Richard Corrigan

How to cook ‘a partridge in a pear tree’

  • From Spectator Life
  • Comments

Already a subscriber? Log in

This article is for subscribers only

Subscribe today to get 3 months' delivery of the magazine, as well as online and app access, for only £3.

There’s no commitment, you can cancel any time.

  • Weekly delivery of the magazine
  • Unlimited access to our website and app
  • Enjoy Spectator newsletters and podcasts
  • Explore our online archive, going back to 1828
Written by
Richard Corrigan
Richard Corrigan is a Michelin-starred chef. He is chef and patron of Corrigan's Mayfair, Bentley's Oyster Bar and Grill, Bentley's Sea Grill in Harrods in London, and Virginia Park Lodge in Virginia, County Cavan.

Topics in this article

Read next

Trending

Niall Gooch

Does Channel 4 think this counts as balanced?

We are now just nine months out from the latest possible general election, which means that in a year’s time the House of Commons is going to look very different. Absent a remarkable revival in Tory fortunes – which there is no earthly reason to expect – their current seat total will be at least

Latest

Comments

A blooming good offer

Join the conversation with other Spectator readers by getting the next 3 months for £3.

Already a subscriber? Log in