Paul Flynn of The Tannery in Ireland tells us what works and what doesn’t in his restaurant

By BigHospitality Writer

- Last updated on GMT

Related tags: Restaurant, Soup

Crab Crème Brûlée ;The only thing that has been on the menu for the entire ten years we've been open is the Crab Crème Brulee. It's an adaptation of something I saw in a magazine ten years ago which called it ...

Crab Crème Brûlée "The only thing that has been on the menu for the entire ten years we've been open is the Crab Crème Brulee. It's an adaptation of something I saw in a magazine ten years ago which called it potted crab, and I just played around with it. It's eggs, crab, cream, pickled ginger and garlic. We serve it with some cucumber and Melba toast, so it's really light. It sets off a really good crab, it's just really delicious comfort food. It's the simplicity that appeals to people and we could never take it off the menu."

Lentil Soup "I like to try out a lot of crazy soups, but most of them never really make it on to the menu. The BBQ lentil soup was just vile, though. I must have been hungover when I thought it up or something. The execution was terrible, the taste was terrible, it was just bad. It was a basic lentil soup with duck stock and I figured hoisin sauce and duck would go well together, because they do – I guess I just got a little trigger-happy. I think it made it on to the menu for one lunch service, unfortunately. It's something my staff like to remind me of whenever they do something wrong."

tannery.ie

Related topics: People

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