Clare Smyth, former chef patron at Restaurant Gordon Ramsay - and the first British woman to hold three Michelin stars - has secured this site (previously Notting Hill Kitchen, RIP, and once the site of the original Leith's) to launch her first solo venture here in July 2017. Tasting menus will be the central offering, showcasing Smyth's attention to detail, which is also evident in the wine list and specially commissioned British-made furniture, cutlery and crockery.
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Core by Clare Smyth Restaurant Diner Reviews
"A flying start from the former head chef at Gordon Ramsay. Seasonal ingredients (really - not just the lip service you sometimes hear), an interesting and rare focus on vegetables, imaginative preparation which shows she has really thought hard about what she is offering, outstanding execution and presentation, pleasant and unpompous atmosphere."
"When I heard the news that Clare was going to open her own restaurant my excitement on waiting for this to happen was very high having tasted her food at Restaurant Gordon Ramsey and also that she had Rob Rose as her Restaurant Director you just new this was going to be a fantastic dining experience so when the day came that you could book I couldn't wait and yesterday we went and believe me it was just the amazing experience that I thought it would be. Set in a lovely location on Kensington Park Road a nice short walk from Notting Hill Station. As you enter the warm and friendly greeting that you receive is delightful and makes you feel very relaxed straight away. We decided to enjoy two excellent cocktails before lunch in the bar wher the staff were very engaging we had the Milk Punch and a specially made cocktail consisting of White & Dark Rum and Mandarin . Then came a wonderful surprise as we were being shown to a table that we thought would be I the restaurant itself instead we were seated at the Chefs Table from where you see into the open kitchen and see everything happening before you very eyes and yes it was amazing to see. So now we are greeted by Restaurant Manager Davide and the friendliness & professionalism continued and given a nice complimentary glass of Sparkling Wine while we looked at the menu. We decided to.have the Tasting Menu this which started with a fantastic selection of snacks that included Gougeres , Duck Wings and Jellied Eel. This led to our first course and what a way to start with a stunning Isle of Mull Scallop full of amazing flavours of the sea this was followed by the Charlotte Potato with herring & trout roe to be followed by a delightful Skate with shrimps & brown butter. With the experience already living up to the expectations we then moved on to the fantastic Lamb Braised Carrot with sheeps milk yoghurt plus delightful dumplings before the highlight of the menu a stunning Roast Grouse with red cabbage & bell heather just heavenly all these courses were matched superbly by a fantastic selection of wines chosen by the excellent Sommelier Now onto the desserts with a nice & light Cherry Bakewell dish before a sublime Pear and Verbena with poire williams sorbet then while enjoying ''this dessert out came an extra and it was amazing a glorious Pain Perdu with figs , honey & verjus matched again with a superb Sweet Wine this rounded of a truly outstanding dining experience I have to say that every expectation was met with the food & service being 1st class . I really can't see it being long before the awards start rolling in with Clare at the helm and her excellent Head Chef Jonny Bone who it was a delight to have met and a great team behind her you can only see this restaurant rise to the top. So yes I would highly recommend a visit and I for one will definitely be returning soon."
"too many staff running around the restaurant like wind up toys, doing nothing. saw 3 staff do 360degress turn of the restaurant at high speed looking at every table--3 times within 10 minutes. very off-putting. i don't need the waiter to refill my water glass after each sip especially with carafe on the table--really annoying. and the wine service is terrible (the sommerlier had poured more than 50% of the bottle by the starter and even selecting wine was terrible. when asked for a couple of options, i was pointed to the most expensive wines in the section (£100+)--and a "rote" description. really poor given the standard. and the restaurant itself can be noisy with the wood floor and wooden tables. shame because the food is very good. but need much tigher control over the staff and improve the skills of the sommerlier"
"been twice already...once for lunch and once for dinner...consistent top class food and service...first class sommelier and choice of wine."