Corrigan's Mayfair

Corrigan's Mayfair: The Full Picture

Corrigan's Mayfair opened as Richard Corrigan's flagship in Mayfair, and the restaurant has now accumulated enough time in operation to be judged on consistency rather than novelty. The Michelin Plate recognitions in both 2024 and 2025, alongside an Opinionated About Dining Classical Europe ranking of #169 in 2024 (and Highly Recommended in 2023), confirm that the kitchen is delivering at a level that reviewers return to rather than dismiss. A Google rating of 4.6 from 671 reviews adds a ground-level signal that the experience holds up across a wide range of guests, not just critics.

The sourcing model is central to understanding what you are paying for at the £££ price point. Corrigan's kitchen draws on wild and foraged produce channelled through valued artisan suppliers — a supply chain that directly shapes what appears on the plate each season. This is not a menu written to a template and then shopped to a wholesaler. Game season, for instance, brings whole partridge prepared with pear pickled in vin jaune; Irish beef from specific producers appears in forms like tournedos Rossini and côte de boeuf for two. The provenance of the ingredient, in other words, precedes the recipe. For a diner who wants to understand why a dish tastes the way it does, that sequence matters.

The menu's classical French technique , pommes Anna, vin jaune sauce, tournedos Rossini , sits alongside what the kitchen describes as a rural Irish spirit brought to the West End. The combination is less a fusion exercise than a consistent editorial position: foraged and wild British and Irish produce treated with the rigour of French classical cookery. A wild turbot main course, for example, has been documented arriving with Jerusalem artichokes, pickled trompettes, sea vegetables and agnolotti of smoked bone marrow , a plate where every element has a sourcing logic rather than a decorative one. Lunch and dinner menus follow a du jour format, meaning the kitchen is not coasting on a fixed set piece.

Room itself is worth understanding before you arrive. Dickies Bar is available for pre-dinner drinks, and the clubby atmosphere , leather banquettes, intimate lighting , makes this a better choice for a dinner that needs to feel considered rather than casual. The Star Wine List White Star recognition, published December 2021, flags the wine list as a serious asset: described as vast and authoritative, it opens with a rotating seasonal selection. One documented critique worth noting: the selection available by the glass is limited relative to the depth of the list, so if you want to explore broadly without committing to bottles, manage expectations accordingly.

Service has been specifically called out in verified reporting, with a reviewer noting that "the attention to detail is what makes this restaurant different from the others" and that "the staff are at hand to ensure the experience is sublime." That is a peer-sourced signal, not a house claim , useful to weigh against restaurants in the same price tier where service is more variable.

Hours run Tuesday through Saturday, lunch from 12 to 3 pm and dinner from 5 to 11 pm. The restaurant is closed Sunday and Monday. For London dining at this level, booking difficulty is moderate , easier than the two-Michelin-star rooms but not a walk-in proposition. Plan a minimum of two to three weeks ahead for dinner, more for weekend slots. For pre-dinner drinks before heading elsewhere in Mayfair, HIDE on Piccadilly is a strong alternative in the neighbourhood. For a lighter Modern British option nearby, Wild Honey St James operates at a comparable price point with less formality. If you are building a broader London itinerary, consult our full London restaurants guide, and for context on where to stay nearby, our full London hotels guide covers the relevant options.

Beyond London, the sourcing-led British cooking that Corrigan's represents has strong regional counterparts: The Fat Duck in Bray, L'Enclume in Cartmel, Moor Hall in Aughton, and Gidleigh Park in Chagford each operate with their own ingredient-first philosophies at higher price brackets. Closer in format and tone, Hand and Flowers in Marlow, hide and fox in Saltwood, alchemilla in Nottingham, and The Star Inn The City in York are worth noting for explorers building a picture of this style across the UK.