford, Paul Flynn is renowned for cooking modern Irish food.
He started his cooking career with Nico Ladenis in London in the late 80s and returned to Ireland in 1993. 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 three cookery books, An Irish Adventure with Food (Food and Wine cookbook of the year 2005) and ‘Second Helpings’ which contains a selection of spectacular recipes using seasonal food. His third book, Surf and Turf is co-written with Martin Shanahan was released in 2012.Most recently Paul has written a book in collaboration with Lidl Ireland.
In 1997 Paul opened The Tannery Restaurant in his home town of Dungarvan and and 2005 the Tannery Townhouse followed. In 2008 The Tannery Cookery School became the third part of the operation and the Townhouse extended to 14 rooms. Paul lives in Dungarvan, Co Waterford with his wife Máire, also involved in the business and two daughters.
We have been honoured to host some of the following guest chefs at Ballymaloe Cookery School over the years.
