THE HIP LIST
MasterChef
Michelin-starred Richard Corrigan has drawn on his Irish farm upbringing to become
king of no nonsense cuisine. Corrigan’s was recently voted London Restaurant of the Year.
As a chef it must be a big
compliment when other chefs
fall over themselves to eat at
your restaurant. And Rowley
Leigh, legendary chef proprietor
of Le Café Anglais couldn’t wait
to eat at Corrigan’s when he saw
the menu, declaring it ‘a work
of art and artlessness.’ Richard’s
menu is strictly seasonal with
current dishes including fennel
pannacotta with lobster and
orange; saddle of wild rabbit
with chestnuts and squash;
and toffee apple soufflé. “My
favourite current dish is pheasant
with almonds and lentils,” says
Richard. “I cook it in a pot so it’s
almost steamed. I seal it, brown
it off, add a dash of Marsala.
It’s beautiful.” Richard’s menu
reflects an innate passion for
wild, flavour-rich, no nonsense
cooking, the legacy of a
childhood spent on a remote
farm in County Meath, Ireland.
At 17, he packed his bags for
Holland, working in several
Michelin-starred restaurants
before moving to London to awarded ‘AA London Restaurant Details
work with Michel Lorrain at Le of the Year’. Corrigan is a stickler
Where 28 Upper Grosvenor Street,
Meridian in 1985. He won his for the traceability of his produce.
W1K 7EH
w corrigansmayfair.com
first Michelin star at Stephen Ingredients are sourced from
t 0207 499 9943
Bull’s in 1994, before launching a committee of hand-picked
Transport Marble Arch
Lindsay House in ‘97. In 2005 he suppliers, with each ingredient or book online at addisonlee.com
took on Bentley’s Oyster Bar & chosen ‘for its raw, unadulterated
Tip Corrigan holds cooking
Grill in Swallow Street. ability to engage the senses.’
masterclasses at the restaurant –
£250 pp including lunch and wine
Corrigan’s is Richard’s first Oysters are from Colchester, corn
(check the website for dates)
eponymous venture, launched fed chicken from Lancashire,
Prices £45 £24 £10
in late 2008. Glamorous beef from Tipperary, butter from
and buzzing yet utterly Lincolnshire. With dishes presented
unpretentious (“I’m Irish, I don’t on simple, white tableware, the
do pretentious”), it’s just been food is the star of the show.
add lib | 21
p14-21_hip list.indd 21 16/12/2009 16:38
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