Top 100: Richard Corrigan, Corrigan Restaurants

What we think

Corrigan was born and raised on a 25-acre farm in Meath, Dublin. He started his career at the Kirwin hotel in Athboy, Meath, before moving to London in 1985 to work with Michel Lorain at the Le Méridien hotel in Piccadilly.

He went on to work at Mulligan's in Mayfair (which would one day become Bentley's) before launching Bull's Fulham Road restaurant, where he was awarded his first Michelin star in 1994.

The equity that Corrigan had in Lindsay House allowed him to open his own flagship restaurant, Corrigan's Mayfair, and close Lindsay House. The restaurant was awarded London Restaurant of the Year 2008/9 by the Evening Standard and won three AA rosettes within the first three months.

Since then he has invested in Virginia Park Lodge, an estate in Cavan, where he was married 27 years ago. It hosts private parties, corporate events and weddings. The 100 acres of grounds include a kitchen garden and polytunnels whose produce supplies not only Virginia Park Lodge, but all of Corrigan's restaurants.

Corrigan opened his first bar, Dickie's, in September 2016. It features cocktails created by mixologist Gregory Buda, from the renowned Dead Rabbit bar in New York. Home-made sodas are also available, with ingredients from the garden at Virginia Park Lodge. Until last year, Corrigan had an outpost in Harrods, called Bentley's Sea Grill, which ran for four years. However, the partnership came to a halt when the store decided to rethink the food hall.

Corrigan is passionate about using local, fresh produce and supporting independent suppliers. He has been a spokesperson and ambassador for the Slow Food Movement and Slow Food UK Chef Alliance since its inception in 2011, and champions good, clean and fair food.

Further information

Aidan McGee appointed head chef of Corrigan's Mayfair >>

Chef director Ross Bryans leaves Corrigan's Mayfair >>

Richard Corrigan and family: how the business is evolving >>