Paul Flynn – The chef at the Tannery makes a brilliantly simple chowder at home and explains how he went from fine dining in London to cooking good, unfussy food in the Irish countryside
Bacon & Butter Bean Chowder – “This is a very simple recipe and you can add extra things to it if you want: plaice or mussels would work very nicely. The most important thing is to
Paul Flynn’s South of Ireland Address Book – The chef at the Tannery recommends a great Cork institution, a Japanese restaurant where he lets the kitchen decide his order and a new fish shop he’s very excited about
Inside Paul Flynn’s Kitchen – The renowned Irish chef picks out a gorgeous Wicklow cider, the one useful gadget in his kitchen and some books by “the greatest cook in the world”