The Portrait Restaurant on the top floor of the iconic National Portrait Gallery boasts a rich history intertwined with art and culinary excellence. Overlooking the picturesque Trafalgar Square, the restaurant has been a cherished dining destination since its inception over two decades ago. With its doors first opening in 2003, the restaurant quickly gained acclaim for its panoramic views of London’s skyline and its refined British cuisine. Having several owners over its years it’s remained a renowned destination for its elegant and contemporary design and focus on British produce. This new Corrigan-led iteration of The Portrait will continue the legacy and offer a sophisticated ambiance that complements the Gallery’s prestigious artworks displayed, a destination where art enthusiasts and food connoisseurs can indulge their senses in an immersive and unforgettable gastronomic experience.
Arriving for lunch after a morning exploring The National Portrait Gallery, home to the most extensive collection of portraits in the world, we arrived at The Portrait Restaurant by Richard Corrigan and were seated at a beautiful window table with a fabulous view over the square. Beginning with a glass of champagne, we followed with a sensational lunch of Secret Smokehouse Salmon which is the finest hand cured and smoked salmon in London, served with Pomegranate, Fennel and Horseradish Crème Fraîche, and luscious White Onion and Gruyere Soup with pistachio and lime. Our entrées were a Filet of Beef with Peppercorn Sauce, Potato Pavé and Spinach Purée cooked to perfection, and delicious Free-Range Chicken Cordon Bleu with Potato Salad and Herb Mayonnaise with a side of Chunky Chips. As a sweet finalé, we shared a Damson Plum Pot de Crème with Shortbread and phenomenal Jasmine Silver Needle Tea which was absolutely delicious. Lunch was outstanding from beginning to end, and a delightful culinary discovery at the National Portrait Gallery.
Our friendly and knowledgable server at The Portrait Gallery Restaurant
Glass of Blanc de Blanc Brut Champagne
Secret Smokehouse Salmon with Pomegranate, Fennel and Horseradish Crème Fraîche,
Free-Range Chicken Cordon Bleu with Potato Salad and Herb Mayonnaise
Chef Richard Corrigan
Navarian of Lamb
Serves 4
Recipe courtesy of chef Richard Corrigan
Lamb Navarin:
1 shoulder of lamb, deboned
7 oz garlic cloves, peeled
10 anchovy fillets
1 tbsp of tomato paste
3 cups white wine
6 1/3 cups lamb stock, or chicken stock
10 baby turnips, cleaned and peeled
1 carrot, peeled and cut into 2cm dice
5 oz of haricot beans, cooked
1 bouquet garni
olive oil
parsley, chopped
mint, chopped
marjoram, chopped
To begin the dish, cut the lamb shoulder into 2-2.5 inch pieces and set aside, ensuring there are no large pieces of sinew or fat left on the meat. Add a splash of olive oil to a large, heavy-based pan and place over a high heat.
Add the lamb in batches so as not to overcrowd the pan, frying each time until evenly dark and golden in colour. Remove from the pan and set aside in a bowl, reserving the oil and fat.
Reduce to a medium heat and return any fat from cooking the meat. Add the garlic cloves and allow to roast and caramelise in the lamb fat. Once golden, add the anchovies and stir until dissolved. Add the tomato paste, allow to cook briefly while stirring, then add the white wine and reduce by 3/4.
Return the lamb pieces to the pan, add the bouquet garni and pour in enough stock to cover. Bring to the boil, then reduce the heat and allow to simmer gently for 1.5-2 hours. When the lamb pieces are soft to the touch and gently falling apart, carefully remove and strain off the liquid into a jug. Return to the same pan, place back on on a medium-high heat and reduce the sauce by 1/4.
Pass the sauce through a strainer into a clean pan, then add the turnips and carrots. Cook the vegetables in the sauce on a gentle simmer for 5-8 minutes, until tender. Once cooked, return the lamb to the sauce to keep warm. Add the beans to the sauce and stir through. Add the parsley, mint and marjoram to the stew, divide between bowls and serve immediately.
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