Reviews
"It feels bang up to date…. Fish is always top notch".
Tatler Restaurant Guide
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"In the bar, it’s all oysters, home-cured herrings, fish pie and Guinness rarebit".
Terry Durack, The Independent
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"A deep reverence for heritage, combined with unsurpassed culinary credentials".
Michelle Grant, TimeOut
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"Corrigan, himself a chef here a dozen years ago, has done a fine job reviving this fusty old relic".
Matthew Norman, The Guardian
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"A place like Bentley’s makes so much sense".
Jay Rayner, The Observer
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