The Traditional English Restaurants of London

Richard Corrigan's most recent home may have a postcode coveted by many, but what counts most is the driving force that this much respected Irish chef brings to his forte, honest no- nonsense food in generous portions.

With an exciting wine list that pays loyal homage to the kitchen, Corrigan's Mayfair represents a combination of 21st century opulence and style with down-to-earth home-inspired cooking. As you might imagine, the atmosphere fairly buzzes with the electricity of proper values and confidence.

Two menus provide the backbone of this seemly restaurant, reflecting the expectations held by a customer base that takes in both corporate and social influences. So an enviable breadth of choice operates throughout. Beef shin consomme and horseradish dumplings is a clever combo that at first may startle but on closer acquaintance makes good gastronomic sense. Ravioli of suckling pig with roasted lobster brings together two main ingredients which might not at first sight appear as a union made in culinary heaven - but just try it.

No self respecting menu that offered fish its own section could exclude that king of fish, wild sea trout. Straight from the gods the eye is drawn, and even pan roasted Cornish scallops with sweet corn and foie gras, has to accept a worthy competitor. Lamb comes from the Elwy Valley, with broad beans and bacon to accompany. Navets meet Amontillado sherry, and chips are cooked in goose fat; vegetables are an essential part of the enjoyment and fun.

Thai mango with chilli and lime combines health-giving ingredients with a happy blend of flavours, whilst the cheese board bears all the indications of one of the top London suppliers, but do correct me if I'm wrong. Nashi pears have a white apple-scented flesh and here they are served with ginger and toasted coconut.

Only Corrigan's could produce a Sunday seasonal market menu - what a brilliant idea! Start with a shellfish bisque and cognac cream or rabbit pithivier and golden raisins. Staying traditional? Then there is only one course open, the roast rib of 50-day aged beef with Yorkshire pudding and horseradish cream, though it may be a bit of tussle with roast bream, pearl barley, mussels and seashore greens on the menu too. Those of a determinedly seamanlike persuasion need look no further than fillet of pollock, lobster tortellini and buttered leeks before going out on a blaze of glory with the steamed citrus pudding and crème fraîche.

Weekday lunch changes daily offering a three course lunch that includes a 250ml carafe of wine during weekdays, and could commence with ham and pearl barley consommé, croque Monsieur, braised lamb's neck with liver and roasted garlic, coasting down the winning straight with a Colston Bassett and pear strudel.

The also have two private rooms if you are looking for somewhere to entertain, the exclusive Chef's Table seating twelve or the Lindsay Room with a limit of thirty.

The wine list is an absolute star, with over 300 different choices there is virtually no limit to the combinations customers can create and Head Sommelier Andrea Briccarello, winner of the Imbibe Sommelier of the Year Award 2009, ensures that standards and stocks are maintained.

There is a great deal more to know about Corrigan's Mayfair, so take an early opportunity to make your own mind up about this impeccable and friendly restaurant in the heart of London.