reviews
We hoped you enjoyed your visit to Corrigan’s Mayfair. We strive to provide the highest standards in both the food we serve and the manner in which we serve it.
Below is a selection of reviews from those who have experienced Corrigan's Mayfair.
Richard Corrigan serves up a treat for Hollywood stars February 2010
Samuel L Jackson and Dionne Warwick in Bentley's Dublin - click here for full article and images
Decanter Magazine February 2010
Corrigan's Mayfair awarded Decanter/Laurent Perrier Restaurant of the Year 2009 - click here for full article and images
Square Meal Awards 2009 - published February 2010
Corrigan's Mayfair in Top Ten of four categories, plus short-listed for Restaurant of the Year - click here for full category results
Fork Magazine Chef of the Year Award goes to Richard Corrigan December 2009
Please see full listing on http://www.forkmagazine.com/news.php?news=91
Telegraph Magazine December 2009
My Perfect Christmas Gift by Richard Corrigan
British Airways Business Life November 2009
London's Top 5 restaurants for this season's parties
National Restaurant Awards 2009/2010
Richard Corrigan was honoured to collect his award for the highest new entry in the National Restaurant Awards 2009/2010. Corrigan's Mayfair entered the list at No.5. Richard's other London restaurant, Bentley's Oyster Bar and Grill, was No.55.
Stella Magazine 18th October 2009
Tamasin Day-Lewis recommends Corrigan's Mayfair in her 'Little Black Book'
American in Britain August 2009
Corrigan's Mayfair oozes sophistication and class ........
Cheeky Chappy
by Adam Sonin for Ham & High, August 2009
Cheeky chappy and restaurateur extraordinaire Richard Corrigan chews the fat with Adam Sonin about growing up poor but well-fed in Ireland, his cultural revelations in Holland and why it's important not to get too carried away by awards and Michelin stars
Corrigan's Mayfair
By Jennifer Sharp for Harrods Estates, July 2009.
Richard Corrigan is one of Britain's favourite chefs. Irish by birth but a Londoner by adoption, he has launched some highly regarded restaurants including Lindsay House and Bentley's, cooked for the prime minister, enchanted the viewers of BBC2 with his talents and written award-winning cookbooks, including his most recent, The Clatter of Forks and Spoons. And now he has opened in Mayfair, home to...
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Game boy
By Jeremy Wayne, Tatler Magazine, April 2009.
'I'm Greek', says the white-jacketed bartendress, shaking a Sidecar. 'So if a riot starts, you'll know who is responsible'. Meanwhile, an urbane French manager, who is multitasking with two menus, a wine list and a dish of grouse pie, thrusts two natives under my nose and douses them in champagne, 'A leetle treat', he winks, and so it proves...
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Eat Cake & Custard to forget the gloom
By Zoe Strimpel, City A.M, 12.02.09
Chefs return to puds like granny used to make as diners seek comfort in the predictable past, discovers Zoe Strimpel.
It was when a friend came back from a meal at the uber-modern British Devonshire Terrace in the City, all ruffled about his dessert, that I knew we'd moved into a new age of puddings...
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Lust for Life
By Jay Rayner, The Observer Magazine, 11.01.09
With a new menu and a new venue, Richard Corrigan is back on top form, says Jay Rayner.
The chef Richard Corrigan looks like the kind of man you could lose whole weekends to. I could well imagine going out for a drink with him one evening and waking up three days later in, say, Reykjavik wearing somebody else's underwear with the words "Call me, Alice" written in lipstick across my chest...
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Restaurant Review
By Matthew Norman, The Guardian Weekend, 10.01.09
When it comes to cooks, I'm with Julius Caesar (as sampled by Shakespeare): "Let me have chefs about me that are fat; Sleek-headed men such as sleep at nights." Yond' Ramsay may not have a lean and hungry look (you'll forgive me for tinkering with the Bard on this one; there's not one of us who can't be improved by a little temperature subbing), but nor is he a lardbucket, and such men...
