The Glowdown with Jess Corrigan

Meet Jess, co-founder of restaurant PR agency, CRAB Communications and one of the biggest fellow food lovers I know. As daughter of renowned Irish chef, Richard Corrigan, Jess grew up in London surrounded by chefs, kitchens and seriously good food, which influenced her to start her career aged 14. Since then, Jess has gone on to work for London agencies such as ANM and Sauce Communications before deciding to start her own agency with two close friends in 2019. Corrigan has worked with some of the UK’s greatest chefs, including Paul Ainsworth, Sat Bains, Claude Bosi, Hélène Darroze and Phil Howard and currently represents some of London’s best restaurants and chefs, including Homeslice, The Corrigan Collection, Bettina’s Kitchen s and Hicce.

I had the pleasure of working with Jess before she went on to set up her own gig and can confidently confirm that she is hilarious and down to earth with an infectious laugh, personality and drive. Today, I chat to Jess about what it was like growing up with a chef as a dad, her lockdown beauty favourites, biggest inspirations, her dinner party guests and the challenges faced running a PR agency in the most affected industry from the global pandemic, Covid 19. Food lovers, this ones for you…

AO: “Jess! What a joy it is to have you on here. For those that don’t know you, please can you tell us a bit about yourself and your work?”

JC: I’m lucky enough to work in the world of food and drink PR and recently started my own agency, CRAB, with two friends, Tess Berry and Tom Rogers.

AO: “I know you grew up in London and now live there full time, but you also spent some time in Ireland. What period in your life was that and where do you think to be home?”

JC: I was born in London but shipped off to boarding school in Ireland when I was 12 (hence the London accent). I consider London ‘home’ but Ireland is very special to me. It’s where most of my family and friends live but I don’t get to visit as much as I’d like.

AO: “Lets get started with food, our main topic of conversation today… What was your first memory of food?”

JC: Ooof. I have no clue what my first memory of food was but I remember my first worst experience. My dad, for some reason, decided to prepare gnocchi three days in a row and my brother and I physically couldn’t take another mouthful. I still don’t enjoy gnocchi to this day!

AO: “That’s hilarious - gnocchi is one of my favourite dishes but I can see why 3 days in a row is a bit much… With Richard Corrigan for a father, would I be right in saying food was a big part of your upbringing and something that you have always had a strong interest in?”

JC: Absolutely! I wouldn’t say we were constantly eating out in restaurants but our parents were very strict on certain things like sitting down for dinner every evening and never really bought processed foods or takeaways. Food and the industry was and still is, the topic of most conversations in my house and my two brothers also work in hospitality so it obviously sunk in!

AO: “Now that is a true foodie family, I love how you all share the same love and passion for the industry, that is really special. Did coming from such a foodie family have an impact on your career path or do you think you would have gone down this route regardless?”

JC: It 100% impacted my decision. I was studying Psychology at Westminster and on my free periods would walk down to Bentley’s and faff about the reception area and take orders. Looking back I was probably very annoying but I loved it. It never felt like dad’s place of work, the restaurants and the team were and still are part of our life.

AO: “A hustler from day 1. You’ve had such an incredible career so far, working with top chefs amongst the likes of Sat Bains and Paul Ainsworth and London restaurants including Cornerstone and Daffodil Mulligans. Where did your career in PR begin?”

JC: I was working at Bentley’s and Corrigan’s Mayfair doing a bit of everything including reception, guests relations and accounts. The hours, as you know, are very antisocial and the General Manager at the time asked if I had considered PR, which I hadn’t. A month later I was interning at APR Communications in Chelsea - a luxury lifestyle agency and I still keep in touch with the team there.

AO: “Haha, the hours are definitely not the most social but the love for the industry keeps one inspired. What would you say is your favourite thing about working with chefs and restaurants?”

JC: The creativity and spontaneity.

AO: “Had you always dreamt of running your own communications agency? What has been the biggest challenge faced so far?”

JC: I don’t think it was really on my mind a few years ago but I always wanted to be my own boss and after working closely with Tom and Tess, I knew I wanted to do it with them both. Our biggest challenge so far has been Covid 19! The week restaurants closed was horrendous for Crab and my family business but I hope we’ll get through it.

AO: “That is definitely a challenge you won’t forget and the uncertainty for such a special industry is really scary. Before lockdown, what did a typical working day look like for you?”

JC: The three of us meet at Old Sessions House in Farringdon every morning and usually work from there unless we have meetings.

AO: “What are your most reached for beauty products right now?”

JC: My Fresh soy cleanser and Verso deep cleanser! I couldn’t do without my REN exfoliator though!

AO: “We couldn’t not talk about your favourite places to eat out. What are your favourite London based restaurants?”

JC: Clients aside, Elystan Street, Cornerstone and The River Cafe.

AO: “When you and your family are all together, what does a typical feast look like?”

JC: Dad’s cooking mantra is ‘keep it simple’ so a special dinner would probably consist of lots of grilled fish with simple sides like buttered new potatoes, peas and whatever else is in season. He’s been doing all the cooking throughout lockdown so we’ve been spoilt!

AO: “Imagine you are hosting a dinner party and you can invite anyone you wanted - who would have sat around the table and what would you cook?”

JC: My cooking skills aren’t up to much so I’d ask Tess (Berry) to assist as she’s an incredible cook! She’d probably prepare her famous Spanish rice with some delicious meat or fish. I wouldn’t relax if I were sitting beside the likes of David Attenborough or Beyonce, so I’d most likely invite some fun industry people. Dominic Rowntree (Samphire & Salsify) does some brilliant impressions!

AO: “Who have been your biggest icons and inspirations so far?”

JC: I really admire Paula Fitzherbert, Comms Director for the Maybourne Hotel Group. She does everything with such style and grace and is truly the queen of PR! As corny as it may sound, my mum is an incredible lady. Being married to a chef for 30 years, raising three kids and being a family therapist was no easy feat!

AO: Lastly, what does the next few years look like for Jess Corrigan?

JC: To continue doing what we’re doing at CRAB and make it the best agency it can be!

AO: Quickfire…

JC: Lets do it.

AO: “What is the first restaurant you are going to eat in once we are out of lockdown?”

JC: Bentley’s and Paul Ainsworth at No.6 in Cornwall.

AO: “Best piece of advice you’ve ever been given?”

JC: Never make decisions when you’re angry. Never make promises when you’re happy.

AO: “Favourite place to travel to?”

JC: New York.

AO: “The chef who inspires you the most?”

JC: My dad.