Richard Corrigan was born in Dublin and brought up on a 25-acre farm in County Meath in the Irish midlands. Richard started his career at age 14 as a trainee chef at the Kirwin Hotel, in his home town of Athboy, Co. Meath.

At age 17 Richard moved to Holland and lived there for four years developing his skills as a chef de partie at various top hotels and restaurants.

In 1985 Richard moved to London to work with Michel Lorrain at Le Meridien Hotel in Piccadilly. After one year he became head chef for Stephen Bull in Blandford Street W1, before moving to Mulligan’s in Mayfair. He then worked at Bentley's Bar and Grill in Swallow Street W1 (he recently purchased the lease on this long-established restaurant) and then returned to work with Stephen Bull in Fulham Road, and it was at this point the restaurant was awarded a Michelin star.

In 1996 he launched Searcy’s at the Barbican and then formed a business partnership with Searcy’s.

Having gained tremendous critical and public success in all these establishments, in autumn 1997 Richard opened Lindsay House in London’s Soho, where his Celtic roots are evident in a menu of earthy and robust tastes and textures. The restaurant was awarded a Michelin star in 1999. In 2000 Richard was awarded 'Outstanding London Chef' at the Carlton London Restaurant Awards.

In 2004 Richard and Searcy’s Ltd opened an exclusive restaurant and bar at the top of St Mary’s Axe, the striking Norman Foster-designed building known affectionately as The Gherkin. In 2006, Richard took over the reins at the well-established London fish restaurant, Bentley's.

Richard has catered for numerous prestigious events, including preparing lunch at 10 Downing Street for Tony Blair and the King and Queen of Jordan and a dinner held by Tony Blair for Irish President Mary McAleese.

He opened Bentleys Oyster Bar & Grill in Dublin in September 2008 and released his new book; ‘the clatter of forks and spoons: honest happy food’ in October 2008.