The famous old Bentley’s, originally opened in 1916, was in a period of lull before its former Head Chef, Richard Corrigan, stepped in to buy the establishment in 2005. Now, after a sensitive restoration, the establishment is thriving once again, dishing up quality seafood dishes that are both contemporary and true to the building's rich heritage.

In the twenties and thirties, Bentley’s was a popular bolthole of the London elite and the current reincarnation sticks to the theme of regal elegance stubbornly. There are princely dishes - like the fish pie which contains lobster, scallops, haddock and prawns - and a seafood inspired wine list boasting some intriguing selections from around the world.

The hallmarks remain largely the same – oak flooring, creamy wood panelling and of course, the inclusion of native oysters, which you can witness the shucking of first-hand by a team of experts, if you so wish.

Square Meal has described Bentley’s as, ‘a restaurant of two halves’. On the ground floor sits a stylish oyster bar – serving a range of sumptuous canapés, platters and, unsurprisingly, oysters. Upstairs is the grill, which is slightly more formal and has an a la carte menu containing an array of exquisite meat and fish dishes. There are further private dining options available in the Crustacea Room and the Jameson Room while breakfast on the terrace should not be missed.

Of course, sourcing fish and seafood sustainably is the meta-focus for those involved in the restaurant and hospitality trade, (or at least it should be) and at Bentley’s, Richard Corrigan once again underlines his commitment to the cause. Bentley’s policy is to source all fish and seafood as locally as possible and to be able to trace each comestible back to a specific boat.