Bentley's Oyster Bar & Grill opened in 1916 and has been shucking and serving the finest and freshest seafood ever since.
Under Chef Richard Corrigan's guidance since 2005, Bentley’s has embraced the very principles that first made it iconic. Our ethos is simple: the finest seasonal ingredients, sourced from trusted local suppliers and prepared with the utmost respect.
We are dedicated to wild, line-caught fish; sustainable, traceable seafood and prime British meats. Our pride and joy is the extensive selection of British oysters—wild, native, and cultivated—that we offer. It’s just honest, delicious food you'll want to savour.
The Grand Dame of Swallow Street since 1916
For over a century, Bentley’s has been a sanctuary for seafood lovers and Central London shoppers, and a celebrated haven for fresh oysters, grilled fish and quality meats from across the British and Irish Isles.
Having served icons like Charlie Chaplin and Oscar Wilde, it remains a favourite for a light lunch for the foremost and the fashionable—perhaps langoustines, oysters and a flute of fizz.
The Oyster Bar offers a relaxed yet serious seafood experience, with our Oyster Boys cooler than a dozen Loch Ryan oysters on ice. Upstairs, the Grill serves dishes that speak for themselves, like wild Cornish mussels, seared sea bass and roast grouse, all amid William Morris-inspired decor with blue leather, warm wood, and fish art.
Bill Bentley
We have much to thank Bill Bentley for as the original founder of Bentley’s. Coming from humble beginnings, his family ran an oyster bed and sold oysters from a barrow by the pier in Clacton-on-Sea. Ambitious to expand the family business, he opened a brick-and-mortar site in the heart of Piccadilly, London, bringing oysters and the freshest seafood to the capital’s high society. And so, Bentley’s Oyster Bar was born.
Today, it remains a seafood institution where diners feel relaxed and truly cared for. When Chef Corrigan took the helm, it was essential to him and his team to uphold the historical hallmarks of Bentley’s Oyster Bar. Famous for its oysters, Bentley’s is still home to the legendary Oyster Boys, who shuck up to 1,000 oysters daily.
Chef Richard Corrigan
Michelin-starred chef Richard Corrigan has crafted an impressive career, from his beginnings in rural Meath, Ireland, to cooking for the Queen.
In 2005, he purchased and restored the historic Bentley’s, a restaurant he had long admired. Today, Chef Corrigan remains deeply involved at Bentley's, personally overseeing kitchen operations, menu updates and sourcing from trusted suppliers.
“A deep reverence for heritage, combined with unsurpassed culinary credentials”
