The food ethos at Faithlegg is very simple — it’s all about respect. Faithlegg has a unique collection of restaurants, each one with a different food offering but all with a sense of old world charm that is fresh and polished. By respecting the heritage of the building and its story and setting, Faithlegg stays contemporary with a timeless quality.
Executive Chef Jenny Flynn glows when she speaks about her suppliers — the farmers, growers, fishermen and bakers who she respects so much, and who take such time and care in doing what they do so well. It is her mission to share that passion with her teams and the guests at Faithlegg, so the cycle of respect continues. Her delicious menus showcase all that is best and finest from many named local and artisan producers from Waterford, from her home county of Wexford, the whole of the South East and the island of Ireland.
“I’m all about supporting local food,” says Jenny Flynn, “not just because it’s local, but because it’s excellent. We source and buy our seasonal ingredients and look to maximise their potential, treating them with the respect, attention and care they deserve, developing the dishes served daily to our guests inspired me to expand our produce into retail, so our guests can now bring a taste of Faithlegg home to their table. I believe in food and the joy it brings to everyone, in good times and in bad, it helps us celebrate and binds us together, and at Faithlegg we love what we do. We hope our guests think that love shows”.
Comeragh Mountin Lamb, roasted carrots with spinich beetroot and mint relish and Waterford whisky Jus as demonstrated by Executive Chef Jenny Flynn at Waterford Harvest Festival 2022