corrigan’s food MAGAZINE
ISSUE
01
OCT-DEC 2014
LIFESTYLE FOOD COMMENT DRINKS RESTAURANTS GOOSEBERRY-GARDENS WEDDINGS ART
THE NEW WAVE OF DISTILLERS NATIVE SEASON
RICHARD RECLAIMS IRELAND
EDITORIAL
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Introduction Welcome 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. 3
GOOSEBERRY GARDENS - VIRGINIA PARK LODGE
WHAT’s in the kitchen figs Although not juicy, or particularly
a rt ich oke PUMPKIN
sweet, the fig is an incredibly luscious
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Whoever the first person to eat was, he must have been either very
fruit, with a very delicate aroma.
Pumpkins are the most well-known of
brave or very hungry. This well built
Originally from Asia, figs are now grown
all the winter squashes, and are most
and beautiful thistle family member
mainly across the Mediterranean. With
associated with Halloween. Inside
originates from the Mediterranean
over a hundred, figs are grouped into
the tough orange or yellow skin, the
region referencing growth in Italy,
four main colours: white, green, red
bright orange flesh is sweet and honied
Sicily and southern Spain eventually
and deep purple/black. Figs have an
perfect for both sweet and savoury
arriving in England in the 16th century.
oval or slightly flattened pear shape,
dishes. They are a particularly good
Pick artichokes with well-coloured,
and thin skin that encloses hundreds of
source of fibre, as well as a range of
undamaged, tightly-closed leaves –
seeds bound by a softly fibrous red or
vitamins and minerals. The season
buy the best from July to November.
purple soft flesh. The delicate nature of
for pumpkins runs from October to
To serve whole, cut the tough tips of
the fruit means you need to be careful
December – choose the best pumpkins
the leaves off with scissors, holding
how they are cooked. In our restaurants
by feeling them for their size and
the stalk to keep the artichoke steady.
we serve them with our game terrines,
smoothness of skin. We’re baking,
Using a knife, slice the base off, so
salad and of course cheese boards.
roasting and pickling pumpkins in our
that it will sit upright, before trimming
restaurants this month for soups, our
off the pointed top (the younger the
handmade ravioli and as a side with our
artichoke, the less you’ll need to cut
game dishes.
off).
fr om the gra p e v i ne blog by sarah noonan
O
ctober, the month when
The constant rain of leaves are a
Jack frost begins to tighten
valuable resource for us gardeners
his chilly grasp bringing
and we are busy collecting. Leaves
foggy mornings, cool nights
provide a source of brown, carbon
and blustery afternoons.
rich material for composting,
Days shorten and shadows lengthen.
essential if our compost heap is not
The soft golden light which kisses
to turn into a small, wet mass. Other
the Cavan landscape each evening
leaves are collected and stored, to be
is among the most beautiful of the
broken down by fungi into a fibrous,
year, but it is gradually dwindling
moisture retentive and free draining
as darkness approaches earlier and
material known as leaf mould which
earlier each day. THe days may be
will be used as a mulch next year.
getting cooler, but the autumnal
IN THE VAN
Cauliflower
colours are warming. Leaves of burnt
In terms of edibles the harvests are
orange, buttery yellow and flaming
still on going as I write the van is
Beetroot
reds carpet the ground, mirroring
just returning from London, after
Turnips
the colours of the fire burning within
delivering our veggies.
The Lodge, the smell of wood smoke filling the air as the garden team goes
Gardening really is all about forward
about our work.
planning, looking to the next crop. The polytunnels have been filled with
But why does this colour change
a variety of oriental salad leaves,
occur? Be prepared for the sciencey
herbs and hardy winter lettuces to
bit.
keep our restaurants supplied until
Plants are very clever really.
This colour change is a hormonal
next spring. Navet turnips, pak choi,
response to the dwindling light levels
carrots and a range of radishes have
and lower temperatures. Plants need
also been sown under cover to carry
light to make food, which they do in
us through the winter months. This
green pigment molecules. Trees know
month we shall also be planting out
there is not enough light to make
spring cabbages and direct sowing
food in the autumn so they stop their
hardy broad bean, Aquadulce Claudia
food making factories and instead the
for harvest next year.
other pigments, yellow, red, brown,
Even though old Jack Frost has made
come to the fore front .
an appearance, and the garden team may have begun to bundle
This year mother nature has been
up, donning hats and scarfs, but with
particularly flamboyant with her paint
all this work to be done its not long
brush, the mild spring and warm
before jackets are discarded and
summer days has filled the landscape
sleeves rolled up, as we garden girls
with more colour than a Piccaso!
plough on!
