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Core by Clare Smyth

London · United Kingdom

Fine Dining in London · Contemporary British

Michelin Guide (Awarded three Michelin stars in the 2021 guide.)

Book / ReserveCollector's monograph

Photo: Official website · corebyclaresmyth.com

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Awards & Recognition

Michelin Guide

Awarded three Michelin stars in the 2021 guide. · 2021

Clare Smyth's independent flagship translates British ingredients and familiar food memories into exceptionally precise tasting menus. Its residential setting and restrained interiors temper the formality of three-Michelin-star dining.

The Story

Origin

Opened in 2017 as Clare Smyth's first independent restaurant, following her leadership of Restaurant Gordon Ramsay.

Philosophy

Technical excellence is paired with a more personal, less ceremonial interpretation of luxury.

Why Important

A significant example of contemporary British fine dining built around an independent chef's identity rather than a hotel or international restaurant brand.

Differentiation

Smyth gives humble ingredients the prominence usually reserved for conventional luxury products.

Food Philosophy

British produce anchors the cooking, with everyday ingredients such as potatoes and carrots elevated through intricate preparation.

Guest Experience

Tasting menus, highly attentive service and a visible kitchen create a carefully paced experience with a strong sense of authorship.

Design Philosophy

A calm, domestic atmosphere keeps attention on the food without making the room feel austere.

Design & Architecture

Lighting

Warm and restrained.

Architecture

A restaurant embedded in Notting Hill's residential streetscape.

Design Language

Understated residential luxury.

Interior Design

Muted colours, artwork and views towards the kitchen soften the tasting-menu format.

Founder and chef

Clare Smyth

Gallery · 11 photos

Menus

Core Seasons

Seasonal tasting menu · Menu last verified: 8 October 2026

Poached Scottish langoustine
soused vegetables, English saffron, Courchamps sauce
Portwood Farm kohlrabi
walnuts, brassica leaves and nutmeg
Cornish brill
smoked mussels, fennel, confit potato
Girolle and toasted buckwheat tart
fresh almonds, young pines
Rhug Estate venison
smoked chestnut, elderberries, Pontack sauce
‘Blackberry fool’
Meadowsweet and elderberry
Pear and verbena
Poire Williams sorbet
Tasting menu
Core Seasons
£275
Wine pairing
£175