Information Density: The Tannery – Signal Evidence & AI Readability

[H2] DUNGARVAN

[H6] THE TANNERY

[H2] Join us as we turn our final year of service into one long celebration.

This year at The Tannery, we’re celebrating three extraordinary decades of cooking, craic and hospitality in Dungarvan. 2026 will be the final year of the Tannery Restaurant, with our last service on 1 January 2027 – a decision we’re making with enormous pride in what we’ve built. From spring 2027, the Tannery will evolve into its next chapter as a seasonal Townhouse and Cookery School, welcoming guests and serving dinner to Townhouse residents while keeping the spirit of The Tannery very much alive.

[IMG: Image of the Tannery dining room]

[IMG: Seafood on a plate]

[H6] RESTAURANT

[H2] Fresh Waterford produce and a mouth watering focus on flavour

Since Paul and Máire Flynn opened The Tannery in 1997, it has become one of the most original and welcoming experiences in Irish food. What makes it special? There is Paul’s cooking, of course – his fresh Waterford produce, ever-changing menus and mouth-watering focus on flavour. There are cosy chats in the wine bar, warm and welcoming service from expert staff, a bright and buzzy atmosphere at the tables.There is our unique location in the seaside town of Dungarvan, a stone’s throw from the Copper Coast and Comeragh Mountains.Most of all, there is the Tannery’s knack for serving up that most important of ingredients: A Great Time.

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Early bird menu

Dinner menu

Sunday Lunch Menu

Chef's Table Menu

Wine & Drinks List

[H6] The Townhouse

[H1] The perfect place to hit your inner snooze button

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[H6] TANNERY COOKERY SCHOOL

[H2] Spend a day in our chic, naturally-lit kitchens

The Tannery Cookery School is a gorgeous space – a chic, naturally-lit series of rooms custom-designed by Paul and Máire to cater for up to 12 participants at practical classes, or 25 at cookery demos. Paul runs courses throughout the year, offering fun and informative days in the kitchen for anyone with a casual interest in cooking. Don’t worry about your culinary skills… small groups, hen parties, corporate off-site events, team build days and closet masterchefs are all welcome at an award-winning school renowned for Paul’s down-to-earth advice and encouragement.

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[IMG: A picture of Paul Flynn teaching at the Tannery Cookery school]

[H6] Musings

[H2] Occasional insights and musings from The Tannery

Once in a while, Paul and Máire have been known to share their thoughts on various topics.

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[H6] thetanneryrestaurant

[IMG: A picture of Paul Flynn teaching at the Tannery Cookery school]

[IMG: A view of the copper coast from the air]

[IMG: Máire and Paul Flynn standing in front of the tannery restaurant]

[H6] Our News
[H1] A message from us
As the Tannery enters its 30th year, Paul and Máire have announced that 2026 will be the final year of the Tannery Restaurant, with last service on 1 January 2027. This isn’t a goodbye, but a considered reshaping of what the Tannery means, as the Townhouse and Cookery School evolve into a new seasonal chapter from spring 2027.
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As we enter our 30th year at The Tannery, we’ve taken some time to reflect, and we’ve decided that 2026 will be the final year of The Tannery Restaurant. Our last service will be January 1st 2027.
If someone had told us in 1997 that our little restaurant in Dungarvan would still be going strong 30 years later, we would have signed up on the spot. We’ve had the run of our lives and have enormous pride in what we’ve built.
The Tannery isn’t disappearing though, it’s evolving. From spring 2027 we’ll continue with The Tannery Townhouse and Cookery School on a seasonal basis, welcoming guests and serving dinner to our Townhouse residents. Hospitality, flavour, generosity, and a little craic are still very much the plan.
What makes us proudest has never been awards or accolades, but our people. Our staff, many of whom have been with us for years. The families we’ve watched grow up through the restaurant. Our daughters who grew up in The Tannery. The friendships made across the dining room. The chefs we’ve cooked with, and the brilliant alumni who’ve passed through our kitchen. And the Dungarvan community that embraced us from day one.
There won’t be one farewell party. Instead, the next eleven months will be one long celebration. We’d love to see our regulars, old friends and new faces over the coming year so we can enjoy this final chapter properly together.
Thank you for 30 extraordinary years. We’re excited about what comes next, and we’re looking forward to celebrating the year ahead with everyone who’s been part of our story.
Paul & Máire
[H2] Related News

