Corrigan opened the restaurant alongside John Nugent of Green and Fortune, and Tony Gibney of Gibney’s of Malahide. The Irish trio “have over a century of hospitality experience combined”. They acquired the site, previously known as Nuala, in July 2019.
The menu will feature seasonal produce from Corrigan’s Irish estate and comprise of four sections; Small, Wood Oven and Grill, Sides and Sweet. Corrigan designed the menu alongside head chef Simon Merrick, who has worked with Corrigan for 11 years. They most recently worked together at Corrigan’s Mayfair where Merrick was sous chef.
Their dishes include Tipperary Hereford prime sirloin, grilled lamb ‘Raan’ chops, baked back of sole, and Jerusalem artichoke, ceps and hazelnuts, as well as pork belly from award-winning butcher Peter Hannan. An oyster bar will also be featured.
The ground floor and basement saloon bar will serve a small selection of cocktails, craft beer and spirits, with particular focus on Irish distilleries and producers. A wine list compiled by Richard Corrigan Jr. will also be on offer, featuring 50 wines from around the world.
Architect Linda Turner crafted an “industrial theme” for the restaurant’s interior, using exposed steel columns and glazing throughout the open kitchen and base building. The downstairs bar, meanwhile, has a “warm underground vibe, enhanced by antique mirrors and dark timber panelling”. It will host a series of live music nights throughout the year.
The restaurant also features artwork curated by Luke Dodd, who “chose pieces to reflect Daffodil Mulligan’s edgy and rebellious personality”.
Named after the daughter of Biddy Mulligan, a Dublin street seller, Daffodil Mulligan “hopes to showcase her Irish spirit and hospitality in London’s East End”.