corrigan’s food LIFESTYLE FOOD COMMENT DRINKS RESTAURANTS GOOSEBERRY-GARDENS WEDDINGS ART RICHARD RECLAIMS IRELAND THE NEW WAVE OF DISTILLERS NATIVE SEASON MAGAZINE ISSUE 01 OCT-DEC 2014
Apr 06, 2016
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
2
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
4
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
6
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
3
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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6
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
23
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
31
W H Y N O T ?
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28 UPPER GROSVENOR STREET, WIK 7EH
TEL: 020 7499 9943
11-15 SWALLOW STREET, WIB 4DG
TEL: 020 7734 4756
COUNTY CAVAN, IRELAND
TEL: +353 49 854 6100