Richard Corrigan and Nigel Howarth Head Line Skills For Chefs 2011

Richard Corrigan and Nigel Howarth Head Line Skills For Chefs 2011
Skills for Chefs

Skills for Chefs

Standard Supplier 16th March 2011

Richard Corrigan and Nigel Howarth Head Line Skills For Chefs 2011

Richard Corrigan
Brought up on a farm in County Meath, Richard was raised on wholesome, uncomplicated, home grown cooking.  Using ingredients that he himself helped to cultivate Richard’s upbringing is something which he firmly attributes his cooking style to and plays a vital role in the menus he crafts for all of his restaurants.
Richard spent four years cooking in the Netherlands before progressing to Head Chef of Mulligan’s in Mayfair.  His first Michelin star was awarded at Stephen Bull’s Fulham Road restaurant in 1994, prior to launching the acclaimed Michelin-starred Lindsay House in Soho in 1997.
Following his success at reviving the famous Bentley’s Seafood Bar & Grill in London, Richard recently opened an Irish Bentley’s based in Dublin.   Richard has prepared lunch at 10 Downing Street and been crowned winner of the Great British menu no less than three times.
TV appearances include BBC2’s Full on Food, Saturday Kitchen and Market Kitchen, Richard also hosts the Irish primetime television series, Corrigan Knows Food, one of Ireland’s most popular TV shows.
Corrigan’s, Mayfair was awarded London Restaurant of the Year 2008/2009 by the Evening Standard and 3 AA Rosettes within the first three months.  In October 2009, Corrigan’s Mayfair was awarded ‘AA London Restaurant of the Year’, and gained the Highest New Entry in the National Restaurant Awards at No5.
In Richard’s own words, as described in his latest cookbook ‘The Clatter of Forks and Spoons’: “Growing up on a farm teaches you respect for the cycles and seasonality of food…... and with each movement of the calendar, nature has something else to give us.”
I think there’s an appreciation about food and flavour that’s formed in your childhood…..and knowing the time and work that goes into producing good food, makes you hate to waste any of it
 
Nigel Haworth
Nigel’s early training was undertaken at Accrington and Rossendale College.  He worked at the Royal Berkshire in Ascot and the Grosvenor Hotel in London.  He has also worked with Natalie Viscardie, one of the finest Swiss chefs.
Following a seasonal position at Gleneagles Hotel during 1980, he returned to Switzerland.  Nigel joined the Hotel Mont Cervin where he perfected his patisserie skills and obtained a diploma in his sugar work.  
 
Nigel returned to England totally disillusioned by the standards in restaurants and catering in the Lancashire region and decided to take the post of a lecturer at Accrington and Rossendale College.
 
In March 1984 he was offered the challenging position as Head Chef of Northcote Manor. 
Northcote has been awarded Commended Country House Hotel by the BTA, followed by Northcote Manor's first appearance in the Good Food Guide in 1987.
 
Training has always been at the forefront of Nigel's mind and consequently he and fellow North West chefs formed the North West Chefs Circle, a body determined to galvanise professionals, lecturers and students together for the greater good of the industry.  The pride of Lancashire has never been far away from Nigel's heart and he has trumpeted the qualities of Lancashire ingredients during these years, becoming an Ambassador for Regionality. His reputation as a chef of great skill and finesse sits alongside his desire to champion rustic and true "terroir".
 
In 1995, Nigel's hard work was rewarded by the prestigious award of 'Egon Ronay Chef of the Year' and in January 1996 the team were awarded One Michelin Star which has been successfully retained each year.  Nigel is also mindful in continuing to build his reputation and profile and is now a member of the Masterchefs of Great Britain and is very proud to have become a full member of the Academy of Culinary Arts.
 
On 8th July 2004 at Buckingham Palace Nigel received The Prince Philip Medal, City & Guilds highest achievement in recognition of his lifelong commitment to catering, leading him to be an inspiration to others.
In 2006 Nigel was honoured to receive The Lifetime Achievement Award at the Northern Hospitality Awards. The judges commented "A true ambassador for the industry, all of Nigel's success and hard won reputation has been utilised to promote an inspirational vision for Northern Hospitality."
 
In 2009, Northcote scooped the British Hospitality Association Food Award presented by London Mayor Boris Johnson. Nigel also reached the final of BBC2's Great British Menu with his Lancashire Hotpot and made his BBC Saturday Kitchen and Market Kitchen debuts. When Nigel and his colleague Craig attended the Catey awards ceremony, they were honoured to receive the "Special Award" recognizing their significant contribution to the hospitality industry and inspiration to others along with championing regional produce long before it was fashionable to do so. In September 2009, Nigel was also awarded Outstanding Contribution to Tourism in the North West Tourism Awards.
Skills for Chefs 2011
 

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you