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Corrigan’s Mayfair

London, Mayfair - Modern European - Restaurant - ££££

Richard Corrigan's majestic Irish cooking and hospitality

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

There has always been something appealing about Richard Corrigan's mission to bring the spirit of his native, rural Irish cooking to the heart of London's West End. It survives its translation largely intact in the form of wild and foraged foods furnished by valued artisan suppliers, via a series of menus that never stand still. ‘The attention to detail is what makes this restaurant different from the others,’ states a reporter, not least because ‘the staff are at hand to ensure the experience is sublime.’ Under head chef Luke Ahearne, the kitchen aims for the stars while keeping its feet firmly on the earth, offering a classic opener such as a fully loaded seafood cocktail of crab, lobster, prawns and brown shrimps or, in true loin-girding fashion, a pigeon pie that incorporates Ibérico ham, foie gras, cranberry, pistacho and pickled quince. Dishes are extravagantly garnished, though without any undue sense of gilding the lily: a majestic main course of...

There has always been something appealing about Richard Corrigan's mission to bring the spirit of his native, rural Irish cooking to the heart of London's West End. It survives its translation largely intact in the form of wild and foraged foods furnished by valued artisan suppliers, via a series of menus that never stand still. ‘The attention to detail is what makes this restaurant different from the others,’ states a reporter, not least because ‘the staff are at hand to ensure the experience is sublime.’

Under head chef Luke Ahearne, the kitchen aims for the stars while keeping its feet firmly on the earth, offering a classic opener such as a fully loaded seafood cocktail of crab, lobster, prawns and brown shrimps or, in true loin-girding fashion, a pigeon pie that incorporates Ibérico ham, foie gras, cranberry, pistacho and pickled quince. Dishes are extravagantly garnished, though without any undue sense of gilding the lily: a majestic main course of wild turbot, for example, might be tricked out with Jerusalem artichokes, pickled trompettes, sea veg and agnolotti of smoked bone marrow, everything on point and playing in harmony.

The game season might provide whole partridge with a pear pickled in vin jaune, but many will find themselves returning (understandably) to the fantastic Irish beef, perhaps in a tournedos Rossini (rich in truffles and Madeira) or a côte de boeuf for two with béarnaise and a slew of creamed spinach.

Lunch and dinner ‘du jour’ menus are devoid of any sense of corner cutting, especially when the finish line is reached via chocolate mousse with malted barley ice cream, or a nutmeg-scented custard tart with pine nuts and raisins. The wine list is vast and authoritative, opening with a changing seasonal selection. Would it be too pernickety to ask for a few more selections by the glass? At least the reds begin with Bruno Sorg's earthy Alsace Pinot Noir at £11.

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VENUE DETAILS

28 Upper Grosvenor Street
Mayfair
W1K 7EHGB

020 7499 9943

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OTHER INFORMATION

Private dining room, Separate bar, Wheelchair access, Credit card required

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