Restaurateur Richard Corrigan has introduced a dynastic element to his business with the elevation of his son Richie to the post of general manager at Corrigan’s Mayfair.

He has also appointed former Jason Atherton deputy Ross Bryans as chef patron to lead Corrigan’s Mayfair into a new era. Bryans trained with Clare Smyth at Restaurant Gordon Ramsay and was head chef at Pollen Street Social before opening the Clocktower in New York for Atherton.

Meanwhile, a new late-night watering-hole, Dickie’s Bar, will open next month at Carrigan’s Mayfair in collaboration with New York mixologist Gregory Buda of Manhattan’s Dead Rabbit, said to the the world’s best bar. It will take a “culinary approach” to cocktail creation, with ingredients arriving fresh every day from Virginia Park Lodge, Corrigan’s bio-horticulture garden in his native Ireland.

Corrigan reinvigorated Bentley’s, the 100-year-old oyster bar near Piccadilly Circus, after taking it over in 2005, and opened Corrigan’s Mayfair three years later. The 2017 Harden’s Survey describes the Mayfair venue as a “clubby, opulent place with fine cuisine”.

Richie Corrigan trained at Les Roches hotel management school in Switzerland and has worked his way through Bentley’s and Corrigan’s. Corrigan senior could be describing himself when he says of his son: “Richie has it in his bones – when I watch him on the floor I am always reminded that some people have a natural way with this job. This has been clear since he was just a boy – I can’t wait to see him in action and see where he takes us.”