Paul Flynn is no spring chicken these days, but he still cooks like some kid who is just out of the blocks, fired up by the challenge, and basking in the delight of making a dish as good as it can be. Paul has always understood how people love food that is crunchy-creamy-garlicky-savoury-sweet – his signature dish has always been crab crème brulee with Asian pickled cucumber and toast – and Tannery food delivers these flavour bombs in spades, making for joyful eating: smoked chicken and tarragon agnolotti; charred cod with braised Jerusalem artichoke, leek and brown shrimp; smoked haddock croquette with spiced coddled egg; warm chocolate mousse with fudge and pecan ice cream. The joy of the food is matched by the joy of the folk eating it, which means every night in The Tannery is special.
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