Corrigan's Mayfair 22

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Square Meal Review of Corrigan's Mayfair ?

“Elegant without being stuffy”, this class act combines the high-gloss sophistication of its off-Park Lane address with all the big-hearted, twinkle-eyed charm you’d expect from chef/owner Richard Corrigan. A feeling of warmth suffuses the long, low-ceilinged dining room, from the glow beneath the feathered lampshades to the attentive staff and comforting food. Meat and game are the star turns here – we love the wholesome, slow-cooked pork and bacon pie with a textbook pastry crust, not least for its witty accompaniment of deep-fried pig’s ears. Then there’s the glory of in-season grouse – roasted with braised red cabbage and game chips, say – and some inspired pairings such as Madeira-braised celery with shin of veal. Fish isn’t neglected either, and we’ve also enjoyed excellent smoked eel with black pudding and the sweetest crab ever in a chilli and lime salad. Three-course Sunday lunches are a steal, and the little-known bar is a good place for a quietly civilised drink.


Hugely informative, the list at Corrigan’s Mayfair is fantastic if you don’t want a sommelier hovering while you sweat over which wine to order. ‘Wines to go with oysters’ is one of the sections, as is ‘inky, dark concentrated reds’, but each category is bursting with imaginative, top-notch choices. And given its swanky Mayfair location, mark-ups are reasonable, too.

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  1. Published : Friday, 11 May 2012

    Cooksister :: Corrigan’s Mayfair

    I was fortunate enough to be invited to a food and wine matching dinner with natural wines at Corrigan’s restaurant in Mayfair. The dinner took place in a private dining room downstairs which was very dark (so apologies about the photos!) but did have a picture window into the kitchen, where you could watch the staff do the delicate dance of people who have worked together for a considerable time in a small space. Canapés were served as we all stood around chatting and included a gurnard maki roll (why do we not see more lovely sustainable gurnard used in sushi??); a blue cheese fritter sprinkled with Parmesan; and...
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Richard Corrigan

richard corrigan

Since leaving his native Ireland at 17, Richard Corrigan has made quite an impact in the capital. His first restaurant, Lindsay House, opened in Soho in 1997 & gained a Michelin star two years later. He has also revitalised seafood insitution Bentley's & teamed up with caterers Searcys to help shape the food at top contracts such as the Gherkin & the St Pancras Grand. In 2008, Corrigan moved from Lindsay House to The Grosvenor House hotel, where he opened Corrigan’s Mayfair. The restaurant was awarded London Restaurant of the Year 2008/2009 by the Evening Standard, and three AA Rosettes within the first three months of opening. Corrigan also makes regular television appearances on BBC One’s Saturday Kitchen, and hosts the Irish primetime television series, Corrigan Knows Food.

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