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[H2] Menus

[H2] Early Bird Menu
Wednesday – Thursday 5.30-9pmFriday – Saturday 5.30-6.30pm
[H6] 3 Courses €45
[H3] Starters
Soup of the dayHeirloom tomato, radish and Ardsallagh goat’s cheese salad, green olive dressingChicken and duck liver parfait, green apple jelly, toast
[H3] Mains
Slow cooked duck leg, black rice, Ardmore carrots, thyme saucePan fried pollock, fennel, tenderstem broccoli, herb beurre blancBeetroot orzotto, roasted red onion, bitter leaves, Pecorino cheese
[H3] Sides €6
Twice cooked chips, house seasoning, aioliArdmore carrots, herb butter, bacon crumbleComeragh Farm kale salad, parmesan dressing, croutons
[H3] Desserts
Chocolate truffle cake, cream, honeycombButtermilk and vanilla pannacotta, poached rhubarb, meringue10% service charge for parties of 6 or more

[H2] Dinner Menu
[H6] 3 Courses €70
[H3] Starters
Crab crème brûlée, pickled cucumber and Cornerstone toastBuffalo burrata, green asparagus, peas and beans, garlic crumbSilver Hill duck and pork sausage roll, mustard, pickles and apple saladAgnolotti of wild garlic, potato and Cáis na Tiré, sage and lemon butter
[H3] Mains
Cavatelli pasta, roasted fennel cream, sprouting broccoli, smoked Knockanore cheddarRoasted hake, sweetheart cabbage, celeriac puree, shellfish veloutéSeafood mixed grill, sea herbs, Pernod and orange beurre blanc (€6 supp)Andarl Farm pork belly and fillet, cauliflower, grilled scallion, sage sauceSlow cooked shoulder of spring lamb, peas, beans, pearl onions, gremolata
[H3] Sides €6
Twice cooked chips, house seasoning, aioliArdmore carrots, herb butter, bacon crumbleComeragh Farm kale salad, parmesan dressing, croutons
[H3] Desserts
Warm chocolate mousse, cherry jelly and ice cream, almond spongePedro Ximenez raisins, vanilla ice cream, crispy puff pastryChoux bun, pink rhubarb, rhubarb ice cream, custardIrish cheese, crackers and fruit chutney10% service charge for parties of 6 or more

[H2] Sunday Lunch Menu
[H3] 3 Course Set Menu €50
Organic parsnip, carrot and sage soupCrab créme brulee, pickled cucumber and Cornerstone toastChicken and duck liver parfait, apple jelly, toastClams and mussels, Nduja and cider butter, crispy breadFour Kellys of Galway oysters, Vietnamese dressingSmoked mackerel pate, pickled cucumber, toastCrispy Wicklow brie, hot honey, organic leavesTrofie pasta, broccoli, fennel, roasted garlic cream, parmesanPan fried hake, sweetheart cabbage, shellfish bisqueConfit duck leg, black rice, Ardmore carrots, thyme sauceSlow cooked beef and leek pie, roasted red onion, peppercorn sauceSeafood mixed grill, samphire, orange and Pernod beurre blanc (€8 supp)Tannery Sunday roast specialRoast pork loin, parsnips, apple and sage sauceAll main dishes are accompanied by potatoes and seasonal vegetablesTwice cooked chips, aioli €6.00Comeragh Farm salad, garlic crumbs, parmesan €6.00Chocolate pannacotta, berry compote, meringueAlmond sponge, pink rhubarb and custardPedro Ximenez raisins, crispy pastry, vanilla ice creamChocolate truffle cake, honeycomb, soft creamIrish cheese, crackers, chutney and grapes10% service charge for parties of 6 or more

[H2] Dinner Menu
At the Tannery, our aim is to make the eating experience as enjoyable as possible.  We want to create a dinner party atmosphere for groups in the cookery school.  We feel that the sense of conviviality is heightened when a spirit of sharing, generosity and abundance is brought to the dining table. The best ingredients simply cooked and served on large platters for everyone to help themselves.  As always, we choose the dishes to reflect the changing seasons.The host will choose the menu for the evening.  Menus are decided in advance, choose one of our starters and one of our main dish options to follow, then one of our seasonal desserts.  Cheese can also be an additional option with a small supplement. Less formal and more fun than conventional a la carte dining, the Chef’s Table is a new experience to be enjoyed in the Tannery.
[H3] Starters
Crab crème brulee, pickled cucumber, cornerstone toastBuratta with heritage beetroot and dukkahCreamed wild mushrooms on toasted brioche with parmesan
[H3] Mains
Confit porkBaked HakeRoast half chickenAll served with potatoes and seasonal vegetables
[H3] Vegetarian Option
Baked gnocchi with sweet potato, kale and Coolea cheese
[H3] Desserts
Chocolate mousse with soft cream and honeycombOrange and yogurt pannacottaCheese and chutney10% service charge for parties of 6 or more