Pumpkin Lettuce Kale
Radishes
Chestnuts Herbs Artichoke Tomato
Salad Melon
Courgettes
Peppers
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D AT E S F O R T H E D I A RY
20 th oct
24 th oct 22 nd oct PUMPKIN FESTIVAL
CRANKS BREAD LAUNCH
RICHARD COOKS ACROSS THE POND
24 th oct
GLORIOUS GROUSE DINNER
7 th NOV iyf dinner
CELEBRATING 25 YEARS IN THE DORCHESTER
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8 th NOV LAST COOKERY SCHOOL OF THE YEAR
23 nov rd
30 th NOV
THE ESTABLISHMENT CLUB AT BENTLEYS
10 th DEC
VPL CHRISTMAS LUNCH
4 th dec
MOVIES UNDER THE MOONLIGHT AT BENTLEYS
19 th dec
CHRISTMAS HAMPERS
CHRISTMAS CAROLS AT BENTLEY’S
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WHITE HOUSE GROUSE
RECIPE: white house grouse FOR THE ORANGE MARMALADE: INGREDIENTS:
Finely zest all the oranges, reserving half
48 oranges
Remove all the outside pith and discard
Jam sugar – approximately 3kg
Weigh the oranges, then add half the amount of jam sugar, half the zest
Half a bottle of whisky
Boil all of this in a large pot until it reduces and begins to thicken and pass
6 cloves
In a separate pot, add the zest of the juice of four oranges and half a bottle
36 parsnips 4 large pumpkins 40 pears
of whisky and the cloves Cook until the zest softens and add to the jam Cool and set aside
16-20 jalapenos 3kg young tender leaf spinach
FOR THE VEGETABLES:
1.5 litres of double cream
Dice the parsnips and pumpkin into a medium dice
250g ginger (finely diced)
Finely slice jalapenos
150 grouse (2 breasts, skin on)
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
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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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S TA F F I N T E R V I E W
&
a
STAFF INTERVIEW: CHRISTINA BENNINGTON CURRENT POSITION: RECEPTIONIST - BENTLEY’S NATIONALITY: NORTHERN IRISH
IF YOU DIDN’T HAVE TO WORK WHAT WOULD YOU DO?
Be an actor (Like everyone in London!)
IF I TAKE A LOOK INSIDE YOUR REFRIGERATOR WHAT WOULD I FIND?
Vegetables... I’m a Vegan.
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HOW LONG HAVE YOU WORKED WITH US?: 11 WEEKS
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1
NAME 3 PEOPLE YOU WOULD LOVE TO INVITE TO YOUR ULTIMATE DINNER PARTY?
Robert Downey Jr, Darcey Burnell & Kingue Nkembe
5 TELL US ONE THING PEOPLE DON’T KNOW ABOUT YOU?
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I have a photographic memory.
YOUR IDEAL DEATH ROW MEAL?
Anything with peanut butter
6 WHAT’S ON YOUR IPOD?
Musical theatre, Ed Sheeran, lots of workout music!
SPOTTED & OVERHEARD
spotted & overheaRD
bentley’s
corrigan’s
AA Gill
Victor Lewis-Smith & Stephen Fry
Popped in for his fix of oysters during the Bentleys’ oyster festival
Lunched with us in the Kitchen Library
Joe Calzaghe
Jeremy Wayne
Undefeated world champion boxer (retired), MBE, CBE
Restaurant Critic at Tatler visited to meet new Head Chef Alan
Niall Rochford
Valentine Warner
General Manager of Ashford Castle, 5* hotel in Co Mayo Ireland
Celebrity chef
Lord Balfour
Alan Byrne
Regular, founder/director at Virtus Trust Group
Chief Executive and Editor-in-Chief of the Racing Post
Clare Hargreaves
Karen Moss
Writer for The Independent and BBC Good Food Magazine
Online editor for Harden’s
Laurent Lacassagne
Christine Ourmieres
CEO of Pernod Ricard & Chivas Brothers
CEO of CityJet (Irish aviation company)
Thomas Bucaille Director of talent at Condé Nast International Stella Adams Publishing director at Exclusive Magazines,
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VPL - EN T RA N CE IN A UT UMN
G O I N G N AT I V E
going native! 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.
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Nutrition facts: Oysters are an excellent
energy; one dozen raw oysters contain
source of zinc, iron, calcium, and
110 kilocalories (460 kJ). Oysters are
selenium, as well as vitamin A and
considered most nutritious when eaten
vitamin B12. Oysters are low in food
raw.
OYSTER RECIPE
RECIPE:
oysters with spinach & tarragon butter 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
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.
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V P L - view from t h e boat h ouse
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IRISH WHISKEY - ARTICLE
irELAND’S NEW CRAFT DISTILLERS
BLACKWATER DISTILLERY, WATERFORD I r eland’s n e w e st c raft m icro-dist i l l e r y , t he fi r s t in the sou t h e ast co unt y of Wate rfo r d fo r 174 y e a r s. The det a i l s ar e s t i l l unknown unt i l Nov e m b er 2 01 4 but expe c t vo dka , g i n and w hiskey.
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Dingle Distillery, Co Kerry Th e Di ngle Dis tiller y wa s l a u nched in 2 01 2 d es c r i b ing its elf as a n ‘a r t i san’ dis tiller y. W i t h a p roduction of o n l y 2 cas ks a day they a r e a d a m ant not to b eco m e a ‘m egabrand’ b u t rat h er cr eate a ‘s u p er l ative quality and u n i q u e character ’. The f i r s t Di ngle Whis k ey w i l l b e releas ed in 2 01 6 w h i c h h appens to be t h e c entenar y of I r is h i n d ep endence.
