We love attending the West Waterford Festival of Food. And for quite a few years we have been able to attend the guest chef night at The Tannery. This year, as Nigel was away with work we did not get to this which was awfully disappointing, but it did mean we got to go to the night featuring the Tasting Menu with Paul Flynn on the Saturday night.
We were joined by Nigel’s brother and his lovely wife, Pam, who are both really into food too, so it made for a wonderful evening of chat and food. The atmosphere upstairs in the Tannery lends itself to social interaction, the light and décor reflects the bubbly personalities of the staff and the owners.
Our first course of salami and house pickle started the show off with a taste bud bang. Perfectly sliced and balanced, the pickle brought a sharpness that was both intense but not overpowering of the salami.
This was followed by Knockalara sheeps cheese, chicken wing and beetroot. I passed on the walnuts, as I am not a fan. This was just gorgeous. The cheese was lovely and soft, and the chicken wing sweet and balanced with the beetroot.
Knockalara Sheeps Cheese , chicken wing and beetroot
Meanwhile of course, Nigel had persuaded his brother to partake in the local brew, while Pam and myself had the most beautiful white wine, the name of which I did not record, to my distress.
Kevin trying the Copper Coast Ale from the Dungarvan Brewing Company
There was a perfect length of time between courses, not too long that we were wondering when it would arrive, and not too short that we felt we were being rushed.
I am a big fan of pasta, especially ravioli, the the Ham Hock and Rabbit Ravioli did not disappoint. The Garlic broth was so delicate, the texture of the turnip adding to the rounded flavours.
Ravioli of Ham Hock and Rabbit
Next up was the fish course,
I had never had monkfish chop before, and for me it was more cooked than I would normally have had monkfish, but the bisque was such an amazing flavour that it married very well with the chop.
The short Rib of beef was so soft and flavourful that it made me want much more. Although my eyes would definitely have been bigger than my tummy, and my lucky husband receive d a little extra from my plate. Our eldest always says that Paul Flynn makes the best mashed potato on the planet, and I cannot disagree. The parsley was also an addition to the flavour that completed the taste.
Short rib of Beef
For dessert, my favourite course as you know, was a blood orange pannacotta with rhubarb, rose and pistachio. The textures in this dish were what set it apart.
Blood Orange Pannacotta
A lovely addition to the tasting menu was the Waterford Cheese plate, I would have loved to take a party bag of these cheeses and biscuits home, the Waterford Brie was especially worthy of a mention. Unfortunately we dived into this course and the result is no picture. I do hope that Paul puts the cracker recipes into a future book.
Petit Fours with tea and coffee finished the meal. We fought over the salted ones. Fought too hard actually, Nigel had to get another few to keep the piece.
Máire and Paul Flynn always entertain and introduce us to flavours that are bold and unique. We loved our experience and were only sorry that we had not been there the night before also. Next year, next year…..