Chef Richard Corrigan has today opened his third London restaurant, Daffodil Mulligan in Old Street, alongside John Nugent (Green & Fortune) and Tony Gibney (Gibney’s of Malahide).
The Irish trio, who have over a century of hospitality experience combined, acquired the site previously known as Nuala in July 2019.
The 50-cover restaurant includes an oyster bar seating eight guests and a basement saloon bar which will play host to a series of live music nights. The frequently changing menu, designed by Corrigan and Head Chef, Simon Merrick, features produce from Corrigan’s estate in Ireland, Virginia Park Lodge, and is split into 4 sections; Small, Wood Oven & Grill, Sides and Sweet.
Merrick has worked with Corrigan for 11 years collectively, starting off as a commis at Michelin-starred Lindsay House, Bentley’s Oyster Bar & Grill and most recently, Corrigan’s Mayfair, where he was Sous Chef.
Dishes at Daffodil Mulligan include; Crubeens with turnip, apple and English mustard; Braised kale with ham knuckle on toast; Tipperary Hereford prime sirloin with Virginia Park Lodge carrots (pictured); Grilled lamb ‘Raan’ chops with pickled cucumber; Baked back of sole, Jerusalem artichoke, ceps and hazelnuts, as well as pork belly from award-winning butcher, Peter Hannan, served with roasted pineapple, lychee and mint.
The ground floor and basement bar serve a selection of craft beers and spirits with a focus on smaller Irish distilleries and producers - many of which are available exclusively in London.
The concise cocktail menu curated by Gibney’s son, Cormac, features takes on classics such as The Shoreditch Sour (Black Bush whisky, lemon and Malbec float), as well as Long Way Home (Jameson Black Barrel, orange bitters and ginger beer) – a play on the traditional Jameson and ginger combination.
The restaurant’s wine list has been assembled by Richard Corrigan Junior, who was previously Restaurant Manager at renowned Hong Kong restaurant, Belon. The international list consists of 50 bins and focuses on Old World wines, 12 of which are available by the glass.
The interior design has been led by architect, Linda Turner, who previously worked with award- winning restaurant designer, David Collins. The open kitchen has been enclosed in a warehouse-style steel glazing and reeded textured glass to enhance the industrial theme of the base building with its exposed steel columns.
The bar features dining counters as well as an oyster bar section, complete with crustacean display. Perfect for both large and small parties, the restaurant houses long natural timber tables, illuminated by feature pendants.
Downstairs, the bar has a warm underground vibe and there are also two timber ‘snug’ booths, which each feature a screen for major sporting events throughout the year.
Named after the daughter of Biddy Mulligan - a legendary Dublin street seller - Daffodil Mulligan hopes to showcase her Irish spirit and hospitality in London’s East End.