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Chef Eats Out: Corrigan’s Mayfair – Online Booking Form

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Chef Eats Out: Corrigan’s Mayfair – Online Booking Form
Written by:

It’s little more than two years since Richard Corrigan opened Corrigan’s Mayfair on the site once occupied by sainted restaurant, Nico Ladenis’ three-Michelin-starred Chez Nico at Ninety.

Since then, the Irish chef has bagged an impressive haul of accolades, culminating in last year’s coveted Menu of the Year Catey award.

The Cateys judging panel raved about Corrigan’s skilful menu balance, enthusiasm for local wild ingredients, attention to seasonality and sourcing, consistently flavour-charged dishes and individuality of food style.

Judge Jason Atherton commented, “Richard is the kind of chef who could go anywhere in the world and you would always be able to recognise his menu. His food displays individuality and a unique creativity – everything that’s great about modern cooking”.

In recognition of Corrigan’s Cateys success, Caterer has linked up with the chef to host a rare, private lunch on Monday, 14 March, allowing you to sample his award-winning food.

The event will begin at 12.15 with a drinks reception, followed by lunch at 12.45pm. After lunch, Corrigan will be on hand to chat to guests and those that wish to see the kitchen will be given a tour.

Corrigan has created a four-course menu including wines showcasing his culinary values.

If you would like to reserve a place at this unique event, please either send a cheque for £60 per person made payable to Caterer and Hotelkeeper with the completed form opposite; or, for credit/debit card payments, telephone Lisa Goold on 020 8652 3656. If you prefer, you may also book places online at www.TheCaterer.com/chefeatsout

The Menu
Grilled Langoustine & spiced chick pea
2009 Terras Gauda O Rosal, Rias Baixas – Galicia

Red Wine poached Turbot, razor clam & cabbage
2009 Pinot Meunier Le Rouge est Mis, Thierry Puzelat (Organic) – Loire

Slow roasted English Duck, liver pie & tea soaked prunes
2007 Barco Reale di Carmignano, Tenuta di Capezzana – Toscana

Baked custard tart & Yorkshire rhubarb
2007 Jurançon, Suprème de Thou, Clos de Thou– Pyrénées

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