Whilst the postcode of Richard Corrigan's latest home, at the side of The Grosvenor House Hotel just off Park Lane, is one to be envied, what matters even more is the driving force which this much admired Irish chef brings to his main ingredient, honest no- nonsense food in generous portions. With an exciting wine list that pays dutiful homage to the kitchen, Corrigan's Mayfair represents a combination of 21st century luxury and style with down-to-earth home-inspired British cooking. As you might imagine the atmosphere fairly buzzes with the electricity of proper values and confidence.

The menus provide the backbone of this seemly restaurant, reflecting the expectations held by a customer base that takes in both corporate and social influences. So an enviable breadth of choice operates throughout. Carpaccio of roe venison with buttermilk cream, watercress, truffle and lardons are clever combos that at first may startle but on closer acquaintance makes good gastronomic sense. Steak tartare, horseradish cream, caviar and crispy shallots brings together two main ingredients which might not at first sight appear as a union made in culinary heaven - but just try it.

No self respecting menu that offered fish its own section could exclude scallops. Straight from the gods the eye is drawn, and even pan roasted Cornish scallops with Jerusalem artichokes and braised pork osso buco has to accept a worthy competitor. Slow cooked heel of beef with oxtail comes wrapped in cured ham with heritage beetroot and foie gras. Sprouting broccoli meet blue cheese, and chips are cooked in goose fat; vegetables are an essential part of the enjoyment and fun.

Roast parsnips with honey and black pepper combine health-giving ingredients with a happy blend of flavours, whilst the cheese board bears all the indications of one of the top London suppliers. Pear and lime pannacotta is served with yogurt sorbet.

Only Corrigan's could produce a Sunday seasonal market menu - what a brilliant idea! Start with a lobster pancake with American sauce or duck ballotine with sour cherry mousse. Staying traditional? Then there is only one course open, the baked fillet of hake served with peas, lettuce and bacon, though it may be a bit of tussle with New Season lamb with pepper relish, sheep?s cheese and wet garlic on the menu too. Those of a determinedly seamanlike persuasion need look no further than the fish pie with lobster, monkfish, haddock and scallops before going out on a blaze of glory with the crème caramel and rum soaked raisins.

Weekday lunch changes daily offering a three course meal at £27 that includes a 250ml carafe of wine, and this could commence with cured salmon, heritage beetroot and smoked salmon tartare; herb roasted chicken and leek pie, coasting down the winning straight with a sticky toffee pudding with clotted cream. Whilst on Sunday it is £27 for three courses, without the wine.

The wine list cannot be missed. With over 300 different choices there is virtually no limit to the combinations customers can create and Mayfair's Sommeliers always ensure that standards and stocks are maintained.

There are two private rooms to cater for the larger party, the exclusive Chef's Table, that seats twelve, and the Lindsay, which can cope with up to 25 guests.

There is a great deal more to know about Corrigan's Mayfair, and their Website will amply repay a visit. Meanwhile take an early opportunity to make your own mind up about this impeccable and friendly restaurant in the heart of London.