Teeling Whisky, Dublin The capital’s f ir st dist illery in 1 2 5 year s locat ed in Newm ar k et Square arrived ear lier this year an d alr eady on s ale. Th e pot s till dis tiller y will produ ce 500,000 litr es of wh isky annually cons is t of t h ree traditional copper pot st ills r eviving the trad it ion al s tyle of the old Du blin dis tiller ies .
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, Banagher
Bru Brewery, Trim
Carlow Brewing Company, Muine Bheag
The B o B r e w e r y i s locate d i n t he mi d l a n d s town of B an ag h e r o n the ba n ks of t he r i v er Shann o n , i n t he h ea r t of Irel a n d . Th e i r n a m e deriv e s fro m t he Cel t i c & Irish m y t ho l o g y , wh er e g re at i mp o r t a n c e i s attac he d to t h e b r i s t l es of the b o ar an d bo a r huntin g . A s su c h B o Bristle be e r s a r e 1 0 0 % ’wild’ b e e r s br e w ed b y hand i n smal l bat c h es .
The br ewer y is located on the banks of the River B oyne in the his tor ic town of T r im , County M eath. B r ú B r ewer y em phas is es it’s us e of only the ver y bes t of ingr edients including naturally f ilter ed water m ak ing them 1 00% naturally br ewed and chem ical f r ee.
One of I r elan d’s lar ges t craft br ewer ies fou n ded in 1 996 , it was also on e of I r eland’s first craft br ewer ies . Carlow B r ewer y are kn own as the pion eers in I r is h craf t brewin g winning a many 19 national an d inter nation al awards. Their range ran ge includes wh eat beer, pale ale an d Irish s tout.
NEWS
RICHARD CORRIGAN TEAMS WITH CRANKS BREAD Cranks has teamed up with award
for Cranks and we are pleased to be
winning chef, Richard Corrigan, to
bringing the brand up to date with
devise a range of innovative new loaves
a vibrant new look and great quality
of bread due to hit shelves on 20th
products.”
October in selected Waitrose stores. The original range of whole loaves
Celebrated Irish Chef Richard Corrigan
feature adventurous flavours and
is known for his passion for seasonal
unique twists on classic combinations:
food, his approach is defined by his belief in good hospitality coupled with
‘Carry on Carrot’, an aromatic carrot
excellent food.
and coriander bread Richard Corrigan adds: “The original ‘Hippity Homity’, a properly hearty
Cranks cookbook was packed full of
cheese and potato bread.
inspirational ideas to create proper food for all the family.
The original Cranks cookbook was packed full of inspirational ideas to create proper food for all the family.
‘Breaditerranean’, a gloriously tasty pepper and olive bread.
“The new loaves are jam-packed with ingredients that will really appeal to
Laura Mallon for All about Food, the
the most adventurous tastebuds. These
company who owns the Cranks brand
new breads are versatile and can be
comments: “We’ve always been proud
enjoyed on their own but they work
of our bread and the time, effort and
just as well toasted, as a sandwich or
care that goes into making every one.
even as part of a recipe.”
Partnering with Richard Corrigan was a natural step. He shares the same
Richard Corrigan has also developed a
values and love of adventurous taste
full range of recipes that highlight the
combinations as we do; and the
variety of uses for the breads, available
resulting range takes our bread to a
on facebook.com/cranksfood.
whole different level.”
The new loaves will be available from selected Waitrose stores, RRP £1.69.
The launch will also introduce a fresh
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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
BREAD RECIPE
RECIPE:
GRILLED PEPPER PANZANELLA WITH FETA 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
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.
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ON THE GRAPEVINE
WHO’S TALKING “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.”
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
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Dublin’s vegetarians will be in for a treat if Corrigan elects to go the finedining 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
Don’t eat oysters in restaurants that don’t specialist in seafood. I reckon Bentley’s has the best oystermen in London – AA Gill
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
W H AT ’ S O N
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FOOD CAPTURED
food captured
Monkfish, lobster & Courgette
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fresh whole bream with brown shrimp
lough sheelin trout
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 pumpkin escabeche
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vpl - lough ra m our
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S TA F F
recruitment If 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.
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. 28
You wi ll recei ve: • An Attractive s alary package • Ex cellent opport u n it ies for car eer progr es s i on wit h in t h e group • We value our e mployees an d s tr ive to give the m t h e h igh est levels of job s ati sfact ion an d a gr eat wor k lif e balan ce • Staf f m eals on sh ift s
WaiterS/waitresses HEAD BARTENDER Sommeliers RECEPTIONISTS
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BEN T LEY’S - BAR
JUST ABOUT
A FIRST
TIME YES
Wedding
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.
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ph ot os by sh a ne O’Nei l
WHY NOT?
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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