Wednesday 17^sth & Thursday 18^th November 2021

Richard Corrigan, the most established and well-known Irish chef we have in the country.

He has opened numerous restaurants, gained Michelin stars, he is the author of two recipe books, cooked for the Queen and Barack Obama, and regularly makes appearances on radio and television; notably winning Great British Menu three times, and also being a regular judge on the popular BBC series. Richard runs Bentley's Oyster Bar & Grill off Piccadilly, Corrigan's Mayfair, Daffodil Mulligan as well as Virginia Park Lodge in Co. Cavan, Ireland.

A farmer's son, Richard began his teenage career in the kitchens and has cooked all his life. He is a vehement supporter of British and Irish produce and small independent suppliers. Richard's chefs only use wild game, wild sustainable fish, and produce such as butter, cheese and charcuterie are primarily sourced from family-run, independent businesses in Britain and Ireland. Bread is made in the restaurant's bakeries (also available at Fortnum & Mason's), and salmon is smoked on Bentley's Oyster Bar & Grill rooftop. In short, everything, where possible, is made from scratch in-house.

Richard is well known for his generous hospitality and celebrating seasonal events such as St Patrick's Day, Game Season and The Return of the Oyster Natives in September. Since Virginia Park Lodge's acquisition in 2014, Richard has devoted much of his time to restoring the estate back to its former glory, growing seasonal produce for his restaurants and making the 100-acre property as self-sufficient as possible. Almost everything is recycled on site including the food and even the glass.

See below for more information on:

Bentley's Oyster Bar and Grill - Piccadilly - Over 100 years old….

In 2005 Richard bought and refurbished the historical Bentley's, established in 1916, and celebrated its centenary in 2016. One of London's most famous oyster bar and seafood restaurants, legendary clients included Charlie Chaplin and Oscar Wilde. Expect to find on the menu Corrigan's signature dishes such as fish pie, dressed crab, linguine vongole and a rich variety of wild native oysters sourced from England, Wales, Scotland and Ireland. During peak season, Bentley's famous Oyster Boys shuck up to 1000 oysters daily. Hands-on experience can be enjoyed with monthly seafood cookery and oyster masterclasses.

Corrigan's Mayfair & Dickie's Bar – In 2008 Richard opened Corrigan's Mayfair, situated just off Park Lane. The restaurant and bar also encompass three private dining rooms, including a Chef's Table. Within three months the restaurant was awarded London Restaurant of the Year by the Evening Standard and three AA Rosettes. Later that year the restaurant won ‘AA London Restaurant of the Year' and gained one of the highest new entries in the National Restaurant Awards at number five. Corrigan's Mayfair ‘Game Pie' won the 2015 Tatler Award's Best Dish Award, and in Dec 2015 was awarded the Hot Dinners ‘Best Fine Dining Experience'. Varied cookery classes take place once a month and include Glorious Grouse, BBQ Classics and Best of Butchery. In 2017 Richard launched Dickie's Bar at Corrigan's Mayfair, a collaborative project with renowned mixologist Gregory Buda from the World's Best Bar (2016) The Dead Rabbit in New York. Corrigan's Mayfair redefines the concept of quintessential British and Irish cuisine, fusing seasonal produce with Richard's unmistakable flair. The menus are inspired by Richard's humble, rural upbringing, combining 21st century luxury and style with down-to-earth, home-inspired cooking.

Virginia Park Lodge

In 2014 Richard acquired Virginia Park Lodge, an 18th century 100-acre country estate in Co. Cavan, Ireland. Originally owned by The Marquis, Lord Headfort, and where Richard married his wife Maria 27 years ago, Corrigan's plan is to return Virginia Park Lodge to its former glory, creating an idyllic home from home experience for weddings, rural pursuits for corporate groups, and a cookery school in the near future. Accommodation within the house includes 21 bedrooms, as well as 15 apartments within the grounds. Over 10 acres are devoted to orchards and a Victorian walled kitchen garden producing fruit, vegetables and herbs for Richard's guests at Virginia Park Lodge, Bentley's and Corrigan's Mayfair. All food waste is recycled within the estate. Outdoor pursuits in the grounds include boating and fishing on the five-mile Lough Ramor Lake. Richard also runs popular monthly Sunday lunches for locals such as Afternoon Tea, Lobster Lunch, Beef & Oyster Club and a Taste of Game.

Daffodil Mulligan

In November 2019, Corrigan opened his third London restaurant, Daffodil Mulligan in Old Street, alongside John Nugent (Green & Fortune) and Tony Gibney (Gibney's of Malahide). The Irish trio, who have over a century of hospitality experience combined, acquired the site previously known as Nuala in July 2019. The 50-cover restaurant includes an oyster bar seating six guests and a basement saloon bar. The frequently changing menu, designed by Corrigan and Head Chef, Simon Merrick, features produce from Virginia Park Lodge, and is split into 4 sections; Small, Wood Oven & Grill, Sides and Sweet. The artwork was curated by Luke Dodd who carefully chose pieces to reflect Daffodil Mulligan's edgy and rebellious personality. Portraits of well-known Irish icons can be seen throughout including Sinead O'Connor, Francis Bacon and Countess Markievicz – the first female cabinet minister in Europe. Named after the daughter of Biddy Mulligan - a legendary Dublin street seller.

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