Richard Corrigan – or Mr Hospitality, as he was described by one of our judges – has worked his way up the ladder over the past 38 years, and boy, has the journey been a great one. His first Michelin star came ... Read more
Geoffrey Gelardi, who this week stood down as managing director of The Lanesborough after 28 years at its helm, has been presented with the Special Award at the 2018 Catey Awards, while Diego Masciaga, former g ... Read more
There’s son Richie, daughter Jess, sister Deirdre and soon other son, Robbie, all eager to join the ebullient Richard Corrigan’s restaurant empire. Fiona Sims joins the family to talk about the future
Band terrine with tinfoil, then line it with Parma ham. Layer with artichokes and Beaufort cheese and fill terrine with a little more than is needed (three layers of artichokes and four layers of cheese).
Make the lime vinaigrette, then add fennel and marinate it for at least one hour. (For each portion, marinate 40g fennel in the vinaigrette.) Thinly slice the salmon on plate and make a circle.