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Chef Corrigan’s rural farm upbringing has shaped the way he approaches a kitchen, instilling an unpretentious respect for seasonal good food with a disdain for anything going to waste, as he knows the hard graft that goes into producing it.
From finned to feathered, grown to gathered, every bit of produce that enters the kitchens across the Corrigan Collection is from a hand-selected artisan producer who the chefs can be sure care as much as they do.
“An absolutely cracking new restaurant up on the top floor. Some top-quality materials, highest-level craft skills and inspired creativity.”
– Financial Times, Tim Hayward
“We understood the land and the food it gave is, where everything we ate was produced simply and tasted of what it should”
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