You might think Brasserie of Light is THE place to eat whilst at Selfridges but we’re here to tell you the department store has a ton of delicious dining options if you don’t fancy the giant Pegasus.
The Corner Restaurant, located on the second floor, is one such place. It’s recently relaunched with a brand new menu designed by newly appointed Head Chef, Grant Clark (previously of The Breslin and Hearth in New York) and it’s the first time you’ll be able to get your hands on his food in the UK too which is rather exciting!
You’ll find it situated just off of Women’s Designer Galleries on 2, but once at your table the department store seriously melts away into the background – we totally forgot where we were after the first glass of champagne.
The new menu is guided by the seasons, with ingredients from some of the best UK producers including bread from Coombeshead Bakery, meat from Henson and Son, sustainably sourced fish and vegetables from grocery supplier to Selfridges’ Foodhall, Natoora. Clark’s nose-to-tail approach minimises food waste, with all produce being used across the entire menu in various forms. Meanwhile, the attention paid to the processes and “low and slow” methods that build up the layers of flavour are what allows the menu to stand out.
For example, we were told on arrival that there was no more broad bean bruschetta as they were out of season. Fine by us! We found there was still plenty to tuck into.
We began with a plate of crispy arancini in a zesty tomato sauce with the all-important generous shaving of parmesan. Even if you don’t have time for a full meal, these would make the perfect accompaniment to a glass of wine or cocktail whilst sitting at the bar. *Makes note to self*.
From the small plates, we shared a ball of burrata, complete with roasted heirloom carrots and carrot top pesto (there’s that nod to sustainability again).
The small pasta section only has two choices – a meaty macaroni pork ragu and the veggie-friendly bucatini in pomodoro sauce – served either as a starter or main portion. However, it shouldn’t be overlooked as Grant Clark has made both rather fabulous. The pasta is made from faro – whole grains of which are milled in-house (an uncommon practice in most restaurants) which are then made into dough and rolled out by hand. The process lends itself to retaining more of the grains’ nutrients as well as its flavour. The pork ragu is another labour of love, with the pork mince and sofrito base left to simmer in a 16-hour broth made from chicken, beef, turkey and veal. This gives it an unparalleled depth of flavour which is then further enhanced by the addition of fresh rosemary and a scoop of ricotta, along with 24-month aged Parmigiano reggiano. A side of tenderstem broccoli with garlic, chilli and anchovy hit the spot, as did a bottle of the Californian Pinot Noir which we felt was very reasonably priced at £35 (it tasted a lot more expensive!).
Aside from the pasta, substantial mains include Clark’s signature Creedy Chicken, topped with tropea onions and romesco sauce. This dish is a half spatchcock chicken (from Creedy Carver Farm, Devon UK) which is seared and roasted with sherry vinegar and the aforementioned broth. The skin is continually basted, keeping the meat moist whilst the juices become concentrated and sticky, forming a natural, lacquer-like glaze. Yum!
To finish, we recommend the simple chocolate pudding. It’s arrives resembling a chocolate puddle, made from chocolate pastry cream piped into small peaks which is then dotted with creamy mascarpone, crunchy cocoa nibs and hazelnuts. A chocolate-lovers dream.
Head Chef of The Corner Restaurant, Grant Clark comments, ‘My philosophy around food lies in cooking simply and with integrity. The menu is uncomplicated but champions great quality, seasonal produce and above all, flavour. Bringing processes such as milling the grains used for pasta in house, ensures the foundations of each dish are full of flavour whilst also allowing us to take joy in the art of these practices. I’m excited to share my new menu with diners at The Corner Restaurant.’
Selfridges Director of Food & Restaurants, David Lagrand comments, ‘We’re thrilled for our Corner Restaurant to be Grant Clark’s first foray as a Head Chef in the UK. His dishes hero seasonality and sustainability which are principles dear to us and the menu is sure to excite both our customers and followers of London’s avid food scene.’
It’s probably best to do your shopping before dinner because you won’t be trying any clothes on after this feast.
Opening Times and Reservations:
The Corner Restaurant is open 11am – 9.30pm (Monday – Saturday) 11am – 6.00pm (Sunday)
Located on 2 nd Floor, Selfridges 400 Oxford Street, W1A 1AB