In 2008, acclaimed Irish chef Richard Corrigan opened his eponymous restaurant, which focuses on the British Isles’ finest ingredients. Carlingford oysters, Orkney scallops, and Middle White pork are treated with care and attention, paired with classical accompaniments and largely allowed to speak for themselves. Pears from the Loire Valley served with a Sauternes dessert-wine jelly are a standout finish. Just a few steps from Hyde Park allows one to walk off their lunch in a lovely setting.