Considered to be among the elite of the capital’s chefs, Richard Corrigan received a Michelin star in 1999 for his Soho restaurant Lindsay House, and has been awarded many other culinary accolades including Outstanding London Chef at the London Restaurant Awards in spring 2002. He has worked on numerous prestigious events including preparing lunch at 10 Downing Street for Tony Blair and the King and Queen of Jordan, and the Lord Mayor’s dinner at the London Guildhall.
Lindsay House has become one of London’s hottest reservations and Corrigan is considered amongst the elite of the capital’s chefs. He is recognised, and has had top marks bestowed by the UK’s leading critics as the ‘Irish Chef in London’.
Richard joins several chef colleagues on the select Culinary Council at British Airways where he is devising and supervising the menus on the airlines long haul flights and Premier class flights.
In recent years, Corrigan has worked on some prestigious events including preparing lunch at 10 Downing Street for Tony Blair and the King and Queen of Jordan. More recently, his passion for food has made him a key player in the success of the TV series “Full on Food” on BBC.
His food remains loyal to his Irish roots, with an earthy sophistication, as seen in his fist cookbook ‘From the Water and the Wild’.
The Corrigan – Cocktail –
Created by: Richard Corrigan, Lindsay House Restaurant, London, England
15 ml / ½ fl oz sugar syrup
Handful of fresh mint
1 lemon, cut into wedges
15 ml / ½ fl oz Bourbon
15 ml / ½ fl oz Benedictine
In a tumbler, muddle the sugar syrup with some of the mint.
Add the lemon wedges. Pour in the Bourbon and Benedictine.
Shake and serve over ice.
Finish with a sprig of mint.