About Richard Corrigan
Richard is undoubtedly the most established and well known Irish chef we have in the country. He has opened numerous restaurants, gained Michelin stars, he is the author of two recipe books, cooked for the Queen and Barack Obama, and regularly makes appearances on radio and television; notably winning Great British Menu three times, and a regular judge on the popular BBC series. Richard runs Bentley’s Oyster Bar & Grill off Piccadilly, Corrigan’s Mayfair, Dickies Bar, as well as Virginia Park Lodge in Co Cavan, Ireland.
A farmer’s son, Richard began his teenage career in the kitchens and has cooked all his life. He is a vehement supporter of British and Irish produce and small independent suppliers. Richard’s chefs only use wild game, wild sustainable fish, and produce such as butter, cheese and charcuterie is sourced from mostly from family run independent businesses in Britain and Ireland. Bread is made in the restaurants bakeries (also available at Fortnum & Mason’s) and salmon is smoked on Bentley’s Oyster Bar & Grill rooftop; in short everything where possible is made from scratch in-house.
Oysters, Irish Style baked in garlic
100g bread crumbs
100g garlic butter:
(2 garlic cloves chopped)
Zest of 1 lemon
Open the oysters
Place a knob of garlic butter on each oyster and cover in bread crumbs.
Place in a hot oven until golden brown serve immediately.