"Trying to explain Corrigan’s is like breaking up with someone who’s actually very nice. The Irish restaurant is good at lots of things: malty soda bread, for one, lumbar support for another. Service is lovely and there’s some technically brilliant food at this Mayfair spot, so bring a client you need to shmooze or someone who’ll get excited about visiting TV chef Richard Corrigan's place. But if you’re looking for that special feeling, some excitement, or something to harp on about to your friends, you won’t find it at this sophisticated but slightly beige-feeling spot. photo credit: Corrigan's photo credit: Corrigan's This being W1, the room is mostly populated by suits with corporate cards and somebody to impress. But even then, the generously sized tables—set up with crepe lampshades and dried flowers—make this somewhere inviting to spend time. Staff deliver bread soon after you’ve sat down and check in attentively, as you drift from velvety smooth and buttery chicken liver terrine to parcels of smoky bone marrow agnolotti, to see if there’s anything they can do. Corrigan’s gets the job done, but will leave you mumbling “it’s not you, it’s me” when it comes to the subject of rebooking. We much prefer lively sister spot, Daffodil Mulligan. Food Rundown photo credit: Sinéad Cranna Homemade Bread With Lincolnshire Poacher Hand Patted Butter On the strength of this butter alone we’re petitioning for all ingredients to be hand patted. It’s creamy and thick, and pairs perfectly with the not-too-firm soda bread. The herby rolls are nice, but the soda bread outshines them. photo credit: Sinéad Cranna Chicken Liver And Foie Gras Terrine Soft enough to come apart with the nudge of a spoon and meaty enough to make you stop worrying about your protein intake for five minutes, this is everything a terrine should be. We’d have liked a healthier dollop of the fruit chutney, though. photo credit: Sinéad Cranna Sheep’s Cheese And Truffle Soufflé The texture of this soufflé is nice and airy, and the sweet ricotta plays nicely with the nutty Spenwood cheese and earthy truffle. It’s a perfectly lovely starter, but not a memorable one. photo credit: Sinéad Cranna Roast Wild Turbot If it was socially acceptable to carry around a tiny photograph of this dish to demonstrate how we’d like our fish skin to be tanned, golden, and crisped up, we would. The meat is sweet and we liked the bursting little parcels of agnolotti too. photo credit: Sinéad Cranna Roast Venison Loin There’s nothing to fault on this plate but the thing that really stood out was the pressed belly, which is soft and rich, and gives the dish an injection of excitement." - Sinéad Cranna
