Harden's survey result
“A flying start from the former head chef at Gordon Ramsay” – in this “unmissable” yearling, Clare Smyth “has finally created a fabulous restaurant on this difficult site” (most recently Notting Hill Kitchen, RIP, and in days of yore, Leith’s). “If she doesn’t get at least two Michelin stars this year, it will be astounding!” given the “ethereal cuisine she delivers with confidence, exuberance and pleasure”. “Outstanding produce is allowed to really sing in the dishes” – with the emphasis on two tasting menu options – and “seasonal ingredients (really – not just the lip service you sometimes hear) are centre stage, with an interesting and rare focus on vegetables”: “I mean, how on earth can you make a humble potato so attractive and so tasty? It’s magic!” .The “light and sophisticated” room “has a relaxed feel, no tablecloths or hushed tones” and – with the “faultless”, “friendly” service – the overall effect is “a pleasant, unusually relaxed and unpompous atmosphere”. “Attention to detail is amazing, and watching the kitchen staff quietly gliding between stations behind the pass, overseen by Clare, is like watching a theatre production” STOP PRESS: Having won the ‘Top Gastronomic’ award at the Harden’s London Restaurant awards, on October 1 Michelin followed suit with the award of two stars.
Clare Smyth, former ‘chef patron’ at Restaurant Gordon Ramsay – and the first British woman to hold three Michelin stars – chose this well-known site (previously Notting Hill Kitchen, RIP, and once the site of the original Leith’s) to launch her first solo venture in summer 2017.
Core by Clare Smyth Restaurant Diner Reviews
"A truly exceptional meal with every element of the dining experience on the very highest level. The welcome was perfect, the dining room light and attractive without any excrescences that could distract from the food, our table for two was of the right size and it afforded us a view of the pass at which Clare Smyth operates with military precision, the front of house staff were properly dressed and properly schooled as well as very willing to listen to the diners and provide expert help, and as for the cuisine! - this was in the very top bracket of our list of memorable dinners compiled over 40 years of fine dining all over Europe. There are simply not enough superlatives to describe everything making up the “beginning”, the Core Seasons tasting menu, plus the “end”, which amounted to some thirteen outstanding dishes, so beautifully put together in a balanced ensemble that there was never any question of feeling stuffed. It was quite impossible to answer the inevitable question about a favourite dish when each one was a favourite in its own right with its own attractive presentation, taste and texture highlights, and top-notch degree of satisfaction. The Perigord truffle gougères were just about the best we’ve ever had, the jellied eel was great, as was the smoked duck wing, and the foie gras parfait superb. The brown crab meat, infused with lemon, with a jelly made from the shell and black truffle left an indescribably good aftertaste, and this in no way affected the soft sensation of the artichoke that followed, with nasturtium leaf adding to the wonderful combination made with the cheddar backing. Brill came next, a small portion but perfectly cooked with a lovely glaze and a touch of oyster leaf and with the caviar - just brilliant! Next we had what was basically a modern rendering of a French classic but with its own personality, absolutely out-of-this-world veal sweetbreads with langoustine and a light and dark contrast of vin jaune sauce and langoustine sauce, a dish that was as good on the eyes as on the palate. And this was also true of the next dish, where the visuals were composed of a celeriac and black truffle chess board which was populated by the tenderest of venison showing off its true taste, enhanced by the truffle, and to top it all off some terrific foie gras. We allowed ourselves to breathe normally again after all the gasping in wonder at the sequence of outstanding dishes as we dived into the palate cleanser of carrot and walnut cake mousse and carrot sorbet, which anywhere else could have been considered top of the bill. Then what we imagined was the final dish, “Core-teser” a re-imagining of the humble Malteser in what must be the lightest chocolate dessert ever, even with the pudding underneath the melt-in-the-mouth chocolate with its indulgent hazelnut ice cream and some honeycomb-like malt. But it was not the finale, and we were treated to petits fours of warm chocolate tart and intense Sauternes and Banyuls jellies which, eaten together, was simply heavenly. It is impossible to overpraise this stupendous dining experience where every single mouthful was remarkable, and we shall be making the trip up to London again just to eat at Core."
"A proper grown-up superb restaurant. We came here just over a year ago and in the intervening 12 months they have upped their game to a new level. On a par with the Ledbury as the best food in London."
