Richard Corrigan

The Irish chef on new ventures, the challenges of cooking game, and giving something back to the countryside.

So what have you been up to, Richard? 

“I’ve been flat out…at our hunting lodge in Ireland, busy putting down the foundations of an amazing future horticultural operation. We’ve been at it for the last three years. It’s called Virginia Park Lodge and it has taken over my life a little bit. We’ve had lots of fishing parties there, fly fishing on Lough Sheelin for the wild trout. Lough Sheelin has had huge issues with pollution over the last 50 years, but the lake looks like it’s beginning to come good now.

“And of course grouse started the season off at Corrigan’s and Bentley’s. I also had my first mallards of the season on the menu at Corrigan’s last night. It’s such a great time of year.”

Have you managed to shoot yet this season? 

“This is the first year I haven’t been shooting. I normally go up to Northumberland as a guest of someone who has an estate up there. I didn’t go this year because the lodge has pulled me away from what is normally a quiet month of my cooking life. Of course, the lodge is flying now in Ireland; we’ve had a lot of things going on, from weddings to shooting parties and get-togethers. We are just laying out the plans for the next part of the evolution.

“So, no, I haven’t been out shooting yet, which feels really odd. I’m usually out every year and have been across the Pennines and of course over to Northumberland. I like woodcock. I’m not a great duck shooter but I love a bit of snipe. I’m keen to get out, but it won’t be until late in the year.”

Where do you usually try for your woodcock?