[H2] Wine & Drinks List
[H3] White Wine
Senorio de Ayud, Chardonnay, Organic Spain   gls €9.00   500ml €29.00   btl €39.00Chateau des Eyssards, Sauvignon/Semillon, France   gls €9.50   500ml €29.50   btl €40.00Balestri Valda, Soave Classico, Italy   gls €9.70   500ml €30.50   btl €42.00Domaine de Felines Jourdan, Picpoul de Pinet, France   gls €10.00   500ml €31.00   btl €43.00La Sapata, Aligoté, Romania   €43.00Steininger, Gruner Valtliner, Kamptal, Austria   €45.00Rias Baixas, Albarino, Martin Codex, Spain   €45.00Paddy Borthwick, Sauvignon Blanc, New Zealand   €45.00Colutta, Pinot Grigo, Italy   €48.00I Love Mosel, Riesling, Germany   €50.00Sancerre, Matthias et Emile Robin, France   €65.00Vouvray, Cháteau de Montdomaine, Chenin, France   €70.00Chablis 1er Cru, Fourchaume, Burgundy, France   €85.00Alba, Cháteau Ollieux Romanis, Corbiéres, France   €90.00Olivier Leflaive Montagny 1er Cru   120.00J. J. Prum, Wehlener Sonnenuhr, Riesling, Germany  €150.00Domaine Justin Girardin, Burgundy, Meursault   €185.00Ouligny Montrachet 1er Cru La Garenne, Burgundy, France   €200.00
[H3] Rosé Wine
Pic St Loup, Mescladis, Organic, France   gls €9.00   500ml €29.00   btl €39.00
[H3] Red Wine
Senorio de Ayud, Garnacha/Syrah, Organic, Spain   gls €9.00   500ml €29.00   btl €39.00Alkoomi, Cab/Merlot, Western Australia   gls €9.50   500ml €29.50   btl €40.00Demelle Reserve Merlot, France   gls €9.70   500ml €30.50   btl €42.00Nicodemi Montepulciano, Italy   gls €10.00   500ml €31.00   btl €43.00Zouzou, Cótes du Rhóne, France   €45.00Quinta do Crasto, Douro, Portugal   €45.00Crios de Susana Balbo, Malbec, Mendoza, Argentina   €47.00Olivares Crianza, Monastrell, Spain   €49.00Paper Road, Pinot Noir, Wairarapa, New Zealand   €52.00Gigondas, Domaine La Roubine, France   €90.00Chateau la Baronne les Chemins, Corbieres, France   €65.00Vinasperi Rioja, Reserva, Spain, €65.00Givry 1er Cru, Domaine Mouton, France   €75.00Pauillac, Gaudin, France   €115.00Saint Emilion Grand Cru AOC, Chateau de la Commanderie, France   €140Chateau Labegorce AOC, Margaux, France   €170Domaine de Cambes, Cotes du Bourg, Bordeaux, France   €180Chateau Feytit Clinet, Pomerol AOC, France   €240
[H3] Champagne & Sparkling
Grower Charpentier   gls €19.50   half btl €50   btl €95Le Contesse Pinot Rosé   gls €12   btl €55Prosecco Drusian Valbobbiadene   gls €10.50   btl €50
[H3] Cocktails
Tannery Bellini   €15.00Bramble   €14.00Aperol Spritz   €15.00Stockholm 75 €15.00Cosmopolitan   €15.00Margarita   €15.00Paloma   €15.00Salted Caramel Martini   €16.00Negroni   €16.00Espresso Martini   €16.00

[H2] Online Reservations

Our online reservations is on a rolling 90 day timeframe. All early tables booked will be need for a later sitting.For groups of more than 6 or for dinner B&B stays in the Tannery Townhouse please contact us directly at bookings@tannery.ie. You can also phone us during office hours 058 45420.You are booking a table for the Restaurant and Restaurant menu.  We do not take reservations for the Wine Bar. The Wine Bar is walk-in only.You will receive a request for credit card details for reservations of four or more.  No charge will be made to your card upon booking but we require 48 hours notice for cancellations or amendments to reservations.In the event of a last minute cancellation or no show, a €15 per person fee will be charged to your card. Regrettably this has become necessary due to the volume of late cancellations we receive, often having held a table for months.Please make sure to ‘complete’ the booking and you will receive a confirmation email.  Thank you.

