Paul Flynn, Chef and owner of The Tannery Restaurant, Townhouse and Cookery School, Dungarvan, Co. Waterford 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 has written four cookery books, An Irish Adventure with Food, ‘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. In the last few years, Paul has also written a book in collaboration with Lidl Ireland and is currently writing his 5th book, due to release in Autumn 2023.
Paul was the Irish Times Food columnist from 2019 to 2023.
In 1997 Paul opened The Tannery Restaurant in his home town of Dungarvan. The Tannery Townhouse followed and The Tannery Cookery School opened in 2008, the third part of his highly successful operation.
Now in its 26th year, The Tannery goes from strength to strength and Paul is synonymous with the evolvement of the Irish food culture and also his home county Waterford.
He is an avid traveller, festival goer and campervan enthusiast and lives in Dungarvan with his wife Máire (also involved in the business) and two teenage daughters Ruth and Anna.
