Chef Richard Corrigan says “teamwork” drove the revival

Celebrity chef Richard Corrigan said yesterday he hopes the current energy and food inflation “doesn’t put us in a situation where it’s like, ‘Jesus Christ, a toast is $10.'”.

r Corrigan expressed fears of a sandwich price hike as he commented on new accounts showing revenue at his shop at Virginia Park Lodge in Co Cavan nearly tripled to £2.18million last year .

The surge in revenue at the chef’s Irish business helped restaurant group Richard Corrigan’s total revenue soar by 228 per cent last year, from £2.75m to £9.03m.

Strong profit growth at Richard Corrigan Restaurants (Holdings) Ltd resulted in a return to pre-tax profit of £156,109 after posting a pre-tax loss of £1.47m in 2020.

In an interview, Mr Corrigan said the entire team behind his Virginia Park Lodge and three London restaurants was “really crushed, it was a team effort. We worked hard to get back on our feet.”

He said: “Virginia Park Lodge is acting resilient and strong. It is a multi-generational family project.”

Mr. Corrigan’s Virginia Park Lodge operation benefited from the lifting of Covid-19 restrictions in early June 2021 and he said the company had seen a further increase in sales this year.

He said: “Covid has been very tough on hospitality everywhere. In contrast to many of our colleagues, we got away in top form and, above all, slightly in debt.”

Mr Corrigan will open a new restaurant in Dublin, Park Cafe on One Shelbourne Rd, on November 5th and announced he is investing €2.7million in the venture.

He commented: “You can’t run a business these days with a half-hearted idea of ​​what it would be. We’re talking about new kitchens, everything new.”

The new restaurant will initially create 50 jobs and Mr Corrigan said it made sense to invest in Dublin now.

Mr. Corrigan said that after the $2.7 million for The Park Cafe, he is spending an additional $800,000 to open a six-bed townhouse, the Deer Park Inn, in Virginia in December or January.

“It’s an extension of The Lodge. Ireland is important to me and I’m really excited to be hanging out in Ireland,” he said.

“I could put that money in London. I’ve done enough in London and it’s up to another generation to carry on the London project.”

Richard Jr., his 33-year-old son, is now CEO of the entire group.

“I will focus on chefs and kitchens myself and the operational side will fall to my son. I’m becoming more of a teacher and behind-the-scenes motivator for chefs.” Chef Richard Corrigan says “teamwork” drove the revival

Fry Electronics Team

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