Corrigan’s Bar & Restaurant

Corrigan’s

Modern gourmet cuisine in a high-end destination highlighting thoughtfully sourced ingredients. Corrigan’s Bar and Restaurant is the home of Chef Patron Richard Corrigan. The menu is reflective of the seasons and showcases the best produce from across the British Isles. We’re proud to champion all game that is coastal and wild, furred and feathered. “Game is not just what you hunt and shoot, game is what you catch, what you pick and forage. For me, game is a wild blackberry you pick, mackerel you catch and a native oyster you shuck. This is game reflective of the seasons”

Dublin-born Richard Corrigan took London by the balls in the mid-1990s, winning a star at Stephen Bull’s Fulham Road before opening the big-ticket Soho restaurant Lindsay House and shucking up Bentley’s Oyster Bar & Grill, a survivor from the Edwardian era. He’s a chef known for his deft, big-hearted takes on country cooking, using a poacher’s sack of game and tipping his toque towards France. The table’s set with a simple crusty loaf, quartered on an iron skillet, and a bowl of leaves, beetroot and radish from Corrigan’s Virginia Park Lodge estate, but what follows is far more elaborate.

The menu is still strong on game and British seafood (roast grouse, red mullet, sea trout with razor clams). A starter of Orkney scallops sits in a rock-pool brine of vanilla and cocoa, with coral-like sprigs of cauliflower; tender globs of lobster are decorated with whirls of turnip and fishnet crisps of dulse; a trio of succulent suckling pig is artfully arranged with squash and nettles. Puddings include a rich bar of chocolate marquise, and a delicate cherry cake and tarragon ice cream cloaked in hibiscus jelly.