Slow Food Week at Corrigan's Mayfair

Chef Alliance Spokesperson and avid supporter of the Slow Food movement, Richard Corrigan and his team are staging a Slow Food takeover at his Mayfair restaurant to celebrate this year’s Slow Food Week. Taking place from 1st-9th June, Corrigan’s Mayfair will launch the week with a five-course dinner on 2nd June, a cookery class and specially created ‘forgotten foods’ dishes appearing on every menu.
On Saturday 1st June, the restaurant will host a cookery class with Chris McGowan, head chef at Corrigan’s Mayfair, dedicated to Slow Food. The class will showcase ‘forgotten foods’ and explain how best to support the movement.

Throughout the morning, guests will learn how to prepare and cook Formby asparagus, Windermere char with Jersey Royals and Beremeal cookie ice cream. The class will then be followed by a lunch in The Kitchen Library where participants can choose to be joined by a guest and enjoy the fruits of their labour.

On 2nd June, Richard and Chris Mc Gowan will join forces with four Michelin starred chefs to officially launch the week with a five-course tasting menu. Colin McGurran from Winteringham Fields in North Lincolnshire, Brian Webb from Tyddyn Llan in Wales, Danesfield House’s Adam Simmonds and James Sommerin formerly of The Crown at Whitebrook, will each cook a course for the one–off event from a menu designed by Richard himself. Tickets will be priced at £75 per person and the evening will also host a charity auction to raise funds for the cause.
Throughout the week, the market lunch menu will be dedicated to ‘forgotten foods’, with daily changing dishes. The menu will be priced at £25 for two courses or £29 for three with an option to add selected wines. ‘Forgotten foods’will also appear on the à la carte menus with dishes including Salad of Pembrokeshire beetroot, Ravioli of Cornish crab, fennel and coriander and English asparagus and lavender vinaigrette.

Slow Food is a non-profit organisation helping people think differently about food and reconnecting them with where it comes from, so they can better understand the implications of the choices they make when deciding what to put on their plates. Slow Food UK Week provides a forum for reinforcing the movement’s work with local artisan producers and suppliers to preserve special British flavours.
Slow Food is something very close to Richard’s heart and he is a staunch supporter of the movement, “I grew up on a farm in Ireland and to this day I'm passionate about supporting local farmers and suppliers; I champion the Slow Food because they too hold the same beliefs and values as I do. Being involved in Slow Food Week is imperative- it helps to bring awareness to the project and at the same time educates others about food, where it comes from and how it’s produced.”

Corrigan’s Mayfair launched in November 2008, winning numerous awards within months of opening its doors. Synonymous with wild and foraged food from Britain and Ireland, the restaurant places a strong emphasis on well sourced quality ingredients, together with attentive, polished yet above all welcoming service, which combine to provide a unique British-Irish dining experience.