Richard Corrigan has cooked all his life. He’s opened numerous restaurants, gained a Michelin star, cooked for the Queen, appeared on television on countless occasions and recently toured America hosting Chef Race; USA vs UK.
His passion for seasonal food is matched only by his enthusiasm for ingredients sourced in Britain and Ireland; butter and bacon, cheese and charcuterie, sausages and salmon.
Richard’s approach is defined by his belief in good hospitality coupled with excellent food. Food that is sourced as locally as possible and from individuals rather than large companies.
Richard’s culinary career, in brief, spans several years in the Netherlands. He was then head chef of Mulligan’s in Mayfair in London. His first Michelin star was awarded to him when he was head chef of Stephen Bull in Fulham in 1994, also in London.
Richard went on to open Lindsay House in Soho, London, and won a Michelin star there in 1997. He then bought and refurbished Bentley’s in 2005. He went on to open Corrigan’s Mayfair in 2008. Corrigan’s Mayfair has been awarded London Restaurant of the Year by the Evening Standard and had three AA Rosettes within the first three months. It was also awarded ‘AA London Restaurant of the Year’, and gained one of the highest new entries in the National Restaurant Awards at number five.
Richard’s media career is wide and varied. He was crowned winner of the Great British menu no less than three times. Richard also won the recent Great British Waste Menu special, airing to over 7 million on BBC 1 prime time and which culminated in a dinner at the House of Lords.
Alongside appearances on BBC2′s Great British Food Revival (BBC 2), Full on Food, Saturday Kitchen (BBC 1), Market Kitchen (UKTV), Something for the Weekend (BBC 2) and The Wright Stuff (Channel 5), Richard has also hosted the Irish primetime television series, Corrigan Knows Food, one of Ireland’s most popular TV shows.
Richard is the author of The Clatter of Forks and Spoons, a personal history of growing up in Ireland and recipes inspired by his rural upbringing