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Corrigans Mayfair information

Top chef Richard Corrigan brings his fresh and seasonal Irish and British cuisine to the heart of the West End courtesy of Corrigan's Mayfair.

Ranked #531 of 5241 restaurants in London

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Opening Hours
Opening Hours
MON

12:00 - 15:00, 18:00 - 22:00

TUE

12:00 - 15:00, 18:00 - 22:00

WED

12:00 - 15:00, 18:00 - 22:00

THU

12:00 - 15:00, 18:00 - 22:00

FRI

12:00 - 15:00, 18:00 - 22:00

SAT

18:00 - 22:00

SUN

12:00 - 16:00, 18:00 - 22:00

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What did you think of Corrigans Mayfair?

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Corrigans Mayfair reviews



By Serena A.

My husband treated me to a meal at Corrigans for our anniversary. It's not uisually the kind of place I would go to but it didn't disappoint. My fish was delicious and hubby's pheasant was also good. I would certainly go again for our next celebration meal.


By Dominic S.

Unpretentious and impressive. Corrigan's delivered on all fronts. The starter of Natives was delicious (with traditional sherry vinegar etc), my fish was excellent as well. We shared the cote de boeuf for two which was an entire 1kg rib of beef - well seasoned and impeccably cooked to a medium rare. The puddings were extremely well crafted - rhubarb soufflé with a biscuity crumble topping for example. The wine list was very good and they had some interesting ones by the glass. I anticipate that it won't be long before Michelin give this place a star or two. Fine dining.


By M S.

Highly recommend. This was one of the best meals that we have had in a long time and I would gladly go back. Everything about the place was wonderful. I loved the menu and had the most difficult time choosing among all the fantastic choices. The food was expertly prepared and absolutely wonderful.


By Arnaud D.

I went to Corrigans last month with my girl friend . I am still dreaming about the Steak of beef on the bone. We had very good time. It was our first time and certainely not last. I will recommend the place to everyone. They have a good size private dinning rooms too and I will certainely host my girl friend's birthday party there in July.


By Amy L.

I dined at Corrigan's last week and I had a wonderful evening the new pianist was amazing thoroughly enjoyed listening to him and the fun was devine, can't wait to go there again


By Marcus H.

I'll admit it – I absolutely love Richard Corrigan's cooking. Big, hearty flavours, not afraid of being adventurous, always follows the seasonality charts, and above is never afraid of standing up for his beliefs and making big, bold statements. His Mayfair restaurant had its wobbles early on, but from my last two visits there I can only see and say that things have improved immeasurably, to the point that every part verges on almost perfect. The service, for one, really is exceptional, from the lovely friendly staff at reception through to the bartenders and waiters. Even the head waiter, who I originally thought had something stuffed up where it shouldn't be, had relaxed and was much more convivial. Food as ever was sensational – great beef with the most exquisite red anchovy butter. Supreme tea roasted veal sweetbreads. Just epic in every way. Desserts were equally impressive with the lychee mousse exceptionally light and well balanced. I love the wine list too – deservedly Wine List of the Year 2010 at the Imbibe Awards. However I think the wine list at The Penny Black Restaurant in Chelsea that I went to a few nights ago might run it very close for ease of reading, description and choice. Pricey though – actually really at the top end of expensive. But in my opinion worth every penny. And if you get to chat to Richard as I did over the bar, you'll understand completely the direction from which he attacks the restaurant industry. Brilliant.


By Marcus H.

I'll admit it – I absolutely love Richard Corrigan's cooking. Big, hearty flavours, not afraid of being adventurous, always follows the seasonality charts, and above is never afraid of standing up for his beliefs and making big, bold statements. His Mayfair restaurant had its wobbles early on, but from my last two visits there I can only see and say that things have improved immeasurably, to the point that every part verges on almost perfect. The service, for one, really is exceptional, from the lovely friendly staff at reception through to the bartenders and waiters. Even the head waiter, who I originally thought had something stuffed up where it shouldn't be, had relaxed and was much more convivial. Food as ever was sensational – great beef with the most exquisite red anchovy butter. Supreme tea roasted veal sweetbreads. Just epic in every way. Desserts were equally impressive with the lychee mousse exceptionally light and well balanced. I love the wine list too – deservedly Wine List of the Year 2010 at the Imbibe Awards. However I think the wine list at The Penny Black Restaurant in Chelsea that I went to a few nights ago might run it very close for ease of reading, description and choice. Pricey though – actually really at the top end of expensive. But in my opinion worth every penny. And if you get to chat to Richard as I did over the bar, you'll understand completely the direction from which he attacks the restaurant industry. Brilliant.


By Y O.

