- Friends of Sub-Zero & Wolf
- Richard Corrigan
His passion for seasonal food is matched only by his enthusiasm for ingredients sourced in Britain and Ireland; butter and bacon, cheese and charcuterie, sausages and salmon. Richard is also a keen supporter of the Slow Food Movement, for which he is an ambassador. He is also a founding member of the Slow Food UK Chef Alliance and Chef Spokesperson for the project.Richard’s approach is defined by his belief in good hospitality coupled with excellent food. Food that is sourced as locally as possible and from indiviRichard’s culinary career, in brief, spans several years in the Netherlands. Richard’s media career is wide and varied. He was crowned winner of the Great British menu no less than three times. Richard also won the recent Great British Waste Menu special, airing to over 7 million on BBC 1 prime time and which culminated in a dinner at the House of Lords.Alongside appearances on BBC2’s Great British Food Revival (BBC 2), Full on Food, Saturday Kitchen (BBC 1), Market Kitchen (UKTV), Something for the Weekend (BBC 2) and The Wright Stuff (Channel 5), Richard has also hosted the Irish primetime television series, Corrigan Knows Food, one of Ireland’s most popular TV shows. Richard is the author of The Clatter of Forks and Spoons, a personal history of growing up in Ireland and recipes inspired by his rural upbringing.
He was then head chef of Mulligan’s in Mayfair in London. His first Michelin star was awarded to him when he was head chef of Stephen Bull in Fulham in 1994, also in London.duals rather than large companies. Richard went on to open Lindsay House in Soho, London, and won a Michelin star there in 1997. He then bought and refurbished Bentley’s in 2005. He went on to open Corrigan’s Mayfair in 2008. Corrigan’s Mayfair has been awarded London Restaurant of the Year by the Evening Standard and had three AA Rosettes within the first three months. It was also awarded ‘AA London Restaurant of the Year’, and gained one of the highest new entries in the National Restaurant Awards at number five.
I’ve spent my life working in professional kitchens with industrious pieces of kit, so when I’m at home I like the precision and consistency I get from the Wolf oven.