corrigan’s foodLIFESTYLE FOOD COMMENT DRINKS RESTAURANTS GOOSEBERRY-GARDENS WEDDINGS ART

RICHARD RECLAIMS IRELAND

THE NEW WAVE OF DISTILLERS

NATIVE SEASON

MAGAZINE

ISSUE

01OCT-DEC

2014

E D I T O R I A L

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IntroductionWelcome to the first edition of the

‘newly’ redesigned company magazine. Published quarterly we’ll bring a food

and lifestyle journal filled with beautiful imagery, news and development from

the company including the estate in Ireland and contributions from food’s

leading voices. Setting the tone for the magazine will be Richard Corrigan himself, sharing his undying creativity,

outrageous outtakes and firmly set opinions on a range of current affairs. Follow all the goings on in

the restaurants by the way of events in both restaurants and Richard’s

appearances across the globe. We hope you enjoy reading the magazine as

much as we did producing it.

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Although not juicy, or particularly

sweet, the fig is an incredibly luscious

fruit, with a very delicate aroma.

Originally from Asia, figs are now grown

mainly across the Mediterranean. With

over a hundred, figs are grouped into

four main colours: white, green, red

and deep purple/black. Figs have an

oval or slightly flattened pear shape,

and thin skin that encloses hundreds of

seeds bound by a softly fibrous red or

purple soft flesh. The delicate nature of

the fruit means you need to be careful

how they are cooked. In our restaurants

we serve them with our game terrines,

salad and of course cheese boards.

Whoever the first person to eat

was, he must have been either very

brave or very hungry. This well built

and beautiful thistle family member

originates from the Mediterranean

region referencing growth in Italy,

Sicily and southern Spain eventually

arriving in England in the 16th century.

Pick artichokes with well-coloured,

undamaged, tightly-closed leaves –

buy the best from July to November.

To serve whole, cut the tough tips of

the leaves off with scissors, holding

the stalk to keep the artichoke steady.

Using a knife, slice the base off, so

that it will sit upright, before trimming

off the pointed top (the younger the

artichoke, the less you’ll need to cut

off).

Pumpkins are the most well-known of

all the winter squashes, and are most

associated with Halloween. Inside

the tough orange or yellow skin, the

bright orange flesh is sweet and honied

perfect for both sweet and savoury

dishes. They are a particularly good

source of fibre, as well as a range of

vitamins and minerals. The season

for pumpkins runs from October to

December – choose the best pumpkins

by feeling them for their size and

smoothness of skin. We’re baking,

roasting and pickling pumpkins in our

restaurants this month for soups, our

handmade ravioli and as a side with our

game dishes.

G O O S E B E R R Y G A R D E N S - V I R G I N I A P A R K L O D G E

a r t i c h o k e

P U M P K I N

f i g s

WHAT’sin thekitchen

f r o m t h e g r a p e v i n eb l o g b y s a r a h n o o n a n

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October, the month when

Jack frost begins to tighten

his chilly grasp bringing

foggy mornings, cool nights

and blustery afternoons.

Days shorten and shadows lengthen.

The soft golden light which kisses

the Cavan landscape each evening

is among the most beautiful of the

year, but it is gradually dwindling

as darkness approaches earlier and

earlier each day. THe days may be

getting cooler, but the autumnal

colours are warming. Leaves of burnt

orange, buttery yellow and flaming

reds carpet the ground, mirroring

the colours of the fire burning within

The Lodge, the smell of wood smoke

filling the air as the garden team goes

about our work.

But why does this colour change

occur? Be prepared for the sciencey

bit. Plants are very clever really.

This colour change is a hormonal

response to the dwindling light levels

and lower temperatures. Plants need

light to make food, which they do in

green pigment molecules. Trees know

there is not enough light to make

food in the autumn so they stop their

food making factories and instead the

other pigments, yellow, red, brown,

come to the fore front .

This year mother nature has been

particularly flamboyant with her paint

brush, the mild spring and warm

summer days has filled the landscape

with more colour than a Piccaso!

The constant rain of leaves are a

valuable resource for us gardeners

and we are busy collecting. Leaves

provide a source of brown, carbon

rich material for composting,

essential if our compost heap is not

to turn into a small, wet mass. Other

leaves are collected and stored, to be

broken down by fungi into a fibrous,

moisture retentive and free draining

material known as leaf mould which

will be used as a mulch next year.

