Richard Corrigan

Awarded two Michelin stars, quadruple winner of the great British menu, caterer to the Queen, the Obama’s and the Concorde.

His passion for seasonal food is matched only by his enthusiasm for ingredients sourced in Britain and Ireland. Richard’s approach is defined by his belief in good hospitality coupled with excellent food: that is sourced as locally as possible and from individuals rather than large companies.

“The lodge is located in the heart of the Cavan countryside, a triangle of Ireland people don’t visit enough. In its 400 years of history, there has only been three owners and I am very lucky to call myself the fourth.”

Richard’s culinary career, in brief, spans several years in the Netherlands, head chef of Mulligan’s in Mayfair in London and his first Michelin star, awarded to him when he was head chef of Fulham Road in 1994, also in London. Richard went on to open Lindsay House in Soho, London, and won a Michelin star there in 1997.

He then bought and refurbished Bentley’s, an oyster and seafood restaurant just off Piccadilly in 2005. He went on to open Corrigan’s Mayfair in 2008; Bentley’s Sea Grill at Harrods was his next venture in 2012 and most recently, the Virginia Park Lodge in Ireland. Virginia Park Lodge is very special to Richard as this is where he married his wife, Maria, 28 years ago.

All menus at Virginia Park Lodge are exclusively created by Richard Corrigan, they are compiled using only the finest natural produce, a true reflection of Richard’s passion for wild, flavour-rich and unpretentious cooking. We source the best seasonal food insisting on freshness and quality. We are proud to support local farmers, food producers and suppliers.

“My intentions were never a hotel, but rather a “hometel.” It’s a cross between a country house and the efficiencies of a great hotel with a real sense of your own home and your own staff.”