Famed gastronome Richard Corrigan is the chef-owner and the menus duly feature some classic touches of his – albeit, through the lens of the highly talented and well regarded head chef Aiden McGee.

Primary meat and fish ingredients are served up with some extravagant side components, so expect the unexpected with dishes like sea bass with a pine dressing and buttermilk cream or baked fillet of hake, potato linguine, oyster and caviar.

The German hunting lodge theme is carried through to inform the dishes on offer. Venison often features as do similarly gamey meats like wild boar and feathered game like grouse, partridge and quail.

Corrigan’s Mayfair takes care of the finer touches with real panache. Aspects such as an offering of bio-dynamic wines and the sourcing of ingredients from handpicked artisan suppliers – selected via a committee – offer evidence as to why it was named London Restaurant of the Year by the AA.

Added bonuses include the option of dining in the Lindsay Room or at the chef's table, while menus can be tailored to the specific needs of diners. On site, there are also monthly cookery classes available with the head chef.