In terms of edibles the harvests are

still on going as I write the van is

just returning from London, after

delivering our veggies.

Gardening really is all about forward

planning, looking to the next crop.

The polytunnels have been filled with

a variety of oriental salad leaves,

herbs and hardy winter lettuces to

keep our restaurants supplied until

next spring. Navet turnips, pak choi,

carrots and a range of radishes have

also been sown under cover to carry

us through the winter months. This

month we shall also be planting out

spring cabbages and direct sowing

hardy broad bean, Aquadulce Claudia

for harvest next year.

Even though old Jack Frost has made

an appearance, and the garden

team may have begun to bundle

up, donning hats and scarfs, but with

all this work to be done its not long

before jackets are discarded and

sleeves rolled up, as we garden girls

plough on!

IN THEVAN

f r o m t h e g r a p e v i n eb l o g b y s a r a h n o o n a n

CauliflowerTurnips

Lettuce

Beetroot

Pumpkin

Kale

RadishesChestnuts

HerbsArtichoke

Tomato

SaladMelonCourgettes

Peppers

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RICHARD COOKS

ACROSS THE POND

PUMPKIN FESTIVAL

CRANKS BREAD LAUNCH

iyf dinner

20th oct

D A T E S F O R T H E D I A R Y

22nd oct

24th oct

7th NOV

24th octGLORIOUS GROUSE DINNER

CELEBRATING 25 YEARS

IN THE DORCHESTER

8th NOVLAST COOKERY

SCHOOL OF

THE YEAR

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10th DEC

CHRISTMAS CAROLS AT BENTLEY’S

30th NOV

VPL

CHRISTMAS

LUNCH

MOVIES UNDER

THE MOONLIGHT AT

BENTLEYS

4th dec

THE

ESTABLISHMENT

CLUB AT BENTLEYS

23rd nov

CHRISTMAS HAMPERS

19th dec

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RECIPE:white house grouse

W H I T E H O U S E G R O U S E

FOR THE ORANGE MARMALADE:

Finely zest all the oranges, reserving half

Remove all the outside pith and discard

Weigh the oranges, then add half the amount of jam sugar, half the zest

Boil all of this in a large pot until it reduces and begins to thicken and pass

In a separate pot, add the zest of the juice of four oranges and half a bottle

of whisky and the cloves

Cook until the zest softens and add to the jam

Cool and set aside

INGREDIENTS:

48 oranges

Jam sugar – approximately 3kg

Half a bottle of whisky

6 cloves

36 parsnips

4 large pumpkins

40 pears

16-20 jalapenos

3kg young tender leaf spinach

1.5 litres of double cream

250g ginger (finely diced)

150 grouse (2 breasts, skin on)

FOR THE VEGETABLES:

Dice the parsnips and pumpkin into a medium dice

Finely slice jalapenos

Roast the pumpkin and parsnip

Cut the pears into 8 and caramelise

Prepare the game sauce from the leftover carcass and legs

Blanche the spinach and squeeze dry, removing liquid

Reduce cream by a third, with the ginger and blend with the spinach until

smooth

FOR THE GROUSE:

Pan roast each breast, until rare and whole (not sliced)

Baste with a little orange marmalade and place a jalapeno on top of each br

east

Put of a spoonful of spinach puree on each plate

Put two breasts of grouse on each plate, spoon on caramelised pumpkin

and parsnip and two wedges of pear and finally, sauce and serve.

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STAFF INTERVIEW:CHRISTINA BENNINGTON

CURRENT POSITION: RECEPTIONIST - BENTLEY’S

NATIONALITY:NORTHERN IRISH

HOW LONG HAVE YOU WORKED WITH US?:11 WEEKS

AA Gill

Popped in for his fix of oysters during the Bentleys’ oyster festival

Joe Calzaghe

Undefeated world champion boxer (retired), MBE, CBE

Niall Rochford

General Manager of Ashford Castle, 5* hotel in Co Mayo Ireland

Lord Balfour

Regular, founder/director at Virtus Trust Group

Clare Hargreaves

Writer for The Independent and BBC Good Food Magazine

Laurent Lacassagne

CEO of Pernod Ricard & Chivas Brothers

Thomas Bucaille

Director of talent at Condé Nast International

Stella Adams

Publishing director at Exclusive Magazines,

IF YOU DIDN’T HAVE

TO WORK WHAT

WOULD YOU DO?

