The story
The Portrait by Richard Corrigan delivers a refined approach to modern British cooking from its perch on the fourth floor of the National Portrait Gallery in London. Richard Corrigan draws on his farming roots in County Meath to champion island producers alongside Head Chef Lorenzo Penta. Seasonality dictates the rotation, ensuring shellfish, game, and heritage vegetables move through the service as they are harvested. This grounded approach to island cuisine has earned a Very Good rating from The Good Food Guide.
The menu balances familiar comfort with precise technique, often highlighting overlooked British staples. A current favourite features cauliflower conchigliette tossed with creamy Stilton, pickled pear, and toasted walnuts, while the guinea fowl breast arrives tender beneath a thin layer of spicy nduja. Vegetarian options receive equal attention, with dishes like tikka celeriac served alongside tahini and pistachio dukkha offering substantial flavour without heavy reliance on meat. Even the dessert plate stays rooted in tradition, delivering a light marmalade steamed pudding or a rich Syrian saffron rice pudding finished with pistachios and bergamot.
Designed by architect Brady Williams, the dining space frames Trafalgar Square and Nelson’s Column through expansive windows. Guests choose seats along the main floor, book spots at the kitchen counter to watch the pass, or settle at the bar for Salt and Vinegar Martinis. Bespoke de Gournay wallpaper and gallery sculptures anchor the room’s relaxed character. Service maintains a steady pace, letting guests finish their meals as the London skyline darkens.
Recognition
Location
Facebook
Instagram