Richard’s philosophy on food and cooking is best summed up by the title of his first cookbook, ‘From the Waters and the Wilds’, the title of which is inspired by a WB Yeats poem. Almost certainly the most celebrated of Irish chefs, Richard Corrigan remains true to his roots in the rugged countryside of County Meath.

The Clatter Of Forks and Spoons

New!! Out November 2008

The hallmark of Richard Corrigan’s food, as served in his brilliant Soho restaurant Lindsay House and more recently at the fish restaurant Bentley’s, is the way he takes traditional British and Irish ingredients and techniques and reinvents them in often surprising and always delicious ways. Michel Roux once remarked that he would eat an old boot if it had been cooked by Corrigan. The Clatter of Forks and Spoons combines recipes carefully adapted for the home kitchen with memories of his progress from rural Ireland to the world’s top restaurant kitchens