Hints and tips:
...With all eyes on the window, you may not initially notice the long, open kitchen behind you or the solid and reassuring presence of Richard Corrigan, the chef who has just taken the place over....
...In the afternoon, Odey tended to disappear for a lengthy lunch at one of his favourite Mayfair haunts: Scott’s, Corrigan’s or Le Gavroche....
...Corrigan of Corrigan’s Bar and Restaurant and Bentley’s Oyster Bar & Grill....
...But a revamp of the gallery has put Irish chef Richard Corrigan at the helm and, honestly, it might be the smartest thing they’ve ever done....
...Kent-based company Harrison Ovens, whose charcoal cookers have been used in restaurant kitchens run by chefs such as Yotam Ottolenghi and Richard Corrigan, reports that 60 per cent of this year’s orders...
...Booking Office 1869, St Pancras Renaissance Hotel London, Euston Rd, London NW1; booking-office.co.uk Bentley’s Oyster Bar & Grill terrace Richard Corrigan’s popular seafood and champagne go-to is serving...
...He would go for lunch in the creme de la creme of Mayfair's restaurants - Scott's, the Gavroche, the Connaught Hotel, Harry's Bar, Corrigan's....
...Wes Anderson would approve. marinmontagut.com Harrison Atom outdoor oven, from £4,500British-made, handcrafted Harrison – rated by chefs Yotam Ottolenghi and Richard Corrigan – has launched a collection...
...“We’re seeing things being cancelled because they say, ‘it’s too much grief’,” Corrigan added....
...“Pretty much all of my pots are from Ikea,” says Richard Corrigan, opening up the cupboards of his modest kitchen in Muswell Hill, north London....
...The great Richard Corrigan gave me a similar piece, again simply poached, but this time accompanied with melted butter and freshly grated horseradish, an inspired combination that I have copied subsequently...
...Daffodil Mulligan is the latest from Richard Corrigan, the man behind the Lindsay House, Corrigans and Bentley’s....
...(It was Richard Corrigan — now in his full pomp at Daffodil Mulligan, in London’s Old Street — who once told me to put a little chicken stock in the foaming butter as a finishing touch to the dish.)...
...Owner Richard Corrigan has a policy of buying fish straight from the boat and then interfering with it as little as possible. He’s a chef who dislikes chefs....
...Bentley’s Oyster Bar & Grill: Owner Richard Corrigan has a policy of buying fish straight from the boat and then interfering with it as little as possible. He’s a chef who dislikes chefs....
...But, as chef Richard Corrigan said in a recent interview in The Irish Times: “You have to respect great ingredients. They shouldn’t be touched by someone with culinary ambition.”...
...For details go to ft.com/myaddresses Richard Corrigan is the chef patron of Corrigan Restaurants, which operates Bentley’s Oyster Bar & Grill, Corrigan’s Mayfair and Bentley’s Sea Grill in Harrods...
...Bentley’s has put a man in a top hat at the front door and appointed Michelin-starred chef Richard Corrigan to oversee the revival of a kind of British soul food menu....
...Richard Corrigan, 51, is chef-patron of Corrigan’s Mayfair, Bentley’s Oyster Bar and Grill, near Piccadilly, and Bentley’s Sea Grill in Harrods. Turnover for the three restaurants in 2014 was £9.9m....
...It includes a focaccia as baked at the Sportsman, a soda bread with black treacle that follows a Richard Corrigan recipe and a sourdough à la Mikael Jonsson of Hedone in Chiswick....
...Shannon plays “the King” himself opposite Kevin Spacey’s Richard Nixon in the story of their legendary meeting at the White House in 1970....
...Richard Corrigan, of Corrigan’s in Mayfair, says: “In 24 years of living in Britain you come across these beautiful little producers....
...I like Broadway Market in Hackney [www.broadwaymarket.co.uk] for a touch of East End reality,” says Richard Corrigan....
...For a special occasion in London I would go to Corrigan’s Mayfair. I absolutely adore it – Richard Corrigan’s cooking is superb....
...The restaurant he has chosen, taken over by the chef Richard Corrigan eight years ago, is a far cry from his first experience of British food, when he arrived in England to study at Oxford in 1946....
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