Acclaimed chef Richard Corrigan has joined sister companies Searcys and BaxterStorey as a chef partner, supporting the two with their food offering as well as mentoring chefs across their venues.
A familiar face to many, Richard Corrigan has an ever-expanding list of achievements. In addition to opening numerous restaurants and gaining two Michelin stars, he is also the author of two recipe books, a quadruple winner of TV cookery show Great British Menu, and has catered for the likes of the Queen and the Obama family.
Following his previous partnership with Searcy’s and BaxterStorey, Corrigan’s return to the WSH family will see him providing support in menu innovation and coaching. He will be working alongside chefs to develop new menus and signature dishes at Searcy’s top locations, including Helix at the Gherkin, The Barbican and The Pump Room, Bath, alongside many of their distinguished event venues.
Speaking about his new role, Corrigan said: ‘It’s great to be back working with Searcys, BaxterStorey and the wider family, and to be part of mentoring the next generation of chefs. They work in some fantastic locations across the UK and the shared commitment to food provenance and unpretentious cooking makes it a match made in heaven!’
Corrigan has a one-of-a-kind energy and a deep passion for seasonal ingredients sourced from small and independent suppliers across Britain and Ireland. His restaurant Corrigan’s Mayfair has previously been awarded London Restaurant of the Year, and his other projects include Bentley’s Oyster Bar & Grill, Daffodil Mulligan, soon-to-be-open The Park Café Dublin, and his estate Virginia Park Lodge in County Cavan, Ireland, from which he sources many of the fresh wild herbs, vegetables and fruits used in his other restaurants.
Managing Director of Searcy’s Paul Jackson added: ‘We are incredibly excited to be working with Richard Corrigan. His passion for seasonally-led, locally sourced British and Irish ingredients along with his belief that hospitality is about creating magical moments reflects the Searcys’ ethos. It’s a real cultural alignment and we look forward to drawing on his flair and Michelin-starred experience to further develop our food offering and create memorable events.’
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