Repeat after me: substandard bangers and mash do not a modern British restaurant make. Corrigan (that's Richard, the guvnor) has a nack, thank God, for getting it right.
This elegant hunting-lodge-meets-1920s-supper-club style room is a swish backdrop for the hearty dishes that emerge from the kitchen - crubeens with beetroot and horseradish, soft boiled duck egg with brown shrimps and butter poached pheasant - and puts lesser imitators to shame.