NAME 3 PEOPLE YOU

WOULD LOVE TO INVITE

TO YOUR ULTIMATE

DINNER PARTY?

IF I TAKE A LOOK

INSIDE YOUR

REFRIGERATOR

WHAT WOULD I FIND?

&a1

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2

S T A F F I N T E R V I E W

TELL US ONE THING

PEOPLE DON’T

KNOW ABOUT YOU?

WHAT’S ON YOUR

IPOD?

YOUR IDEAL DEATH

ROW MEAL?

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4

Be an actor (Like everyone in London!) Vegetables... I’m a

Vegan.

Robert Downey Jr,Darcey Burnell & Kingue Nkembe

Anything withpeanut butter

I have a photographic memory.

Musical theatre, Ed Sheeran, lots of workout music!

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spotted & overheaRD

AA Gill

Popped in for his fix of oysters during the Bentleys’ oyster festival

Joe Calzaghe

Undefeated world champion boxer (retired), MBE, CBE

Niall Rochford

General Manager of Ashford Castle, 5* hotel in Co Mayo Ireland

Lord Balfour

Regular, founder/director at Virtus Trust Group

Clare Hargreaves

Writer for The Independent and BBC Good Food Magazine

Laurent Lacassagne

CEO of Pernod Ricard & Chivas Brothers

Thomas Bucaille

Director of talent at Condé Nast International

Stella Adams

Publishing director at Exclusive Magazines,

S P O T T E D & O V E R H E A R D

Victor Lewis-Smith & Stephen Fry

Lunched with us in the Kitchen Library

Jeremy Wayne

Restaurant Critic at Tatler visited to meet new Head Chef Alan

Valentine Warner

Celebrity chef

Alan Byrne

Chief Executive and Editor-in-Chief of the Racing Post

Karen Moss

Online editor for Harden’s

Christine Ourmieres

CEO of CityJet (Irish aviation company)

bentley’s corrigan’s

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V P L - E N T R A N C E I N A U T U M N13

Nutrition facts: Oysters are an excellent

source of zinc, iron, calcium, and

selenium, as well as vitamin A and

vitamin B12. Oysters are low in food

energy; one dozen raw oysters contain

110 kilocalories (460 kJ). Oysters are

considered most nutritious when eaten

raw.

G O I N G N A T I V E

The native Oyster is back and we shucking more than 10,000 a week. Native oysters

are wild oysters governed by local seasons, generally with an R in the month. SOME

OF The best come from Whitstable in Kent, Helford in Cornwall, Loch Ryan in Scotland

& Colchester – Mersea Island, to be precise.

going native!

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RECIPE:oysters with spinach & tarragon butter

O Y S T E R R E C I P E

METHOD

Preheat the grill. Have the butter at room temperature.

Blanch the spinach in a pan of boiling salted water for 30 seconds, drain well under cold

running water and squeeze out as much water as possible.

Put the butter, blanched spinach and all the other ingredients except the oysters and

Pernod into a blender and whiz until smooth.

Spread over the oysters and put under a very hot grill, until a crust forms. The oysters

underneath will warm through rather than cook.

If you like, put the Pernod into a clean spray bottle, spray all over the oysters and serve.

INGREDIENTS:

150g butter, cubed

300g spinach

a handful of watercress, leaves only

1 stick celery, peeled and finely diced

3 shallots, peeled and finely diced

1 teaspoon chopped tarragon

1 teaspoon cayenne pepper

1 tablespoon fresh breadcrumbs

16—20 oysters, shucked bottomshells retained

1 tablespoon Pernod, to serve (optional)

150 grouse (2 breasts, skin on)

SERVES 4

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V P L - v i e w f r o m t h e b o at h o u s e17

irELAND’SNEW CRAFT DISTILLERS

I R I S H W H I S K E Y - A R T I C L E

BLACKWATER DISTILLERY,WATERFORDIreland’s newest craft micro-disti l lery, the first in the south east county of Waterford for 174 years. The details are sti l l unknown until November 2014 but expect vodka, gin and whiskey.

