Richard is undoubtedly the most established and well known Irish chef we have in the country. He has opened numerous restaurants, gained Michelin stars, is the author of two recipe books, cooked for the Queen and regularly makes appearances on radio and television; notably winning Great British Menu three times. Richard runs Bentley’s Oyster Bar & Grill off Piccadilly, Corrigan’s Mayfair, and Bentley’s Sea Grill at the internationally renowned Harrods Food Hall in Knightsbridge. 2015 will reveal the launch of an additional country lodge in Ireland, with further information to be announced at a later date.
Richard has cooked all his life and 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 is sourced from mostly from family run independent businesses in the Britain and Ireland. Bread is made in the restaurants bakeries and salmon is smoked on Bentley’s Oyster Bar & Grill rooftop; in short everything where possible is made from scratch in-house. Keen to give his quality suppliers and others the national presence they deserve, Richard became an ambassador for the Slow Food Movement, and is also a founding member of the Slow Food UK Chef Alliance and Chef Spokesperson for the project.
In 2005 Richard bought and refurbished the historical Bentley’s, established in 1916 and known as London’s most famous oyster bar and seafood restaurant, where regular guests 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.
In 2009 Richard went on to open Corrigan’s Mayfair. Within three months of opening Corrigan’s Mayfair 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.