Paul Flynn

Paul Flynn, chef and owner of The Tannery Restaurant, Dungarvan, Co. Waterford is renowned for cooking modern Irish food.  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 two cookery books, An Irish Adventure with Food  and Second Helpings which contains a selection of spectacular recipes using seasonal food.  

Paul’s cooking career started out in London with Nico Ladenis working in all of his restaurants, becoming head chef at 23 at Chez Nico in Great Portland Street.  He went on to take charge at Nico at Ninety in the Grosvenor House hotel, current site of Corrigans Mayfair. 

Pork chops with creamy bacon and cabbage

Pork chops with creamy bacon and cabbage

This may sound like a porky overload but sometimes you just have to say...well why not! The secret here is to not overcook the cabbage, leave it with a slight crunch and it will make all the difference, along with the apple, cream and mustard, this a succulent Pork sensation!

Platter of party food

Platter of party food

Chef Paul Flynn has teamed up with Lidl to create the perfect platter of party food for the festive season.