Bentley's Oyster Bar & Grill opened in 1916 and has been shucking and serving the finest and freshest seafood ever since.
A renowned Mayfair restaurant near Piccadilly Circus and Leicester Square, it continues to welcome guests seeking an authentic oyster bar experience in Central London.
Under Chef Richard Corrigan's guidance since 2005, Bentley's has embraced the very principles that first made it iconic. As a seafood restaurant London diners trust, our ethos is simple: the finest seasonal ingredients, sourced from trusted local suppliers and prepared with the utmost respect.
We are dedicated to wild, line-caught fish; sustainable, traceable seafood and prime British meats. Our pride and joy is the extensive selection of British oysters - the largest in London! From classic fish and chips to our toppling Seafood Platters, we serve dishes with clarity and care. It's just honest, delicious food you'll want to savour again and again.
The Grand Dame of Swallow Street since 1916
For over a century, Bentley's has been a sanctuary for seafood lovers and Central London shoppers, and a celebrated haven for fresh oysters, grilled fish and quality meats from across the British and Irish Isles. We're delighted to be a seafood restaurant London proudly calls its own.
Having served icons like Charlie Chaplin and Oscar Wilde, it remains a favourite for the foremost and the fashionable - indulging in langoustines, oysters and flutes of Champagne.
The Oyster Bar offers a relaxed yet serious seafood experience, with our Oyster Boys cooler than a dozen Loch Ryan oysters on ice. Guests often share a seafood platter piled high with seasonal shellfish. Upstairs, the Grill serves dishes that speak for themselves, like wild Cornish mussels, seared sea bass and roast grouse, all amid William Morris-inspired decor with blue leather, warm wood, and fish art.
Bill Bentley
We have much to thank Bill Bentley for as the original founder of Bentley’s. Coming from humble beginnings, his family ran an oyster bed and sold oysters from a barrow by the pier in Clacton-on-Sea. Ambitious to expand the family business, he opened a brick-and-mortar site in the heart of Piccadilly, London, bringing oysters and the freshest seafood to the capital’s high society. And so, Bentley’s Oyster Bar was born.
Today, it remains a seafood institution where diners feel relaxed and truly cared for. When Chef Corrigan took the helm, it was essential to him and his team to uphold the historical hallmarks of Bentley’s Oyster Bar. Famous for its oysters, Bentley’s is still home to the legendary Oyster Boys, who shuck up to 1,000 oysters daily.
Chef Richard Corrigan
Michelin-starred chef Richard Corrigan has crafted an impressive career, from his beginnings in rural Meath, Ireland, to cooking for the Queen.
In 2005, he purchased and restored the historic Bentley’s, a restaurant he had long admired. Today, Chef Corrigan remains deeply involved at Bentley's, personally overseeing kitchen operations, menu updates and sourcing from trusted suppliers.
“A deep reverence for heritage, combined with unsurpassed culinary credentials”
Frequently Asked Questions
Where is Bentley’s and how long has it been welcoming guests?
Bentley’s Oyster Bar & Grill is in Mayfair, Central London, near Piccadilly Circus and Leicester Square. Opened in 1916, its been long known as the “Grand Dame of Swallow Street,” a century-old sanctuary for seafood lovers and Central London shoppers that has hosted icons like Charlie Chaplin and Oscar Wilde.
What is Bentley’s culinary ethos and sourcing philosophy?
Under Chef Richard Corrigan, Bentley’s focuses on the finest seasonal ingredients from trusted local suppliers, prepared with respect. The team is dedicated to wild, line-caught fish, sustainable and traceable seafood, and prime British meats. From a classic fish and chips to daily specials, the cooking is honest, clear-flavoured, and ingredient-led.
What’s the difference between the Oyster Bar and the Grill?
Short answer: The Oyster Bar offers a relaxed yet serious seafood experience, led by the legendary Oyster Boys and popular for seafood platters piled high with seasonal shellfish. Upstairs, the Grill serves dishes that speak for themselves. Think wild Cornish mussels, seared sea bass, and roast grouse, set amid William Morris–inspired decor with blue leather, warm wood, and artwork.
What makes the oyster offering special at Bentley’s?
We pride ourselves on an extensive selection of British oysters - one of the largest in the country - featuring all that is wild, native, and cultivated. Shucked by the Oyster Boys, these specially trained oyster sommeliers prepare up to 1,000 oysters daily. It’s an authentic Central London oyster bar experience, steeped in history, and often paired with a few martinis or glasses of Champagne!
Who founded Bentley’s, and who leads it today?
Bentley’s was founded by Bill Bentley, who expanded his family’s oyster trade from Clacton-on-Sea to a Piccadilly bricks-and-mortar site in 1916. Since 2005, Michelin-starred Chef Richard Corrigan, who purchased and restored the restaurant, has led the charge, personally overseeing the kitchen, menu updates, and supplier sourcing.