All In London talks to Richard Corrigan

Where do you source your ingredients?.
From small suppliers throughout Britain and Ireland who have the same vision, passion and commitment as we do. It’s something I believe in passionately and all my menus reflect this.

Which are your favourite London restaurants?
It’s almost impossible to single out even a few in such a diverse, brilliant and exciting city. Anyone doing things brilliantly. Thierry Tomasin and Martin Nisbet at Angelus for example. Great food, brilliant wine list, comfortable room. What's not to like.

What is your favourite food to experiment with?
Sustainable fish. Creating dishes that people want to eat and leaving the seas in a fit state for others is something we are very focused on.

Can you name a food that you regard as a guilty pleasure?
No. I'm inherently greedy. I love to eat!

Is there an ingredient you hate using?
Anything that comes out of a jar or a packet. Although I'm never too far from a bottle of Tabasco.

What do you think restaurant trends will be for the year ahead?
Small, owner-led, very focused. We are already seeing that in Soho and it’s spreading into Covent Garden.

What has your most valuable experience as a chef been?
Learning to run a business. You can be a creative genius but you've also got to learn to count the pennies.