VIRGINIA PARK LODGE
All the wild herbs, vegetables and occasionally fruit used in both London restaurants are grown fresh on Richard Corrigan’s estate in Ireland, Virginia Park Lodge.
Every other day a van leaves Virginia early morning bound for the ferry and on to London, where it arrives that afternoon. “Most stuff that comes into London is over a week old,” says Corrigan. “But ours is so fresh! Having your own gardens, there’s no replacement for that. How can you cook without beautiful ingredients?”