They helped us out very much with our last minute Sunday evening business gathering. They happily accepted after-the-last-minute (?) request for menu change to accommodate our guests' preference, and the result was superb. Intorduction to the chef, endless amuse-bouche, sommerlier in the room for perfect choice of wine, our guest had wonderful night.


By Roman S.

Bought £30 for three course deal with lastminute but with wine, sides for the main course and service charge it came to £128 altogether. Service was excellent and the desert Textures of Chocolate was the highlight. The lowlight was my starter - Beef Tournedos which turned out to be some minced mush that tasted predominantly of dill vinegar. Mains were ok not exceptional but the wine was - a Perricone at £36 one of the cheaper bottles they had and very good indeed!


By Nic B.

An evening stroll through Mayfair (with supercars lurking menacingly behind plate glass and surgically improved heiresses tottering from the Dorchester) can give the impression that there's little connection to the natural world in this part of London. Walk into Corrigan's however and the proof that provenance matters has never tasted better.

The Venue
Occupying the street level of one of Mayfair's unmistakable 18th century mansion blocks, Corrigan's sets out its stall on entry. From the perfectly furnished anteroom the eye is quickly and effectively drawn down the rich mahogany bar that sweeps toward the restaurant. Rich leather and dark wood combine throughout to provide reassurance to those familiar with the interior of Mayfair's gentlemen's clubs but careful detail, reflective wall covering and peacock feather lampshades give the impression that this is not an establishment prepared to rest on its laurels, even on décor. The restaurant uses silver service trolleys, white linen and unfussy table settings as visual cues to remind those entering that this is a dining room rightfully happy to mix it with the big boys.

The Atmosphere
Given the gravitas afforded both to chefs as lauded as Richard Corrigan and the W1 postcode, it might have been easy for an air of affluent reverence to have permeated Corrigan's. The sheer joy of the menu and wine list shatter any leanings towards such a stuffy environment and the long bar injects just enough informality to encourage diners to relax and lift their voices above respectful whispers. As a result peels of laughter mix with tales of deals done to give the restaurant a vibrancy which is enhanced by the well rehearsed choreography of charming, informed and helpful staff. Tables are afforded ample room to ensure privacy is maintained and the heady mix of fine wine and even finer food further stoke the conviviality that dominates the atmosphere.

The Food
At Corrigan's the commitment to sustainability, fairness, seasonality and environment leap off every line of the menu, and without a hint of the smug preaching that undermines imitators attempting to cash in on the movements this chef helped pioneer. Corrigan's conviction is so persuasive and the food so good that not many leave this restaurant without becoming a convert.

Starters range from ten to twenty-five pounds and nod to the widest range of influences on the food menu. The poached rock oysters, salsify and suckling pig sausage is as wonderful as it sounds. Accurately poaching these notoriously tricky bivalves is no mean feat in itself but to find a sausage that doesn't overwhelm them is a masterstroke. The pickled salsify provides a balance to the gentle richness of the sausage and the combined effect of the unlikely triumvirate is astonishing. Foie gras parfait from the night's specials (ten strong and recalled without a glitch by a waiter) is a more traditional offering but no less brilliantly delivered.

Main courses have a more traditional structure but still show the invention that has earned Corrigan accolades throughout his career. The confit and roast partridge, pumpkin ravioli and wet walnuts is a masterclass in technique. The game is cooked to perfection (both ways), the pasta light and the pumpkin and walnuts a perfect match for the roast and confit respectively. The roast loin of hare epitomises the kitchen's respect for its livestock and is a game lover's heaven. The hare is served not only in its perfectly roasted form but in a coarse terrine and an elegantly fine parfait. The bacon, button onions and red cabbage are again ideal bedfellows for each different element of the meat and the whole is greater even than the sum of its parts.

The festival of the senses continues into the dessert menu with valhrona, tonka bean and peanuts providing a beautifully constructed, satisfying selection of tastes, smells and textures. Special plaudits must be paid to the apple crumble soufflé with toffee and vanilla which through some artful ceremony manages to combine the delicious sophistication of a soufflé with the nostalgic memories of bonfire night toffee apples.

The Drink
Corrigan's commitment to what goes on the plate is matched by their care for what goes in your glass. The wine list reads as a treatise to the grape and is constructed around taste, emotion and sensation rather than region. It is a reminder that a Sommelier is one of life's true passion followers with emphasis on organic and biodynamic wines from small vineyards. It's also a very accessible list with a range of prices to be expected from a restaurant of this stature. All selected by the waiter to match the food, an excellent Barco Reale Di Carmignano from the Sommelier's seasonal choice is very reasonable at £25, and some perfectly pitched dessert wines gave a tantalising taste of a list that is a work of art in itself.

The Last Word
Corrigan's is a restaurant at the top of its game. The food, wine and service are beyond reproach but it is the passion and philosophy that set it apart from its peers and into a class of its own.

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