The Artists as Youngish Men
Chop chop! Who’s slicing and dicing and spicing the veg? Grand Chef Richard Corrigan himself. Next thing he’s marching over to our table: “Here’s mash to celebrate being Irish!” There’s mash and there’s Made in The Portrait by Richard Corrigan Mash. Its sunny complexion is what Nancy Lancaster would call “buttah yellah”. Picture perfect. The best olive oiled potato money can buy and even better when it’s on the (pent) house. Funday Sunday set lunch is best eaten while floating above the Mary Poppins roofscape over Trafalgar Square in a cloud of fervent luxury.
Richard’s menu is imaginative and concise with just four or five options per course. Keeping it vegetarian, today’s choices for lunch are burrata (peach, fennel, pistachio), conchigliette (cauliflower, Spenwood) and goat’s milk ice cream (English cherries, Riesling). This top floor new restaurant really is the English cherry on the icing on the cake that is the revamped National Portrait Gallery. Chop chop! It’s time to go dancing.
