Now in its ninetieth year, Bentley’s first opened its doors in 1916 in the same beautiful old Victorian building it occupies today on the borders of Soho and Mayfair.

Bentley’s combines a relaxed oyster bar with a more formal Grill restaurant, plus three private rooms, arranged over three floors. Almost 3 years after restoring Bentley’s to its former glory from the roaring twenties, the restaurant still retains its critical acclaim and position as one of the most exquisite restaurants in London serving oysters, fish and seafood in much the same way it has since 1916.

Richard Corrigan, who has famously hung up his chef whites from the BBC’s Great British Menu after winning the competition two years in a row, has a passion for sourcing ingredients and places a large emphasis on the producer and supplier. Bentley’s sources all its own ingredients, such as smoked salmon from Frank Hedderman in Ireland and the finest West Cork beef from some of the best producers available. Deliveries arrive fresh to the kitchen every day.

Open for lunch and dinner, the upper story Grill is divided into the Grill Room (36 covers) and Rib Room (34 covers). The larger rooms combine William Morris design blue and white fabric on the walls, warm wooden flooring, blue leather chairs and original Bentley’s fish prints and paintings to create a modern, relaxed atmosphere.

Bentley’s wine list features some of the finest examples of small regional producers and wine growers from all over the world. It is perfectly matched with seafood and is divided into various grape varieties and wine growing regions.