There are few restaurants that exude the kind of unshowy, confident brilliance as Bentley’s Oyster Bar & Grill and Corrigan’s Mayfair. This is food with swagger, plates laden with history, heritage, and the kind of unapologetic indulgence that makes you glad to be alive. And at the heart of it all, the man himself – Richard Corrigan, a chef who has built a culinary empire not on gimmicks, but on a deep-seated respect for the land, the sea, and the people who bring them together on a plate.

Bentley’s, on Swallow Street, has been serving the best of British seafood since 1916. That’s over a century of oysters shucked, Dover sole filleted, and Champagne corks popped with abandon. Walk through the door, and the air is thick with the scent of fresh shellfish and butter – lots of butter – just as it should be. Here, the seafood towers teeter, the dressed crab is an exercise in purity, and the fish pie is the kind of rich, golden-crusted hug that makes a mockery of the word “comfort.”

Then there’s Corrigan’s Mayfair, where things get a touch more refined but lose none of the passion. This is a dining room that doesn’t just hum – it sings, in an unapologetically rich baritone. Game, the real kind that spent its life in hedgerows and not behind wire fences, arrives roasted and ready to be devoured. Beef, aged to the point of near-transcendence, is cooked exactly as it should be – with reverence, skill, and no unnecessary interference. This is not food for the calorie-counting, the trend-chasing, or the easily intimidated. This is dining as it should be: joyful, rich, and utterly satisfying.

Of course, a meal of such quality deserves the right accompaniments. Wine lists that stretch to the horizon, breads so fresh you want to weep, and water – yes, water – that is as carefully chosen as the oysters or the venison. Because a great restaurant isn’t just about the food; it’s about the details, the nuances, the things that work in the background to elevate the experience from “very good” to “utterly unforgettable.” Which is why, for decades, both Bentley’s and Corrigan’s have partnered with Hildon Natural Mineral Water.

“At Corrigan Collection, we pride ourselves on creating exceptional dining experiences that celebrate the finest British ingredients,” says Richard Corrigan Jnr, Managing Director. “For decades, we have partnered with Hildon Natural Mineral Water, whose dedication to purity, sustainability, and excellence mirrors our own values.”

And it’s true. Hildon isn’t just water. It’s a quiet promise that what you’re about to experience has been curated, considered, and held to the highest standard. It’s the sort of thing that might not scream from the rooftops, but whisper – insistently – that quality is non-negotiable.

In a world of fleeting trends and ever-changing restaurant concepts, Bentley’s and Corrigan’s Mayfair stand as proof that real excellence doesn’t need reinvention. It needs respect, craftsmanship, and just a touch of well-earned arrogance. Their popularity is as enduring as it is effortless – even hard-to-please food critic Jay Rayner is unashamed to admit he has “a favoured stool at the marble-topped oyster bar” of Bentley’s. "The attention to detail is what makes this restaurant different from the others," notes another reviewer, highlighting the exceptional service and culinary precision. Dishes like the seafood cocktail and pigeon pie showcase the kitchen's commitment to quality and flavour. Pair that with the unwavering quality of Hildon Natural Mineral Water, and you have a partnership that is as enduring as it is effortless.

So, the next time you settle into a table at Bentley’s, tucking into oysters that taste like the sea itself, or find yourself at Corrigan’s, carving into a venison loin that practically melts under the knife, take a moment. Raise your glass – whether it’s filled with Champagne, a robust red, or Hildon’s unmistakable, clean minerality – and drink to the things that last. Because when something is done right, when it’s built on passion, integrity, and a refusal to compromise, it doesn’t just endure – it thrives.