Richard Corrigan

How to cook ‘a partridge in a pear tree’

  • From Spectator Life

Already a subscriber? Log in

Keep reading for free

Subscribe today to get 3 months’ free digital access.

  • Unlimited access to our website and app
  • Enjoy Spectator newsletters and podcasts
  • Explore our online archive, going back to 1828
  • Plus, three months’ free digital access to the Telegraph
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

Comments

Join the debate for free — this month only

This month, be part of the conversation with other Spectator readers by getting your first three months for free. We’ll also give you three months’ free digital access to the Telegraph.

Already a subscriber? Log in