Marking two decades of the Tannery with some festive recipes
ROUNDING the corner to the entrance to the Tannery, the restaurant that put Dungarvan on the food map, there’s Paul Flynn, marching across the footpath. Wearing his chef’s whites, this looks like a man with purpose, someone who means business.
Errand complete, he meets me at the front door. A firm handshake — and then he breaks into a smile.