Dingle Distillery, Co KerryThe Dingle Disti l lery was launched in 2012 describing itself as an ‘artisan’ disti l lery. With a production of only 2 casks a day they are adamant not to become a ‘megabrand’ but rather create a ‘superlative quality and unique character’. The first Dingle Whiskey wil l be released in 2016 which happens to be the centenary of Ir ish independence.

The capital ’s f irst disti l lery in 125 years located in Newmarket Square arrived earl ier this year and already on sale. The pot sti l l disti l lery wil l produce 500,000 l itres of whisky annually consist of three traditional copper pot sti l ls reviving the traditional style of the old Dublin disti l leries.

Teeling Whisky, Dublin

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WITH SMALL CRAFT DISTILLERS ON THE RISE, WE LOOK AT SIX OF IRELAND’S BEST BEER & WHISKEY CRAFT DISTILLERS

LOOKING TO RECLAIM THE CRAFT HERITAGE OF IRISH DISTILLING.

Bo Bristle Brewery, BanagherThe Bo Brewery is located in the midlands town of Banagher on the banks of the river Shannon, in the heart of Ireland. Their name derives from the Celtic & Ir ish mythology, where great importance is attached to the bristles of the boar and boar hunting. As such Bo Bristle beers are 100% ’wild’ beers brewed by hand in small batches.

Bru Brewery, TrimThe brewery is located on the banks of the River Boyne in the historic town of Trim, County Meath. Brú Brewery emphasises it ’s use of only the very best of ingredients including naturally f i ltered water making them 100% naturally brewed and chemical free.

One of Ireland’s largest craft breweries founded in 1996, it was also one of Ireland’s f irst craft breweries. Carlow Brewery are known as the pioneers in Ir ish craft brewing winning a many national and international awards. Their range range includes wheat beer, pale ale and Ir ish stout.

Carlow Brewing Company, Muine Bheag

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Cranks has teamed up with award

winning chef, Richard Corrigan, to

devise a range of innovative new loaves

of bread due to hit shelves on 20th

October in selected Waitrose stores.

The original range of whole loaves

feature adventurous flavours and

unique twists on classic combinations:

‘Carry on Carrot’, an aromatic carrot

and coriander bread

‘Hippity Homity’, a properly hearty

cheese and potato bread.

‘Breaditerranean’, a gloriously tasty

pepper and olive bread.

Laura Mallon for All about Food, the

company who owns the Cranks brand

comments: “We’ve always been proud

of our bread and the time, effort and

care that goes into making every one.

Partnering with Richard Corrigan was

a natural step. He shares the same

values and love of adventurous taste

combinations as we do; and the

resulting range takes our bread to a

whole different level.”

The launch will also introduce a fresh

new design for the brand, which will

also feature on the newly named

Wholemeal Loaf, “Whole Lotta Loaf”.

Mallon adds: “It’s an exciting time

for Cranks and we are pleased to be

bringing the brand up to date with

a vibrant new look and great quality

products.”

Celebrated Irish Chef Richard Corrigan

is known for his passion for seasonal

food, his approach is defined by his

belief in good hospitality coupled with

excellent food.

Richard Corrigan adds: “The original

Cranks cookbook was packed full of

inspirational ideas to create proper

food for all the family.

“The new loaves are jam-packed with

ingredients that will really appeal to

the most adventurous tastebuds. These

new breads are versatile and can be

enjoyed on their own but they work

just as well toasted, as a sandwich or

even as part of a recipe.”

Richard Corrigan has also developed a

full range of recipes that highlight the

variety of uses for the breads, available

on facebook.com/cranksfood.

The new loaves will be available from

selected Waitrose stores, RRP £1.69.

The original Cranks cookbook was packed full of inspirational ideas to create proper food for all the family.

RICHARD CORRIGAN TEAMS WITH CRANKS BREAD

N E W S

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RECIPE:GRILLED PEPPER PANZANELLA WITH FETA

B R E A D R E C I P E

METHOD

Prepare a pan on medium-high heat.

Brush the pepper quarters with oil and season with salt and pepper.

Grill the peppers skin-side down until grill marks form on one side, about 5 minutes.

Flip the peppers and continue to grill until crisp-tender, about 2 minutes more.

Meanwhile, grill the bread, turning once, until nicely toasted on both sides.

