The lunch menu
Frank Hederman’s Smoked Salmon
Richard Corrigan’s Irish Stew
Drunken Apple Tart with Whisky and Cloves
Chef Patron Richard Corrigan famously hails from the Emerald Isle, having grown up on a small farm in County Meath. His Irish influence can be seen in much of his cooking: at Bentley’s crustacea and seafood are the mainstay of the menu. Tickets to this event cost just £50 per person, and are available now. Please contact Jane Sturgess on 020 7758 4141 or email jane.sturgess@bentleys.org for further details.