"Booked this gorgeous venue as part of my ongoing food pilgrimage, up to 58 Michelin stars now. Lovely tastefully decorated venue with highly attentive efficient staff. Ordered from the a la carte menu Four delicious amuse bouche followed by sensational scallop tartare. The main was acstunningly flavoured duck dish with sublime breast of duck. Pre dessert was a beautifully flavoured apple followed by the most delicious chocolate dessert Every part of the experience is quietly and efficiently coregraphed to give the best experience Was it worth the trip, goodness yes and it was absolutely my pleasure meeting Clair in her lovely efficient kitchen fully visible through the glass. She runs her kitchen with a quiet efficiency producing exceptional food well up to its two Michelin star rating. Thanks for a great experience."
"THE new must go to restaurant in the capital. I can see it only getting better and better. Will be the next UK restaurant to achieve 3 Michelin stars. However, it is very difficult to get a reservation."
"This was our fifth visit to Core over the past year and have become quite good friends with some of the staff. Also during this time it's been nice to have had nice conversations with Clare & head chef Jonny. This is why last monday I couldn't have been any more delighted that the restaurant gained 2 Michelin Stars along with other recent awards of 5 AA Rosettes & Clare becoming Worlds Best Female Chef. All three awards are so well deserved as the food is outstanding and the service from each member of staff under the guidance of restaurant director Rob is first class. Our visit on this occasion was as fabulous as our previous experiences. We received the usual warm and friendly welcome on arrival then as before decided to enjoy one of their amazing cocktails a Classic Negroni & the Gin & Pickle made by head barman Ale Villa who it's also pleasure to chat to. While enjoying our cocktails it was nice of head chef Jonny to take time out to come and say hello as well as restaurant manager Davide It was then time to seated but not before having a lovely chat with Clare which was nice as we could personally congratulate her and all the team on the recent awards. Yet straight away you could already see that she was very focused on the plans for the restaurant in the future. We were then seated in one of the two booths which are very comfortable and give a fabulous view of the whole restaurant. While enjoying some amazing snacks that included a Caesar Salad and Cheese & Onion Gougeres . The sommelier Gareth asked us about the wine list it was at that point we realised that we hadn't seen a menu to which Rob said with a little smile on his face that Clare & Jonny had created for us a Surprise Menu if that was okay and of course we said yes. With that Gareth recommended a fabulous Australian Chenin Blanc from Mac Forbes to match the first three courses Now it was on to the first course a stunning Sharpham Park spelt with morels , asparagus & wild garlic. This was followed by the amazing Potato & Roe with a dulce buerre blanc , herring & trout roe a dish that should always be on the menu The next two courses were new dishes. We first had a fantastic Sea Bass with Oyster & Caviar simply heaven on a plate. This was followed by an adaptation of the Oxtail Stuffed Roscoff Onion and i have to say it was outstanding Now it was time for the main course and once again the dish was amazing. A fabulous Duck & Nectarine with thyme , honey & timut pepper. This was matched perfectly with a glass of Pinot Noir & Chatteauneuf de Pape. Before we had dessert we decided to have a cheese course which now consists of three cheeses the Colton Basset Stilton , Goats Cheese & Lincolnshire Poacher So now we move on to dessert and we started with The other Carrot with ginger , walnuts & sweet cicely which has now been made smaller to be served as a pre dessert. This led us to the main dessert which was a take on a malteser called the Coreteaser a pure chocolate delight and matched beautifully with a stunning Sweet Wine a Bodegas Bentomiz Ariyanas 2012 with flavours of Orange Marmalade So after coffee and some delightful Petit Fours we decided to finish with another fabulous cocktail in the bar and a nice surprise as head chef Jonny came over to ask how everything was today. This brought to an end to another amazing dining experience at Core and one I'll be looking forward to repeating in the near future So Congratulations once again to Clare , Jonny , Rob and all of the team on their recent accolades and wish them all the best for the future. Thank you and see you again soon"
"Has settled in as one of the best places to eat in London. Comfortable relaxed service, interesting emphasis on vegetables, especially the potato which is to die for."
"he food, ambience and service at Core are all excellent. We had the 7 course tasting menu and it was fantastic. A really interesting combination of flavours. My favourite was the potato roe. The dining room is very comfortable and relaxing. The staff were very professional and nice. A lovely experience."
"Amazing food, excellent service, very good bon bouche. Good wine list with price range. Beautifully presented and executed."
92 Kensington Park Rd, London, W11 2PN
|Tuesday||6:30 pm-10:30 pm|
|Wednesday||6:30 pm-10:30 pm|
|Thursday||12 pm-2:30 pm, 6:30 pm-10:30 pm|
|Friday||12 pm-2:30 pm, 6:30 pm-10:30 pm|
|Saturday||12 pm-2:30 pm, 6:30 pm-10:30 pm|