Cut the peppers into 1-inch pieces and add to the bowl.

Stir in the cherry tomatoes, onion and basil.

In a small bowl, whisk together the remaining 1/4 cup oil, the lemon juice, garlic, 1/4 tsp. salt, and 1/4 tsp. pepper.

Drizzle over the salad and toss to combine. Season to taste with more salt

and pepper and let stand for 20 minutes before serving so the flavours meld.

Serve with the crumbled feta on top.

INGREDIENTS:

3 red, yellow, or orange bell peppers (or a mix), quartered

lengthwise, stemmed, and seeded

Half to 1 loaf of Breaditerranean bread, ¾ inch cubed

12 oz. feta cheese, coarsely crumbled

2 cups cherry tomatoes, halved

1 small red onion, diced

¼ cup chopped fresh basil

¼ cup extra-virgin olive oil; more for brushing

1 tbs. fresh lemon juice

1 medium clove garlic, crushed sea salt and freshly ground

black pepper

SERVES 4

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WHO’S TALKING

O N T H E G R A P E V I N E

In London, I often go to Bentley’s not only because I like the oysters but

also because I like Richard Corrigan’s cooking - Stellan Skarsgård

It is a treat to come here at any time of year, but the autumn months show the place at its

seasonal best – Ben McCormack

Don’t eat oysters in restaurants that don’t specialist in seafood. I reckon Bentley’s has the best oystermen in London – AA Gill

“Corrigan’s has always had a special place in my heart we both adore its beating heart of good quality heartfelt cooking. A huge thanks to Tara helping tailor our dream menu and making the entire restaurant feel like an extension

to our home.”

Dublin’s vegetarians will be in for a treat if Corrigan elects to go the fine-dining route and it will be interesting

to see whether he opts for a full-blown vegetarian restaurant, or for a less

restrictive offering that showcases the vegetables of which he is so proud -

Katy McGuinness

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W H A T ’ S O N

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food captured

F O O D C A P T U R E D

Monkfish, lobster & Courgette

fresh whole bream with brown shrimp lough sheelin trout

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A SELECTION OF THE BEST FOOD PHOTOS CAPTURED ON OUR

CHEF’S PHONES THIS MONTH

Mackeral pumpkin and burrata

Baked toffee apple Red mullet and pumpkinescabeche

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v p l - l o u g h r a m o u r 27

S T A F F

recruitmentIf you’re passionate about all things food & drink, take pride in hospitality and would like to be a part of a professional and motivated team, then keep reading.

The right candidate will have passion for the industry, and drive to develop their skills, knowledge and motivate those around them. Previous experience and an understanding of excellence in hospitality is essential.

Personality and character is absolutely imperative to be successful in this role, as is a keen interest in food, wine and restaurants. You will be immaculately presented and English speaking with a positive attitude.

Y o u w i l l r e c e i v e :

• An Attractive salary package

• Excellent opportunities for career progression within the group

• We value our employees and strive to give them the highest levels of job satisfaction and a great work l ife balance

• Staff meals on shifts

WaiterS/waitresses

HEAD BARTENDER

Sommeliers

RECEPTIONISTS

If you take pride in working to the highest standards and want to join a company that will train and guide you to achieve excellence in all that you do, then we would love to hear from you.

Due to the high volume of applications, only successful candidates will be contacted.

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B E N T L E Y ’ S - B A R

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As the summer came in, the sun shone

deeply on the house. Our London

teams come together in full force to

host our first wedding at the Lodge

since it’s restoration.

Chef Corrigan and his team served

a classic seafood cocktail followed

by prime Hereford beef finished Irish

strawberries, a wedding feast that can

only be dreamt of. Our couple Damien

and Elizabeth Kenny shared some of

their favourite pictures from the day

with us.

Wedding

A FIRST TIME

YES

J U S T A B O U T

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p h o t o s b y s h a n e O ’ N e i l

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W H Y N O T ?

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28 UPPER GROSVENOR STREET, WIK 7EH

TEL: 020 7499 9943

reservations@corrigansmayfair.com

11-15 SWALLOW STREET, WIB 4DG

TEL: 020 7734 4756

reservations@bentleys.org

COUNTY CAVAN, IRELAND

TEL: +353 49 854 6100

info@virginiaparklodge.com