Food is Ireland's most important indigenous industry, with an annual turnover of 27.5 billion euro. It is an industry where the inputs, or raw materials, processes or how it all happens and outputs, the finished product are 100% made in Ireland. 

It creates jobs for people living in the country, these people then have the money to give to other businesses and as support for the industry grows, its credibility builds and Ireland's food and drink exports are able to command a premium price around the world, as well as encouraging tourists to visit, with the guarantee they''ll be well fed for the infamous tracks and trails around the island.

Richard Corrigan is one of Ireland's most respected chefs and is an ambassador for Irish food at home and abroad.

Growing up on a farm has written the menus wherever he is at the stove, whether that is in Virginia Park Lodge in Cavan or in Bentley's, in the heart of London's West End. 

Local and in season, the industry buzz words of the last decade, is all he has ever known and so he's well placed to keep growing his empire as this continues to become a way of life in the way we eat.

We talk about his career highs and lows, how the Covid19 pandemic will shake up and change his industry forever, his views on Michelin stars, the truth about operating a restaurant in Dublin and what he and his good friend and enemy Marco Pierre White talk about on the phone. 

Hosted on Acast. See acast.com/privacy for more information.