Richard Corrigan Restaurant

Nestled on Swallow Street, just moments from the West End, Bentley’s has welcomed generations of Londoners and visitors alike, becoming a symbol of timeless British hospitality. And while the restaurant has always carried a certain grandeur, our story took on new life when it was taken over by celebrated chef Richard Corrigan in 2005.

Now proudly part of the Corrigan Collection, Bentley’s continues to honour its storied past while embracing a fresh and passionate culinary direction. With Chef Corrigan at the helm, the legacy of Bentley’s has deepened, reaffirming its place as a cornerstone of London’s gastronomic heritage. Known for his respect for provenance, sustainability, and bold, honest cooking, Corrigan’s influence ensures that Bentley’s remains not just a restaurant of the past, but a vital, thriving part of the city’s present and future.

The History of Richard Corrigan & Bentley's 

When Richard Corrigan took over Bentley’s Oyster Bar & Grill in 2005, it wasn’t just the acquisition of a restaurant, it was the revival of a London legend. Drawn to Bentley’s for its rich history, traditional charm, and long standing reputation as one of the capital’s finest seafood establishments, Corrigan saw an opportunity to breathe new life into an institution while honouring exactly what made it iconic to begin with. From the very start, his vision was not to make an entirely new Richard Corrigan restaurant but to preserve the soul of Bentley’s while elevating it with the hallmarks of the Corrigan Collection: flavour, authenticity, seasonality, and uncompromising quality.

Under Corrigan’s stewardship, Bentley’s has flourished. He meticulously restored the character of the building, revitalised the menus with an unwavering commitment to sustainable, wild seafood, and instilled a sense of warmth and personality that the collection is known for throughout the dining experience. As such, Bentley’s remains true to its roots, serving oysters shucked to order, wild fish from British waters, and dishes that are elegant and honest, now with the unmistakable signature of Corrigan’s culinary philosophy. As with every venue in the Corrigan Collection, Bentley’s reflects a deep respect for ingredients, tradition, and hospitality, securing its status not only as a restaurant of the past but a thriving part of London’s culinary future.

The Influence He Has

Since taking the helm in 2005, Chef Richard Corrigan has shaped Bentley’s Oyster Bar & Grill into a restaurant that not only respects its roots but redefines what a heritage institution can be. Under his guidance, Bentley’s has embraced the very principles that first made it iconic: a devotion to seasonal ingredients, sustainable sourcing, and an atmosphere where guests feel genuinely welcomed. Chef Corrigan’s influence is clear in every detail, from the wild, line-caught fish and prime British meats to the pride of the restaurant: its extensive oyster selection. Wild, native, and cultivated oysters from across the British Isles continue to be shucked to order by our legendary Oyster Boys, just as they were in Bentley’s early days.

Yet Corrigan’s vision has never been about simply preserving the past, it’s about honouring it while moving it forward. The original Bill Bentley, whose family sold oysters from a barrow in Clacton-on-Sea, laid the foundation for a London seafood institution when he opened Bentley’s in 1916. Corrigan has taken that legacy and elevated it, embedding the ethos of the Corrigan Collection throughout: where food is honest, service is heartfelt, and quality is never compromised. Bentley’s is now more than a restaurant with history; it’s a living, breathing celebration of British seafood, rooted in tradition, driven by excellence, and guided by the experience, passion and expertise of Chef Corrigan and his team.