After working his way around the kitchens of St John Bread & Wine, Lockhart and the Chiltern Firehouse, Chef Niall Davidson has opened his first solo restaurant. Centred around a wood fire, where traditional dishes of beef and fish are cooked, the kitchen is headed up by Colin McSherry (ex-Fat Duck & Dinner by Heston Blumenthal chef), and takes inspiration from Davidson’s Scottish and Northern Irish heritage. For the food, expect 'comfort food' dishes such as flamed clams in cider, clay-baked spider crab with Indian spices, bone marrow doughnuts and suckling pig with fireplace cabbage. And if that wasn’t enough name dropping for you the front of house is run by Charlie Sims (of Noma) and John O’Dowd (of Bistrotheque), with Honey Spencer of Noma Mexico taking care of the wine. The dining room has an industrial design aesthetic inspired by the lofts of Manhattan and the coastal strips of Venice Beach, Los Angeles. After dinner head downstairs to Nuala Bar where you can expect a traditional Irish boozer complete with snugs. The bar snacks include scampi-fried quails eggs and coffee ham and a whiskey list curated by the bar manager Spencer Large (ex-Barbecoa).
Corrigan’s Mayfair is home to acclaimed celebrity Irish chef Richard Corrigan. The restaurant amply 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. Primary meat and fish ingredients are served up with some extravagant side components, so expect the unexpected (yet still well balanced) with dishes such as sea bass with a pine dressing and buttermilk cream and baked fillet of hake, potato linguine, oyster and caviar - alongside an ample wine list. Make sure to check out the standalone bar called Dickie's Bar - a collaboration between the Irish chef and Gregory Buda from New York's The Dead Rabbit. Dickie’s serves seasonal drinks using the best of the seasons harvest, largely sourced from Richard Corrigans garden and farm, Virginia Park Lodge in Co. Cavan, Ireland.
Bentley’s has been serving it’s fish and chips for over 100 years. One of London’s much loved seafood restaurants, considered to many as a British Institution - the restaurant (tucked away in a beautiful Victorian building on a side street between Piccadilly and Regents Street) has been a convivial haven for fresh oysters, grilled fish and steaks from around the British & Irish Isles - and has been under the watchful eye of Richard Corrigan for the past 10 years. On the ground floor sits a stylish oyster bar - shucking nearly 1000 oysters a day. 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. Classic Bentley’s dishes include fish pie, dressed crab, royal shellfish platter, linguine Vongole, and a rich variety of wild native oysters sourced from England, Wales, Scotland and Ireland.
The bar’s motto is ‘Eat Heartily and Give the House a Good Name,’ a sound ethos of this thoroughly old fashioned British pub (with a warm Irish atmosphere), specialising in oysters, Guinness and seasonal food. You can also expect unashamedly laid-back service, cheek-by-jowl tables and tumultuous chatter. The place is ran by Tom Conran, scion of that famous family. The Cow now has a near legendary status and is adorned with Guiness memrobilia and thought to be one of the best places to get a pint of the black stuff. Head upstairs to the compact dining room which serves decent seafood and crowd pleasers.
The luck of the Irish, Shamrock-ing your world