Lindsay House

The Michelin-starred Lindsay House offers a very serious dining experience. Firstly you have to ring the doorbell of this smart four-storey traditional Edwardian townhouse in the heart of Soho to be let in. You'll then be shown through to a neutral but understated and stylish interior and settled down to examine the menu which favours British dishes such as saddle of rabbit served with black pudding and a mustard jus or poached monkfish wrapped in courgette.

There are two main rooms used for dining, one on the ground floor, one on the first. Both can seat approximately 28 guests. Three private rooms offer facilities for 6 to 33 guests. Up on the second floor in the Chef's Library, 8 to 12 guests can be accommodated. Each room has its own individual style producing a warm and simple, but effective atmosphere, greatly assisted by the original floorboards, panelling and fireplaces.

However, Richard Corrigan is considered one of the top chefs in London, and, though he is involved with other restaurants in London, like the English Garden, this is his flagship, and with his reputation on the line, he makes sure that it delivers. His food remains loyal to his Irish roots, with an earthy sophistication, well demonstrated in his first cookbook 'From the Waters and the Wild'.

An à la carte lunch serves well the dwindling section of the population that still has time to lunch in the continental style, augmented by business and power occasions where discretion and style are required. Drawing on the seasonal market expect to find warm English asparagus with a poached duck egg, grilled langoustine served on pressed vine tomato, or rump of veal poached in milk. For dessert a tarte fine of goat's curd or perhaps a chocolate marquise with citrus fruit and coriander. A simple three course pre theatre menu follows broadly the same lines.

For dinner look to finding a terrine of foie gras and smoked eel, served with sour apple, or a croquette of crubeens with soft egg yolk dressing. The main event moves effortlessly through around eight options amongst which expect to find a delicate fillet of hake poached in almond milk and served with langoustine ravioli and spiced carrot, or roast lamb cutlet, braised shoulder, merguez and wild garlic. Warm rice pudding with poached peaches and ginger, or chocolate with orange parfait, white chocolate and black pepper.

A beautifully elaborate pair of menus under the tasting banner includes a vegetarian option, rather charmingly referred to as the Garden Menu, and delightful it is.

The wine list is varied but prices can prove expensive for the rarer wines and as with most Michelin Starred restaurants booking is essential. Matthew Fort, writing in The Guardian commented,  "Do go if you are looking for pleasure, if you like individuality and if you value one of the outstanding culinary talents of a generation."

Their Website will give you a swift update on menu changes that make the very best of the seasonal availability.