The Tannery Review
Clearly, the mountain air in Knockmealdown works wonders for the creativity and vision of chef–culinary wizard Paul Flynn; it also whets quite an appetite in the flocks of Dubliners who besiege what is commonly regarded as one of Ireland's leading restaurants every weekend. The menu is rustic but whimsical and always seasonal. Check out the corned beef, potato, and onion fritters with horseradish dressing, or, if that doesn't tickle your taste buds, opt for the quail and foie gras pie, with cabbage and quince jelly. Fanatical foodies who want to stay as close to the culinary action as possible can now overnight in the adjoining guesthouse and attend the regular cooking-school classes.