Corrigan's Mayfair

Richard Corrigan is a chef whose generous, earthy cooking tickles the trencherman lurking inside all diners. Game is dear to the man's heart, so his flagship Mayfair restaurant is done out in an appropriately butch, designer-tweaked take on a 1930s hunting lodge with playful friezes of hunting scenes, bell-shaped light shades, ostrich feather table lamps and blue leather bucket seats at white linen tables. Quality of produce is at the heart of everything that Corrigan sends out of the kitchen; based on the best materials that Britain and Ireland have to offer, the cooking appears deceptively simple, but brings together its raw materials with a high level of refinement using well-honed classical techniques and a focus on textural contrasts. Poached rock oysters with salsify and suckling pig sausage, or pressed guinea fowl terrine with young leeks and celeriac set the tone. Main course serves up a meaty slab of poached haddock with fresh dill and tarragon, salsify linguine and oysters in a seafood broth, or for devout carnivores, there might be roast loin of rabbit with red cabbage and liver toast. Classy desserts bring on whipped goats' curd with basil and blueberries or classic comforts such as steamed date pudding with sticky toffee and crème fraîche.