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Centred around a fish-focused menu, Chef Richard Corrigan buys directly from fishermen, ensuring that no fish is farmed and that only the freshest produce graces his kitchen. “Bentley's is very much a pure, natural food environment," he insists. The dishes at Bentley's are thoughtfully crafted to highlight the outstanding ingredients, reflecting Corrigan's desire to keep the spotlight on the food. "I want to keep the chef's ego out of that place," he shares, showcasing a philosophy of authenticity and simplicity. Bentley's is wholeheartedly dedicated to wild, line-caught fish, sustainable and traceable seafood, and the finest cuts of British meat. But the true stars of the show are a dazzling selection of British oysters - wild, native, and cultivated - that promise an unforgettable taste adventure. This approach is exemplified in the shellfish cocktail, which has set the standard for all others. It arrives as a stunning seafood trophy, brimming with ocean-fresh tiger prawns, potted shrimp, lobster, and crabmeat—a genuine celebration of the sea.
The Back Story
William "Bill" Bentley was an entertainer whose true passion was musical stand-up comedy. Bentley was one of the founders of West Cliff Theatre, an open-air theatre in Clacton. During the war, Bentley's wife, Ethel Rose, with whom he shared five sons, convinced him to invest in oyster beds in West Mersea. This success led him to sell oysters from an oyster barrow by the pier in Clacton-on-Sea, and then open Bentley's Oyster Bar and Grill in 1916. The restaurant didn't halt his urge to perform. Until 1934, he caught the early morning commuter train up to town, returning on the evening train just in time to change and go on at the West Cliff.
Bentley's was purchased by Michelin-starred chef Richard Corrigan in 2005. He had previously held the title of Head Chef at the restaurant under Owide and had been convinced of its potential. Keen to build on Bentley's excellent tradition and reputation, his philosophy is straightforward: to use the best seasonal ingredients, sourced from reliable local suppliers, and prepare them with great respect. 'We are committed to offering wild, line-caught fish, sustainable and traceable seafood, and top-quality British meats. Our pride and joy is our extensive selection of the finest native oysters from the UK and Ireland—both wild and cultivated. It's honest, delicious food that you'll want to savour.' It remains a seafood institution famous for its oysters. Bentley's legendary Oyster Boys shuck up to 1,000 oysters daily on the original marble-topped bar. 105 years later, it remains strong, loved by many, and continues to receive fabulous accolades.
Fay Maschler named Bentley's as one of her favourite restaurants for The Evening Standard, saying, "It is a serious enterprise devoted to prime ingredients treated with wit and brio, and because ebullient Corrigan is a consummate chef and restaurateur. While Food Critic Jay Rayner has reviewed Bentley's twice, upon its reopening in 2005, and again in 2021, where he said of his visits: The scant anonymity I have is useless here, not because I work in this job, but because I am a regular. I even have a favoured stool at the marble-topped oyster bar, and I'm not ashamed that it's the one three in from the door to the kitchen.
Bentley's Oyster Bar oozes character; it's intimate, elegant, polished, buzzy, and lively. There's an energy, an air of expectation. It's pared back, masculine, clubby. It looks like it means business! It's welcoming and reassuring; it makes you feel good and excited. You just know you are in expert hands, and you are going to have a great experience. The bar — the main stage is an impressive, long, sleek marble countertop attractively set with gleaming glassware, neatly folded napkins, and cutlery, all glinting under the soft lighting from above, paired theatrically with a row of sleekly upholstered red leather nailhead trim barstools meticulously arranged along the bar front, creating a striking visual. I love it. Stage set, seat taken, queue: enter Federico Fiorillo, Shucker Champion, and Bentley's chief "Oyster Boy." Fiorillo has been with Bentley's for 14 years, since he was 25, and was trained by the former Chief Oyster Shucker, Helio Garzon. Lucky for us, Fiorillo is serving us today. We are in for a treat. It's fascinating watching Federico. The speed at which he prepares the oysters is unreal; there are no protective gloves, and he shucks and dips his hands in mountains of ice. He says he has asbestos hands.
