Chef Richard Corrigan has confirmed the opening date of a new bar at his eponymous Mayfair restaurant with leading New York venue the Dead Rabbit.
He has also announced that his son, Richie Corrigan, has been appointed general manager of Corrigan’s Mayfair – sister restaurant to Bentley’s Oyster Bar & Grill, London, and Virgina Park Lodge, Cavan Ireland – alongside new chef-patron Ross Bryans.
Set to open in June, the new Dickie’s bar will be a collaboration between Corrigan, Gregory Buda from the Dead Rabbit, which was voted the World’s Best Bar in the World’s 50 Best Bars 2017 list, and Richard Ryan, founder of Drinksology.
The cocktail menu will have a culinary approach, using ingredients grown on Corrigan’s 100-acre farm at Virginia Park Lodge and will include home-infused sodas and tinctures.
Bryans joins Corrigan’s Mayfair from the Clocktower restaurant, which he opened as executive chef with Jason Atherton at the New York Edition hotel. He has also previously worked in London at Pollen Street Social and Restaurant Gordon Ramsay, and Restaurant Patrick Guilbaud in Dublin.
Bryans said he admired Corrigan’s “true understanding for quality ingredients” and how to handle them. “I am looking forward to seeing what we come up with together and the direction for Corrigan’s Mayfair. It’s an iconic dining destination already, we want to take this one step further.”
Richie Corrigan trained at Les Roches International School of Hotel Management in Switzerland. His work experience includes stints in London at Bentley’s, Corrigan’s and the Rosewood London hotel.
Richard Corrigan s who will remain at the forefront of the business, said: “Richie has it in his bones, when I watch him on the floor I am always reminded that some people have a natural way with this job. He is passionate about what he does, and this has been clear since he was just a boy. I can’t wait to see him in action and see where he takes us.”