The All In One Ultimate Restaurant List Interview: Richard Corrigan

London’s Top 100 Restaurants 2013

Richard Corrigan opened Corrigan’s Mayfair in 2008, a more formal, elegant restaurant compared to the buzzy Bentley’s Oyster Bar & Grill, which he launched in 2005. At Corrigan’s the focus is on meat, often with several different kinds of animal and offal presented on one plate.

Corrigan is also a founding member of the UK’s Slow Food movement, a non-profit organisation that raises awareness of where and how food is produced. In the coming year Corrigan is positive the industry will start to take note of where they are sourcing their produce. “Hopefully there will be a move towards simplicity and a serious consideration for our suppliers, farmers and the like. And not just restaurants but food retailers and supermarkets.”

Corrigan was brought up on a farm in Ireland, an upbringing which has influenced much of his career. He worked as head chef at Mulligan’s of Mayfair, Fulham Road and Lindsay House, winning a Michelin star at the latter two. The most valuable experience he’s had a chef, he says, has been generosity. “I’ve been very lucky to give back as much as I have received. To be able to help others is one of the greatest acts, everyone should experience it.”

In his spare time he prefers cooking simple food that’s easy to throw together. “Time at home is limited so I don’t spend it behind a hot stove. A favourite is the humble roast dinner, rib of beef with all the trimmings, a big family get together and conversations late into the evening over red wine.”

This article is connected to Corrigan's Mayfair
Published Jul 9, 2013