Corrigans
Verdict based on 14 critic, 1 blogger and 1 user reviews and awards
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Address: 28 Upper Grosvenor Street, London W1K 7EH

Website: Visit restaurant website

Telephone: +44 20 7499 9943

Acclaimed Irish chef Richard Corrigan’s quintessentially British restaurant.

Latest reviews of Corrigan's Mayfair

Time_Out

Time Out Editors, Time Out

1 August 2012

Despite an emphasis on heavy meats and seafood, nothing is staid. The rich flavour of black pudding croquettes, perfectly combining crunch and tenderness, was neatly cut by the sweetness and sharp acidity of pickled vegetables; sea bream en papillote was similarly perked up with preserved lemon…

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Andy_Hayler

Andy Hayler, andyhayler.com

15 July 2010

The menu is extremely appealing, with a large number of dishes that you actually might want to eat: no hypermodern lunacy of rhinoceros foam or texture of sea slug here, but choices such as roast partridge with bread sauce and grouse pie…

Read full review »
metro

Marina O'Loughlin (Metro), Metro

29 May 2009

It’s a subtly glittering, low-ceilinged room, dotted with vaguely decadent accessories, humming with luxury. (…) The menu reads like classic Corrigan (…) and, make no mistake, it’s a thing of loveliness. But when the food arrives, execution is fussy and slightly fey…

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RichardVines

Richard Vines, Bloomberg

5 February 2009

The popular Corrigan is like Mark Hix (…) and Rowley Leigh of Le Cafe Anglais. All are known for a glow that transcends professional hospitality (and) are in the vanguard of a move toward simpler, mainly British dishes prepared with minimal fuss using seasonal U.K. ingredients…

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What the Critics say

Time_Out

Time Out Editors, Time Out

1 August 2012

Despite an emphasis on heavy meats and seafood, nothing is staid. The rich flavour of black pudding croquettes, perfectly combining crunch and tenderness, was neatly cut by the sweetness and sharp acidity of pickled vegetables; sea bream en papillote was similarly perked up with preserved lemon…

Read full review »
metro

Marina O'Loughlin (Metro), Metro

29 May 2009

It’s a subtly glittering, low-ceilinged room, dotted with vaguely decadent accessories, humming with luxury. (…) The menu reads like classic Corrigan (…) and, make no mistake, it’s a thing of loveliness. But when the food arrives, execution is fussy and slightly fey…

Read full review »
RichardVines

Richard Vines, Bloomberg

5 February 2009

The popular Corrigan is like Mark Hix (…) and Rowley Leigh of Le Cafe Anglais. All are known for a glow that transcends professional hospitality (and) are in the vanguard of a move toward simpler, mainly British dishes prepared with minimal fuss using seasonal U.K. ingredients…

Read full review »
jay_rayner

Jay Rayner, The Observer

11 January 2009

It is sexy, glamorous but relaxed. And so, as I say, is the food. (…) An oxtail consommé had the sort of depth you could swim in and bobbed with impeccably made ravioli of that marvellous tail meat…

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matthew_norman

Matthew Norman (Guardian), The Guardian

10 January 2009

The acoustic is spot on, lighting from clusters of antique, bell-shaped lamps hints engagingly at gaslight, and the room itself is pleasing in a casual-clubby way, with semi-humorous hunting scenes carved into the walls in presumed homage to the passion for game that dominates the menu…

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zoe_williams

Zoe Williams, The Telegraph

2 January 2009

In Richard Corrigan’s new place the 1930s atmosphere is pronounced, with lovely arts-and-crafts carvings, and gentle but glitzy lighting delivered by chandelier. (…) If you are trying to woo an heiress and need to lunch her father, I can think of no better venue…

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London_Magazine

Ian Irvine, London Magazine

1 January 2009

I tried the crubeens, of course, which were served in a pile of baby leaves with bits of air-dried ham, shredded beetroot and horseradish – a winning combination of unctuousness and piquancy…

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AA_Gill

AA Gill, The Sunday Times

14 December 2008

It’s not merely delicious and interesting, it has that extra ingredient that you can’t find in the shops – that indefinable taste that is hospitable and friendly, optimistic and rooted in firmer, solid values of country and community, of a culture that is hand to mouth…

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giles_coren

Giles Coren, The Times

13 December 2008

The wine list: the best-written I’ve seen in a long time, full of stories and ideas and food-pairing theories. The sort of thing that in theory you’d love to spend all night reading, but can’t because you have guests to entertain…

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The_Independent_Small_Logo

Terry Durack, The Independent

30 November 2008

Corrigan’s voice booms from the kitchen (where he) and head chef Chris McGowan work their food not to death, but to life, packing it full of sensual flavours (…) There is generosity, Irish economy, simplicity and extra thought behind every refinement, making a table here one of Britain’s best…

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The_Independent

Tracey MacLeod, The Independent

29 November 2008

Linguine with red wine, pecorino and bone marrow; smoked eel risotto; game suet pudding; beef on the bone with snails and garlic butter; mallard à l’orange; grouse pie. Man the barricades, we’re storming the place …

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JasperGerard

Jasper Gerard, The Telegraph

21 November 2008

Grouse en croûte with ceps (…) has no top, so you can see the red, succulent stripes of game within, all encased in the finest pastry. It’s one of the best dishes I’ve had all year and, like so much here, is redolent of the season…

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hardens

Richard & Peter, Harden's

13 November 2008

The menu (…) has been compared elsewhere to that at Scott’s – a good way of evoking it, with the qualification that the version here is meatier and gamier. (…) A lime and cheese soufflé truly was exceptional. But then coffee was not…

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fay_maschler

Fay Maschler, Evening Standard

12 November 2008

A judicious amount of messing around from Corrigan and his head chef Chris McGowan – enough to push domestic cooking into the posh restaurant sphere – was apparent in first courses of Cornish crab jelly with Melba toast and ox tongue and cauliflower with Reform sauce…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

15 July 2010

The menu is extremely appealing, with a large number of dishes that you actually might want to eat: no hypermodern lunacy of rhinoceros foam or texture of sea slug here, but choices such as roast partridge with bread sauce and grouse pie…

Read full review »