Richard Corrigan is known for his refined gastronomy, along with a confident approach to ingredients and flavour pairings. His upbringing on a farm in part influences his approach to cooking - while his dishes are undoubtedly creative and luxurious they are also unpretentious and fresh.
Some of the highlights of this collection are the vibrant fruity recipes. Seared scallops with salsify and blood orange is a colourful, tangy masterpiece, while his Cod with quince recipe is served with grilled calçots, a Catalan green onion. His desserts, too, offer a glorious blend of fresh flavours and colours - try his Passion fruit parfait, served with a clever mango carpaccio.