Michelin-starred chef Richard Corrigan’s first east London outpost, Daffodil Mulligan, comprises a 50-cover main floor and a 30-cover terrace. The frequently-changing menu, designed by Chef Corrigan and Head Chef Simon Merrick, is centred around the wood fire. Depending on the seasons, and what produce is procured from Corrigan’s Irish estate – Virginia Park Lodge – you can expect dishes like Hereford beef tartare with oyster cream, flame-grilled lobster with pickled rhubarb, and *that* sugar-pit pork. The 8-seater oyster bar, which faces the open kitchen, is the best place to watch the pyrotechnics, preferably while slurping down half a dozen of Loch Ryan’s finest.
The terrace also features a standing area, complete with Jameson barrel tables to prop up those just popping by for a pint of the black stuff. And, speaking of pints, these are expertly poured by Daffy’s sister bar, Gibney’s London. The watering hole is headed up by Cormac Gibney who first cut his teeth at the taps of the Malahide mothership – Gibney’s Malahide. Located downstairs, it hosts live music and comedy nights every week, alongside screening the biggest sports matches of the season.
You might not know but..
The name Daffodil Mulligan came to Chef Corrigan while watching Dublin-based band Lankum, performing their song of the same name. The ditty tells a tale of Daffodil, daughter of legendary Dublin street seller Biddy Mulligan, who is ‘bright, hale and hearty, the life of the party’. It’s exactly this fun-loving, Irish spirit and warm hospitality that Corrigan wants to showcase here.
Thurs-Sat 12pm-8pm (last booking)
Tues-Sat Lunch 12-3.30pm
Tues-Sat Dinner 5pm-late
Sat Brunch 10.30am-2.30pm