Chef Alliance Spokesperson
As a chef, Richard's philosophy is firmly rooted in a sense that food should reflect both who we are and where we are. Born in County Meath, Ireland, he was raised in a farming family that grew, fished and hunted much of the food that came to the table.
After leaving Ireland to pursue his dream of becoming a chef, Richard spent four years cooking in the Netherlands before progressing to become head chef of Mulligan’s in Mayfair. His first Michelin star was awarded at Stephen Bull’s Fulham Road restaurant in 1994, prior to launching the acclaimed Michelin-starred Lindsay House in Soho in 1997.
Richard is actively involved in the Slow Food Movement and heartily believes in the “farm to fork” philosophy. He promotes small artisan producers both in the UK and in his native Ireland.
Richard can be seen behind the stoves in the renowned Bentley’s Oyster Bar and Grill in London’s Piccadilly and in the award-winning Corrigan’s Mayfair. He has also written two cookbooks: The Richard Corrigan Cookbook: From The Waters and The Wild, and The Clatter of Forks and Spoons.