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Acclaimed Chef to create in-flight menu for premium passengers on London to Kuala Lumpur route
Subang, 9 December 2013: Malaysia Airlines has partnered with Chef Richard Corrigan, one of the UK and Ireland’s most esteemed chefs and restaurateurs, to create and launch a limited edition in-flight menu from February 2014.
Drawing inspiration from his two flagship London restaurants, Corrigan’s Mayfair and Bentley’s Oyster Bar and Grill, both renowned for their outstanding menus comprised of the UK’s finest ingredients, Richard Corrigan’s signature menu will be available to First and Business Class passengers flying on Malaysia Airlines’ double daily A380 service from London Heathrow to Kuala Lumpur International Airport.
Richard will create seasonally changing appetisers, mains and desserts which will live alongside the traditional Malaysian menu, comprising signature dishes from Richard’s restaurants given an Asian twist – from Corrigan’s game to Bentley’s inspired seafood appetisers.
Richard’s extraordinary career, spanning his work as a first class restaurateur, broadcaster, author and journalist, has seen him acquire a number of accolades over the years. He has attained a Michelin star, his restaurants have won countless awards, he has cooked for the Queen of England and is recognised as a pioneer of the slow food movement and champion of using seasonal, local produce in the UK.
Malaysia Airlines’ Area Manager UK and Ireland Weng Chi Lee said, “Malaysia Airlines is dedicated to providing a world-class dining experience and we can think of no one more passionate to bring a taste of British and Irish flavours to our in-flight dining than Chef Richard Corrigan.
His focus on quality ingredients and robust, authentic flavours perfectly mirrors Malaysia Airlines’ philosophy and we are confident his dishes will be a huge success amongst our discerning passengers.”
Chef Proprietor of Corrigan’s in London’s Mayfair since 2008, Richard’s multi award-winning fine dining restaurant has twice been named London Restaurant of the Year, serving up specialties of wild game, meats and pies in a daily changing seasonal menu.
In 2005 Chef Richard took over the iconic Bentley’s Oyster Bar and Grill in London’s Piccadilly, now renowned for its wild sourced British and Irish oysters shucked and served at the original art deco Oyster Bar and seasonal fish, scallops and shellfish served in the Grill and al-fresco Terrace. London diners can also enjoy his dishes at the Bentley’s Sea Grill in Harrods Food Hall.
Chef Richard Corrigan added, “I’m excited to be working with an airline that has built its reputation on hospitality and five-star service – values that reflect my own. I’m looking forward to awakening the taste buds of Malaysia Airlines’ passengers with some exciting Corrigan’s and Bentleys creations.”
Chef Richard Corrigan will work closely with Malaysia Airlines’ Manager, F&B/ Executive Chef, Chef Zahiddin to develop a menu of starters, main courses and desserts, which will be rolled out over a 12-month period.
The dishes will complement the traditional Malaysian menu served on board, including the signature Satay, which has been awarded the prestigious ‘Best Signature Dish’ award from SKYTRAX for the past two years, and the Chef on Call service, which provides premium passengers with the chance to pre-book a huge selection of restaurant quality meals 24 hours in advance of travel.
The partnership is part of a global Malaysia Airlines’ culinary campaign, which will see the five-star airline team up with influential Chefs in key markets to create unique signature in-flight menus.
About Richard Corrigan: Richard Corrigan has cooked all his life – his culinary inspiration comes from his childhood, living and working on his family’s dairy farm. Throughout his career, he has remained true to his roots and belief in championing suppliers and cooking with only the finest ingredients. This philosophy, along with his unrivalled reputation for exemplary hospitality, has been upheld in every restaurant he has opened, leading to a Michelin star and numerous plaudits and awards. Richard’s culinary career, in brief, spans several years in the Netherlands, head chef of Mulligan’s in Mayfair, London and his first Michelin star, awarded to him when he was head chef of Stephen Bull in Fulham in 1994, also in London. Richard went on to open Lindsay House in Soho, London, and won a Michelin star there in 1997. He then bought and refurbished Bentley's in 2005, an oyster and seafood restaurant just off Piccadilly, London. He went on to open Corrigans Mayfair in 2008. In addition to his restaurants, Richard’s broadcasting career has encompassed no less than nine series of the BBC’s flagship Cookery Series, Great British Menu, which has won no less than three times, residing currently as a veteran judge. The Great British Waste Menu attracted record viewing figures to BBC 1. More recently, he has hosted a 50 part series for Channel 4, Cookery School, and conquered the US with the hit series, Chef Race. His books have equally been notable successes and include the seminal The Clatter of Forks and Spoons. For more information, visit www.corrigans.com