The story
At Corrigan's Mayfair, provenance is paramount. Chef Patron Richard Corrigan fuses his rural Irish upbringing with quintessential British dining, focusing on the finest ingredients from land, sea and air. The kitchen crafts stunning menus from each day’s arrivals, sourcing only from trusted, artisan suppliers who care as deeply as they do.
The ever-changing menu showcases the very best of what the land has to offer, balancing what you take, what you give back, and what you leave untouched. Chef Corrigan’s philosophy ensures nothing goes to waste, highlighting each season’s peak produce. From British and Irish classics with unexpected twists to seasonal European fusions, the food is rooted in integrity and flavour.
Beyond the main dining room, Corrigan's Mayfair offers exclusive private dining spaces. Intimate corners with views into the kitchen and sophisticated, spacious areas blend fine dining with a personalised atmosphere, perfect for any occasion. The restaurant is recognised in the Michelin Guide, a testament to its consistent quality and dedication to Modern British cuisine.
Recognition
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'One of those old-school places where everything is just done right; a proper treat,’ was one reader’s verdict on Richard Corrigan’s ‘brilliant’ Mayfair flagship. Culinary aspirations are sky-high but the kitchen keeps its feet firmly on the earth, offering everything from a classic opener such as roast veal sweetbread with langoustine, peas and soda bread crumb to a pie of poulet de bresse chicken, morels and artichokes that has been deemed ‘historically good’. Furred and feathered game is always a feature in season, while Irish beef is a solid mainstay throughout the year. Influences from the chef’s native Ireland are melded with foraged foods and tip-top supplies from artisan producers, while a sense of clubby nostalgia permeates the place, ‘complemented by staff who clearly like to see guests having a good time.’ Lunch and dinner ‘du jour’ menus are devoid of any sense of corner-cutting, especially when the finish line is reached via a spring fruit salad or Eve’s pudding with apple and rhubarb. The wine list is vast and authoritative, opening with a changing seasonal selection and including a classy by-the-glass selection.
3 Rosette Award for Culinary Excellence
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