[H2] Gift Vouchers

[H2] Private Dining

[H2] Restaurant

[H2] Townhouse

[H6] Townhouse

[H2] Book a room

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The Tannery Townhouse has always been where a night at the restaurant can turn into a Dungarvan getaway – and that won’t change. While 2026 is the final year of The Tannery Restaurant, the Townhouse will continue as part of the next chapter of The Tannery, operating on a seasonal basis from spring 2027 onwards. Guests will still be able to enjoy our trademark warm welcome, simple chic rooms and dinner served for Townhouse residents.Set just around the corner from the restaurant, you’ll find chic décor imbued with The Tannery’s trademark attention to detail … louvred shutters for that lie-in before strolling over to the Tannery Restaurant for a freshly cooked breakfast.We are members of Ireland’s Blue Book and you may use your Blue Book vouchers with us.Please note our overnight packages including dinner are not available through third party websites such as Booking.com. Please book directly with us 058 45420 or bookings@tannery.ieKindly note that our cancellation policy is 48 hours whereby the rooms can be cancelled or amended up to 3pm 2 days prior to arrival. Any cancellations or amendments after that stage will incur a charge of the full accommodation rate. Check in is after 3pm on the date of arrival. Cancellation policies may vary for group bookings.

[IMG: A tastefully appointed room in the Tannery Townhouse]

[H3] Midweek 2026 Spring Special

Stay overnight in the Tannery Townhouse with dinner and full breakfast.From €160 (per person sharing)From €240 (single occupancy)Wednesday and ThursdaySubject to Availability

[H3] Two Night 2026 Midweek Spring Special

Wednesday & Thursday or Thursday & Friday.Stay two nights b&b with dinner on both evenings.From €300 per person sharingFrom €440 single occupancy*Subject to availability

