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How to make Richard Corrigan’s ‘proper’ prawn cocktail recipe It’ll come as no surprise that seafood is a real passion of mine – the British and Irish shores are home to some of the best seafood in the world so any chance I get to use it, either at Bentley’s Oyster Bar & Grill or at home, then I will. This recipe is for [...]
Recipe of the week: Richard Corrigan’s roast grouse and foie gras pie The Glorious Twelfth The Glorious Twelfth is, at heart, a celebration of good food. Chef Richard Corrigan gives us his top seasonal grouse recipe. Ingredients • 2 grouse • 200g button mushrooms (washed) • 8 shallots (peeled and chopped) • 2 cloves garlic (chopped) • 6 savoy cabbage leaves (blanched and stalks removed) • 150g foie gras • [...]
Richard Corrigan on the rise and rise of Irish hospitality paddy's day The past 10 years have been marvellous for changing the profile of Irish food and drink in London. Gone are the days of murky Irish pubs and in their place we’re seeing the rise of a fantastic set of chefs and restaurateurs bringing some of the finest culinary skill to the capital. From one of [...]
Top chef Richard Corrigan on his great love of native oysters September 23, 2021 Native oysters would definitely be on the menu for my last meal. When I was growing up in the west of Ireland, we’d often have a plate of native oysters, with some soda bread and butter. The flavour is so distinctive it immediately takes me back to those days, so it’s something very special to [...]