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Advance to Mayfair
By Zoe Williams, The Sunday Telegraph, 04.01.09
When dining out is this decadent, writes Zoe Williams, you could almost forget the downturn.
There is a Mayfair dining rubric that I can't quite put my finger on: a nostalgic fancy that menus should look like giant telegraphs from the olden days, and that lunch should have been written by Evelyn Waugh. In Richard Corrigan's new place the 1930s atmosphere is pronounced, with lovely arts-and-crafts carvings, and gentle but glitzy...
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Table Talk
By AA Gill, The Sunday Times Style Magazine, 14.12.08
I don't own a sense of humour, and before you offer, I don't want any of yours - that manky, sentimental, chewed and smelly security snigger blanket you're so proud of, I'm much happier without. All that blokey bonhomie of banter - the second-hand, second-rate, relentlessly repeated chain of catchphrases...
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'Right,' says the director, 'We need you in the Marie Antoinette costume, don't forget to shave'
By Giles Coren, The Times Magazine, 13.12.08
I hope you'll forgive me if I'm not absolutely on the money this week, but I'm in the throes of a fairly major culture shock. Only 48 hours ago I was in the costume if the sans-culottes, scrunching a roll of bear-brown pain d'egalite in the Place de la Concorde and crying "Merde a l'aristocratie!" as heads rolled from the guillotine.
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No messing with Richard Corrigan
By Fay Maschler, Evening Standard, 12.11.08
The first person I ran into at Richard Corrigan’s new restaurant was Rowley Leigh, chef/proprietor of Le Café Anglais and, to my mind, author of the most alluring menu in London. “I saw Corrigan’s menu and I had to come,” said Rowley. It is indeed a work of art. And artlessness.
Corrigan was raised, one of seven, on a small farm in the middle of bog land in County Meath. He describes it as the last gasp of a rural area that in most places in Ireland had disappeared 20 to 30 years before. Childhood was hard work. Vegetable plots had to be weeded, fruit picked, cows brought in, pigs fed, ducks and chickens secured against the foxes, turf cut and logs split. The rewards were love at the hearth and exemplary food on the table, some of it poached for the pot. It has been a long journey for a boy whose family didn’t get electricity until 1973 to the bright lights of Mayfair, but a rural sensibility and an appreciation of simplicity shines through in the dishes at Corrigan’s.
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Corrigan's, London
By Jan Moir: Are You Ready To Order
Here we are at the new Richard Corrigan mothership, hunkered down in Corrigan central with a glass of champagne, some goatsy cheesy beignets and a menu that has S’s oyster eyes whirling in their sockets with joy. ‘This is,’ he says, ‘my perfect menu. It’s the best one I’ve ever seen. Anywhere. Ever. In the world.’
Well, I can see where the old boy is coming from. Here at Corrigan’s in Mayfair, the emphasis is on game, wild fish and seafood, shot through with the kind of rootsy Irish sensibility that is the hallmark of this chef’s brilliant cooking. There are dishes such as game broth with livers on toast; saddle of hare with roast pumpkin and sprout tops; roe venison in pastry with pickled cabbage; poached turbot on the bone, game terrine; plaice with almond crumb and mallard a l’orange with chicory – they all tell their own story of proper tradition married to shrewd skill and a deep understanding of what will work and what will not.
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Superb - a broth of a restaurant that showcases typically gutsy, gamey Irish cooking.
By Jasper Gerard, The Telegraph, 21.11.08
Like ships, restaurants are launched with champagne and cheer but can sink without trace. This struck me when I arranged to meet a friend for lunch at a fleetingly fashionable London hang-out near Piccadilly. I'd dined there not long before when Prince Andrew had been at the next table with three impossibly gorgeous creatures.
Upon my return, I paced the street looking for said restaurant, increasingly bemused. Belatedly, I realised it had morphed into the building site before me. My friend was inside being informed by a bunch of hard-hats: "Oh, the restaurant's shut, mate. And it ain't coming back, neither."
