Harden's survey result
Summary
“Classic and club-like (without being oppressive)” – Richard Corrigan’s spacious Mayfair HQ, just off Park Lane, offers a traditionally luxurious experience, focused on “unfussy”, top-quality British cuisine (from head chef, Aidan McGee). Its ratings looked less secure this year, though, with mounting concerns about its vertiginous pricing – to fans “even if it’s expensive, the quality is there”, but to foes it now seems “extremely overpriced” to an extent some feel is “ludicrous”. Top Tip – “superb value set lunch”.
Summary
Richard Corrigan’s “understated”, “comfortable” and “well-spaced” Mayfair HQ is a “perfect place for business”, particularly of a slightly traditionalist nature, given its high quality, luxurious British cuisine (available à la carte, or with a tasting option). To the extent that it draws criticism, it’s, perhaps predictably, primarily for being “too expensive for what it is” – take the company’s plastic. Top Tip: “set lunch is exceptional value”.
Summary
“There’s just the right balance of fine dining and a relaxed approach” at Richard Corrigan’s “masculine and clubby”, and business-friendly, Mayfair HQ, “whose honest cooking of first-rate ingredients avoids the over-elaboration that often mars restaurants that are trying to win gongs”. Top Tips – “the Sunday set lunch menu stands out as good value for the posh location” and the “private dining room experience is outstanding, be it at the Chef’s Table or in the Library”.
Summary
Richard Corrigan’s “clubby” Mayfair HQ is “an opulent place with fine cuisine”, but also a “manly” and business-friendly destination (“the decor shouts hunting, shooting, fishing!”) “The menu reads as a homage to gutsy, comfort stalwarts, and though the food looks more delicate than you might imagine, there’s nothing dainty about the flavours”. “Great private dining options”.
Owner's description
Corrigan’s Mayfair is home to acclaimed celebrity Irish chef, Richard Corrigan. He opened Corrigan’s Mayfair in 2008.
Corrigan’s Mayfair redefines the concept of quintessential British and Irish cuisine. Fusing seasonal produce with Richard’s unmistakable flair. The menus are inspired by Richard’s humble, rural upbringing- combining 21st century luxury and style with down-to-earth, home-inspired cooking that is reflective of the seasons, including - game certainly, but also foraged vegetables and fruits, and sustainable fish. Why? We want to tell a story, work with natural products which, ultimately are resources. We want to work with the best and that means responsible management. Eating today and thinking about tomorrow.
MONDAY - FRIDAY: Lunch 12pm - 3pm | Dinner 6pm - 10pm
SATURDAY: Dinner 6pm - 10pm
SUNDAY: Lunch 12pm - 4pm
There are also three private spaces available for lunch, dinner or indeed at any other time (receptions, presentations or brainstorms). In addition the restaurant is available for breakfast & private hire as are all the other spaces. There is no room hire and all of our rooms include complimentary canapés.
Prices
| Availability | 2 courses | 3 courses |  |
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|---|---|---|---|---|---|
| Lunch | £28.00 | £34.00 |  |
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| Pretheatre | £28.00 | £34.00 | |
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| Cost | Availability | Courses | |
|---|---|---|---|
| Menu1 | 120.00 | Always Available | 6 |
Traditional European menu
| Starter | Main | Veggies | Pudding |
|---|---|---|---|
| £20.00 | £35.00 | £5.50 | £10.00 |
| Drinks |
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|---|---|
| Wine per bottle | £41.00 |
| Filter Coffee | £4.80 |
| Extras |
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|---|---|
| Service | 12.50% |
Restaurant details
The chef
Richard Corrigan
Richard is the Michelin star chef/owner of Corrigan Restaurants, which operates Bentley’s Oyster Bar & Grill, Corrigan’s Mayfair in London and Bentley’s Sea Grill in Harrods, London. Richard’s culinary career, in brief, spans several years in the Netherlands, head chef of Mulligan’s in Mayfair and gaining his first Michelin Star as head chef of Fulham Road in Fulham in 1994 and his second star at Lindsay House in Soho, in 1997. Most recently, in 2013, Richard bought a 100-acre private estate, the Virginia Park Lodge in Ireland. In addition to wowing the London food scene, Richard has cooked for the Queen twice, British Airways Concorde and is the Chef’s Alliance Spokesperson of the Slow Food Movement. Lauded as one of the greatest chefs of his generation (having won 3 AA restaurant of the year awards), he has received praise from some of the fiercest food and restaurants critics in the land.
28 Upper Grosvenor St, London, W1K 7EH
| Number of Diners: | |
| Required Time: | |
Opening hours
| Monday | 12 pm‑3 pm, 6 pm‑10:30 pm |
| Tuesday | 12 pm‑3 pm, 6 pm‑10:30 pm |
| Wednesday | 12 pm‑3 pm, 6 pm‑10:30 pm |
| Thursday | 12 pm‑3 pm, 6 pm‑10:30 pm |
| Friday | 12 pm‑3 pm, 6 pm‑10:30 pm |
| Saturday | 12 pm‑3 pm, 6 pm‑10:30 pm |
| Sunday | CLOSED |
