The edible flower menu launches at Corrigan’s Mayfair in celebration of the RHS Chelsea Flower Show.
Irish chef Richard Corrigan launches an exclusive menu in celebration for the Chelsea Flower Show featuring wild flowers and herbs, all grown on the urban rooftop garden of Bentley’s Oyster Bar and Grill, Corrigan’s sister restaurant.
The floral themed menu will a blend of Irish and British classics such as English asparagus with Cornish crab and apple blossom and English summer melon salad with wild Pennywort and roses. For the mains, roast Elwy Valley lamb with lavender and rosemary salt as well as steamed fillets of sole with courgette flower and crayfish. To finish, a dessert of buttermilk cream, wild strawberries and lemon verbena and elderflower champagne with British summer berries.
At £29 for three courses, a six-course tasting menu is also available for those with a more gluttonous palette.
To celebrate the RHS Chelsea Flower Show’s 100th year, floristry designer Amanda Wilgrave will be adorning the restaurant’s exterior with her floral magic. With a nod to the floral theme, the restaurant will be decorated with bright and cheerful flowerpots.
The Mayfair in Bloom cookery class on Saturday 25 May will teach aspiring chefs how to prepare and cook dishes from the restaurant’s edible flower menu. With a champagne and canapé reception and three-course lunch including goody bag with recipe cards, apron and a signed copy of Richard Corrigan’s recent cookery book, this makes for the perfect day for those who love to add a floral touch on their dishes.
The Edible Flower Menu will be available from Monday 20 until Saturday 25 May.
For more information and to book online visit www.corrigansmayfair.co.uk.