[H2] Cookery School

[H2] Townhouse

[H2] Restaurant

[H6] Our News
[H1] Stick to the Seasons
It’s September and straight away I change my cooking. Yes there will be amazing tomatoes for another few weeks but aside from that I abandon all the Mediterranean influences of Summer.
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[IMG: A picture of Paul Flynn teaching in the tannery cookery school]
It’s September and straight away I change my cooking. Yes there will be amazing tomatoes for another few weeks but aside from that I abandon all the Mediterranean influences of Summer. I start to swap olive oil for butter and the occasional dollop of rapeseed oil.
I’m doing three mushroom dishes this week because it’s only now that I feel I can re-introduce them on the menu in the Tannery. I know it’s all a bit pedantic but it’s this kind of rigour of sticking to the seasons that still keeps me excited about food. I impose a sense of monastic abstinence in my refusal to use ingredients out of season. It’s as close to religion as I come. The appearance of a strawberry garnish beside a Christmas pudding can send me into paroxysms of apoplexy. I almost have to be tied down, foaming at the mouth with indignation. The anticipation of using an ingredient you haven’t cooked with for months is akin to looking forward to a chill in the air so you can put on your very favourite coat. That feeling is always worth the wait.
Mushrooms can be divisive though. There’s definitely a textural thing with some people, others can take them or leave them. The true mushroom lovers however are besotted with the myriad of varieties and idiosyncrasies of funghi. I’ve been on a few mushroom hunts but the tramping never seemed worth the meagre reward. I’m not a forager. I prefer the comfort and warmth of the kitchen but I do admire peoples passion for them, that and the fact they can kill you. They have my respect.
Of course you can buy packets of mixed cultivated mushrooms that are interesting for the curious. Old fashioned button mushrooms are so timid in flavour that I think they are hardly worthwhile. On an ordinary day I veer towards chestnut mushrooms or my very favourite, flat caps or field mushrooms. They never let me down. Full of earthy flavour and meaty texture, they give as much pleasure as the fanciest of mushrooms.
The bacon dish is deeply autumnal. One pot dishes are my happy place, the flavours marry as if they were destined to be together.
Mushrooms, cream, tarragon and crisp pastry. If this tart doesn’t make mushroom lovers happy, nothing will.
Field mushrooms are almost beefy in their richness. I’ve added mortadella for interest and a mild Cambozola for some creamy Italian flair.
Pot roast bacon with mushroom and thyme cream
Serves 6
Ingredients
1.2 kg joint of back bacon
350mls chicken stock
1 stick of cinnamon
Sprig of thyme
2 bay leaves
1 tin butterbeans, rinsed
1 punnet (250g) Chestnut mushrooms, halved
250ml cream
1 small apple peeled and diced
1 tbs Dijon mustard
2 tbs golden brown sugar
A good handful of Baby spinach (80g)
Salt and black pepper
Method
Set the oven to 165 degrees
Place the bacon into a casserole and add the chicken stock, cinnamon, thyme and bayleaves.
Cover and cook for 1 hour 45 minutes.
Remove from the oven, turn the heat up to 185 degrees then add the butterbeans, mushrooms, cream and apple around the side then turn together so everything is coated in creamy juices.
Brush the top of the bacon with the Dijon mustard and coat evenly with the sugar. Put back in the oven uncovered for 20 minutes until glazed.
To serve, remove the bacon from the pot and allow to rest under foil for 10 minutes or so.
Add the spinach to the pot and wilt a little in the sauce. Once seasoned it’s ready to serve with the carved bacon.
Mushroom, béarnaise tart
Serves 4
Ingredients
1 tbs rapeseed oil
1 large shallot, peeled and chopped
2 cloves of garlic, peeled and chopped
300g mixed mushrooms, trimmed and sliced
1 tbs sherry vinegar or red wine vinegar
150mls cream
A few sprigs of Tarragon, chopped
1 egg yolk
Salt and black pepper
1 roll of shortcrust pastry
1 egg beaten with a little milk
Method
Set the oven to 185 degrees
Add the rapeseed oil, shallot and garlic into a frying pan and cook over a gentle heat for a couple of minutes without colour. Then add the mushrooms and the vinegar then turn up the heat a little. Cook for two minutes or so until the mushrooms start to soften then add the cream.
Let the cream bubble and reduce until it forms a thick sauce around the mushrooms then remove from the heat, allow to cool a then add the tarragon, egg yolk, salt and pepper.
Unfurl the pastry, keep the parchment and put it on a baking tray then lay the pastry on top. 5 Brush lightly with eggwash then spread the mushroom mixture over the pastry leaving a 3cm rim all around.
Fold the edge in on itself to form a crust then brush with eggwash.
Bake in the oven for 25 minutes until golden. Eat warm with a green salad.
First Published Irish Times 3 September 2022Butter Boy 2023
[H2] Related News

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[IMG: A picture of Paul Flynn teaching in the tannery cookery school]

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[H2] Restaurant

[H6] Restaurant

[H2] The Tannery, 30 Years

Since 1997, The Tannery Restaurant has been at the heart of Dungarvan’s food story, a place for fresh Waterford produce, deeply flavour‑driven cooking and the kind of hospitality that turns meals into memories. As we enter our 30th year, 2026 will also be our final year of restaurant service, with a last service on 1 January 2027. This final season is our chance to celebrate properly – a rolling toast to three decades of cooking, our brilliant staff and the loyal guests who have become part of our story.We’d love to welcome regulars, old friends and first‑time visitors to join us during this last chapter of The Tannery Restaurant.

Book a table

Early bird menu

Dinner menu

Sunday Lunch Menu

Chef's Table Menu

Wine & Drinks List

[IMG: Food artfully arranged on a plate]

[H2] Online Reservations

Our online reservations is on a rolling 90 day timeframe. All early tables booked will be need for a later sitting.For groups of more than 6 or for dinner B&B stays in the Tannery Townhouse please contact us directly at bookings@tannery.ie. You can also phone us during office hours 058 45420.You are booking a table for the Restaurant and Restaurant menu.  We do not take reservations for the Wine Bar. The Wine Bar is walk-in only.You will receive a request for credit card details. No charge will be made to your card upon booking but we require 48 hours notice for cancellations or amendments to reservations.In the event of a cancellation within this period or a no show, a €30 per person fee will be charged to your card. Regrettably this has become necessary due to the volume of late cancellations we receive, often having held a table for a long period.  Please think twice before casually cancelling bookings.  These are very difficult for our business.Please make sure to ‘complete’ the booking and you will receive a confirmation email.  Thank you.

[H2] Cookery School

[H2] Townhouse

[H2] Restaurant