Famous for his larger than life personality and his no-nonsense approach to cooking, Richard shares his ideal culinary weekend …
In this series, we explore the rhythms and routines of Ireland’s foodie folk. With an empire that includes The Portrait, Corrigan’s Mayfair, Bentley’s Oyster Bar & Grill, Daffodil Mulligan, and the more pastoral Virginia Park Lodge, Richard Corrigan’s appreciation for all things Irish is evident in all of his endeavours. @chefcorrigan
MY IDEAL WEEKEND
Once a month, I open the kitchen doors of Corrigan’s Mayfair for Saturday morning masterclasses; they’re always a lot of fun and I look forward to them. Afterwards, on my way home, I often take a walk around Ally Pally, followed by an afternoon in the kitchen, where I’ll cook something like a rib of beef. If I plan ahead, I order the rib from Peter Hannan as the quality of meat is outstanding.
FRIDAY NIGHT DINNER
You’ll find me at The Bull & Last, owned by Ollie Pudney, which is one of London’s greatest pubs in my opinion. It has that balance: real character, a cracking wine list, and food that is a cut above. No fussiness, just well sourced ingredients, cooked with respect. I’d start with something simple, say soda bread and butter, or the potato rosti with crème fraîche.
MY IDEAL SATURDAY NIBBLE
Astrid Bakery, which is down the road from me, is just brilliant. Their lemon and pine nut croissant cups are incredibly indulgent, but delicious!
IDEAL SUNDAY LUNCH
To me, there is nothing better than spending Sunday lunch with my family at Bentley’s. We usually start with a few native oysters and then follow with the royal fish pie, which we’ve just brought back to the Grill menu upstairs.
FAVOURITE IRISH DISH
It has to be Irish Stew. I’ve been making it for decades and will for years to come. I use scrag end, neck or lamb shoulder on the bone, and also use two different types of potato – the floury kind breaks down a little and the waxy ones remain just that – all added texture! It really is a warm hug in a bowl.
YOUR FAVOURITE IRISH INGREDIENT
Bacon. The Irish know how to cure the meat properly!
WEEKEND TIPPLES
I love a Whiskey Sour made with Jameson Black Barrel. It goes without saying that they are dangerously easy to drink.
SIDE NOTE
Virginia Park Lodge in Cavan is taking reservati0ns for an exclusive Mother’s Day lunch and Easter Sunday lunch. For more casual dining, Deerpark Inn gastropub serves food from the same team. Make a night of it in this unique 18th-century estate, set in 100 acres of grounds, nestled in Deerpark Forest.