Like many creative artists, Paul Flynn is enjoying a fulsome and rewarding mid- to late-period in his career. A guy who has been working in top-notch kitchens since he was seventeen years old is, today, a statesman of the Irish kitchen who oversees a brilliant restaurant, a cookery school, a townhouse, a food festival, along with a media career that sees him appearing on the telly in various formats. Everything he does is based on the simplest premise: Mr Flynn’s food is pure darlin’ to eat: the signature Helvick crab brulée; beef rib with Coolea cauliflower cheese; charred hake with cider broth; Comeragh lamb with parsnip and ginger purée; plum and salted caramel Napoleon. You can eat simply at the bar, or have a Saturday night blow-out upstairs and make a night of it in the rooms of the Townhouse.
In an Irish culinary Hall Of Fame Paul and Máire Flynn would be amongst the very first inductees.
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