History

OUR HISTORY

BENTLEY’S THROUGHOUT THE YEARS

SINCE 1916 – THE GRAND DAME OF SWALLOW STREET

Bentley’s has been serving it’s fish and chips and feeding the hungry shopping masses for almost 100 years, a haven for fresh oysters, grilled fish and steaks from around the British & Irish Isles and has been under the watchful eye of Michelin starred Chef Richard Corrigan for the past 10 years.

For almost 100 years the foremost and the fashionable have been dropping in. A light lunch of langoustines, a dozen oysters and a flute of fizz with friends, before the theatre. The Oyster Bar is relaxed, witty but serious about seafood. Our oyster boys are more chilled than a dozen of Loch Ryan’s finest, resting on a bed of chopped ice.

Upstairs, the Grill serves suppers that sing out for themselves. Wild Cornish mussels followed by seared sea bass or roast grouse – for example – presented amidst décor that recalls William Morris, blue leather, warm wood and fish art on the wall.

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Richard

Corrigan

 

Richard is the Michelin star chef/owner of Corrigan Restaurants, which operates Bentley’s Oyster Bar & Grill, Corrigan’s Mayfair in London and Bentley’s Sea Grill in Harrods, London. Richard’s culinary career, in brief, spans several years in the Netherlands, head chef of Mulligan’s in Mayfair and gaining his first Michelin Star as head chef of Fulham Road in Fulham in 1994 and his second star at Lindsay House in Soho, in 1997. Most recently, in 2013, Richard bought a 100-acre private estate, the Virginia Park Lodge in Ireland.

In addition to wowing the London food scene, Richard has cooked for the Queen twice, British Airways Concorde and is the Chef’s Alliance Spokesperson of the Slow Food Movement. Lauded as one of the greatest chefs of his generation (having won 3 AA restaurant of the year awards), he has received praise from some of the fiercest food and restaurants critics in the land.

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“It feels bang up to date…. Fish is always top notch”.

TATLER RESTAURANT GUIDE

“In the bar, it’s all oysters, home-cured herrings, fish pie and Guinness rarebit”.

TERRY DURACK, THE INDEPENDENT

“Corrigan, himself a chef here a dozen years ago, has done a fine job reviving this fusty old relic”.

MATTHEW NORMAN, THE GUARDIAN

“A deep reverence for heritage, combined with unsurpassed culinary credentials”..

MICHELLE GRANT, TIMEOUT

“A place like Bentley’s makes so much sense”.

JAY RAYNER, THE OBSERVER