So Friday night dinner service has ended (Just as Salt's dinner service is about to start kicking in) and this puts a close on day 3 at The Tannery. I have to say, after 3 days of working here and working with Paul and these guys in the kitchen...I am really impressed with the professionalism and integrity they all have and how they have all really taken me in...Chef Paul Flynn is just a perfectionist, and has and is still turning Irish Modern Cuisine on its head....he is not re-inventing anything, he is just doing everything perfect, and he will work on flavors endlessly to get the result he is looking for.....really truly impressive. Thats really all I have today, it was a long day, and its all leading up to tomorrow. The restaurant will be closed to the public for a special "Snout to Tail" dinner by Chef Fergus Henderson from London...Hence the cleaning and roasting of pigs heads......and these are just a bunch of photos taken throughout the day here......and dinner? Well dinner cosisted of two items off the starter menu....An Osso Bucco Ravioli and then a warm pork cheek salad with beets and goat cheese with a steaming Popover......now its just time to drag my bones home and get to sleep....tomorrow should prove to be a fun, yet long day..... 
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