Why Richard Corrigan is turning vegetarian – Independent.ie

The London-based chef has hinted that he may be opening a vegetarian restaurant in Dublin. Katy McGuinness reports on what delights may soon await his Irish customers.

Celebrity chef Richard Corrigan is considering opening a new vegetarian restaurant in Dublin using produce from his 100-acre estate in Co Cavan. The gardens of Corrigan’s Park Hotel in Virginia are already supplying vegetables to the chef’s London restaurants: Corrigan’s Mayfair, Bentley’s Oyster Bar and Bentley’s Sea Grill in Harrods.

Given that the Meath man is synonymous with high-end establishments, it’s safe to assume that if he does decide to embark on another Dublin restaurant venture (his first was the ill-fated Bentley’s which opened in 2008, located in what is now Cliff Townhouse on St. Stephen’s Green), Corrigan won’t be going head to head with Cornucopia, Blazing Salads and Govinda’s, the best known of the capital’s few vegetarian restaurants.

All are deservedly popular, and serve wholesome and nourishing vegetarian food that won’t break the bank. In Cork, Denis Cotter’s highly regarded Cafe Paradiso is where Irish vegetarians go for a gourmet experience. But none of these restaurants could be said to have scaled the heights of the very sophisticated vegetarian and plant-based food that exists in other capital cities around the world.

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 without limiting himself to cooking without any fish, game or meat at all. This is, after all, the man who has included squirrel on the menu of Bentley’s Oyster Bar in London.

via Why Richard Corrigan is turning vegetarian – Independent.ie.

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