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  1. Corrigan's Mayfair
  2. Corrigan's Mayfair
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Corrigan's Mayfair

Richard Corrigan
  • Three Rosettes
Boasting a menu promising to 'redefine quintessential British cuisine', an ample wine list and an interior redolent of a German hunting lodge, Corrigan's Mayfair well and truly lives up to the name above its doors.
28 Upper Grosvenor Street, Mayfair, United Kingdom, London, W1K 7EH
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0207 499 9943
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Famed gastronome Richard Corrigan is the chef-owner and the menus duly feature some classic touches of his – albeit, through the lens of the highly talented and well regarded head chef Aiden McGee.

Primary meat and fish ingredients are served up with some extravagant side components, so expect the unexpected with dishes like sea bass with a pine dressing and buttermilk cream or baked fillet of hake, potato linguine, oyster and caviar.

The German hunting lodge theme is carried through to inform the dishes on offer. Venison often features as do similarly gamey meats like wild boar and feathered game like grouse, partridge and quail.

Corrigan’s Mayfair takes care of the finer touches with real panache. Aspects such as an offering of bio-dynamic wines and the sourcing of ingredients from handpicked artisan suppliers – selected via a committee – offer evidence as to why it was named London Restaurant of the Year by the AA.

Added bonuses include the option of dining in the Lindsay Room or at the chef's table, while menus can be tailored to the specific needs of diners. On site, there are also monthly cookery classes available with the head chef.

Corrigan's Mayfair

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The Chef

Richard Corrigan

Richard Corrigan grew up on a 25 acre farm in County Meath, Ireland, described in his book as: ‘the last gasp of a rural era that in most places in Ireland had disappeared twenty to thirty years before.’ Although cash poor, they lived well, and happiness often centred on cooking and eating. ‘He says the farming mentality made him ‘very unpretentious about good food … We never thought of game as anything special because you’d go out to the outhouses and there were always pheasants and wild ducks hanging behind the door.’ Experiencing the hard work involved in food production also left its mark. He says ‘When you’re out thinning the leek beds and weeding every night, you appreciate what you grow’. The family produced all kinds of vegetables and made their own pork, ham, bacon and black pudding. His mother churned her own butter and made the family’s bread. They had beehives, but Richard Corrigan remembers: ‘my father always preferred wild honey … If we heard there was a nest of bees, my dad would stop everything and we had to head into the fields, looking to raid it … There’s something quite mad about wild honey.’

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