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It’s hard to imagine Richard Corrigan seated in the restaurant that bears his name – at first glance, the blue-toned dining room and polished expanses seem too elegant to contain him. But there’s something of the chef’s robustness in a heartily seasonal menu, the odd visual pun and a chef’s trolley which might proffer shoulder of suckling pig or Dover sole meunière. Corrigan’s puts nature’s larder on the table in a way that suits “occasions when you want to be spoilt”. Influences are wide-ranging, so you might find chicken congee with scallop or roasted boneless quail with red curry and prawn toast ahead of perfectly timed Cornish cod with stuffed baby squid or one of the justly renowned game specialities: if you’re going to have hare in Mayfair, have it here, or try roast wild duck with pumpkin, celery and walnut. Presentation is appealing, but a fair distance from fussy – and the same can be said of a wine list grouped loosely by style.
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