Someone who knows exactly what I mean and puts it effortlessly and succinctly when discussing Bentley's. "The King of Place I daydreamed about …great seafood, cool white wine, expert cookery in a refreshing space, What's not to love? Jay Rayner. He says, "I spend a lot of my own money at Bentley's Oyster Bar & Grill. Brilliant seafood, great staff—it's just absolutely lovely!" He relishes his job because, as he puts it, 'I love sitting in restaurants and talking to people over nice food. There's a theatre to it. When restaurants work at their best, you close the door on the world outside and are taken somewhere else for two or three hours.' There's something incredibly relaxing, even meditative, about watching an expert tend to their craft. Sitting back with a cool glass of crisp fizz to be entertained by the famous Oyster Boys shucking away in timeless fashion has that effect. Watching food that has been prepared in the same spot for over 105 years is wonderfully reassuring. It speaks of continuity and offers perspective amidst our current preoccupations." He concludes, "As food critics, we aren't just selling steaks and wine; we're selling atmosphere—a room you want to be in!" And I, for one, want to be in this room as often as possible!
I realise oysters are very much a love or hate item; however, despite being delicious, quaffing oysters is also one of the best choices you can make for your brain, body, and the environment. Celebrated as the ultimate "Slow Food" and recognised as a superfood, these remarkable beauties help address crucial issues like mental health, climate change, and stress. What other food can deliver such abundant benefits while being sustainably and renewably farmed? They are "restorative seafood," replenishing and supporting the health of our oceans. In short, oysters are a win-win for personal health and environmental sustainability, making them not only a gastronomic delight but also a faithful ally for the planet! That's without even starting on the Casanova debate.
And the people who genuinely love them love them deeply. Anthony Bourdain even claims they changed his life. "I blame my first oyster for everything I did after I decided to become a chef, my thrill seeking, and all my hideous screw ups and pursuit of pleasure. I blame it all on that oyster, and in a nice way, of course, what is an oyster? If not the perfect food, it requires no preparation or cooking; cooking would be an affront to its purity. It provides its own sauce. It's a living thing until seconds before disappearing down your throat, so you know or should know that it's fresh when it appears on your plate. God created it raw and unadorned to squeeze the juice of a lemon, or perhaps a little Minette sauce, red wine vinegar, cracked black pepper, and some finely chopped shallot. It's about as much of an insult as you might care to tender against this magnificent creature; it is a food at its most primaeval, glorious, untouched by time or man. It's a living thing, eating for sustenance and pleasure the same way our knuckle-dragging forefathers ate them. They have, for me anyway, the added mystical attraction of all that sense memory, the significance of being the first food to change my life." Anthony Bourdain.
If oysters are really not doing it for you, don't worry, you can still go; there are so many other delights from the land and sea to choose from. All just as divine. Bentley's is the place to indulge in honest, mouthwatering dishes that are crafted with love. The treacly soda bread is baked in house, and sold at Fortnum, the green-flecked butter is oddly divine. Apart from other Raw Bar selections, the impressive Shellfish Platters are stacked with a generous selection of impeccably fresh seafood, and a showcase of the sea's bounty, brimming with ocean-fresh tiger prawns, potted shrimps, lobster, and crabmeat, while their Seafood Cocktail is a benchmark dish, featuring tiger prawns, potted shrimps, lobster, and crabmeat. The melt-in-your-mouth Scallop Ceviche, and the beloved classic Royal Fish Pie. A beloved classic. Dover sole meunière, Cornish fish stew, and even some land-based options like Welsh lamb cutlets, and Lobster Thermidor.
There are cocktails, fizz, and a stunning wine selection. The staff are pro’s, warm, friendly, and fascinatingly knowledgeable. Do you get the impression I rather like Bentley's? I’ll see you at the Bar Counter!
Bentley's 11-15 Swallow Street London
+44 (0)20 7734 4756
reservations@bentleys.org