survey result

Summary

£122
£££££
5
Exceptional
4
Very Good
4
Very Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

“The third Michelin star must be on its way” say fans of Clare Smyth’s “world class” one-year-old, which – after its “brilliant start” – is much “better than Restaurant Gordon Ramsay Royal Hospital Road” (her former gig); and was the most-nominated restaurant in the survey this year for providing London’s top gastronomic experience. Occupying the Notting Hill venue that some still recall as Leith’s (long RIP), she has created a “smart-but-unintimidating” space, where “superb, friendly, and unpompous staff” steer a course between “slight informality” (no tablecloths) and being “highly professional”. And “Clare and head chef Johnnie always make time to say hello”. “So much original thought has gone in” to the “masterfully-blended dishes, showing occasional idiosyncratic touches” to create “precise, exquisite morsels that look like art on a plate and taste fabulous (if at a high price tag)”. “Words aren’t enough to describe the journey your taste buds go on!”. “Unfortunately, however, it has become almost impossible to book”. Top Menu Tip – “I never thought a potato could taste that good!”

Summary

£122
£££££
5
Exceptional
4
Very Good
4
Very Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

“The third Michelin star must be on its way” say fans of Clare Smyth’s “world class” one-year-old, which – after its “brilliant start” – is much “better than Restaurant Gordon Ramsay Royal Hospital Road” (her former gig); and was the most-nominated restaurant in the survey this year for providing London’s top gastronomic experience. Occupying the Notting Hill venue that some still recall as Leith’s (long RIP), she has created a “smart-but-unintimidating” space, where “superb, friendly, and unpompous staff” steer a course between “slight informality” (no tablecloths) and being “highly professional”. And “Clare and head chef Johnnie always make time to say hello”. “So much original thought has gone in” to the “masterfully-blended dishes, showing occasional idiosyncratic touches” to create “precise, exquisite morsels that look like art on a plate and taste fabulous (if at a high price tag)”. “Words aren’t enough to describe the journey your taste buds go on!”. “Unfortunately, however, it has become almost impossible to book”. Top Menu Tip – “I never thought a potato could taste that good!”

Summary

£115
£££££
5
Exceptional
5
Exceptional
4
Very Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

“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.

Summary

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.

For 30 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).

Have you eaten at Core by Clare Smyth?

Restaurant details

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Core by Clare Smyth Restaurant Diner Reviews

Reviews of Core by Clare Smyth Restaurant in W11, London by users of Hardens.com. Also see the editors review of Core by Clare Smyth restaurant.
Lloyd S
I wonder what more I can say about this res...
Reviewed 2 months, 2 days ago

"I wonder what more I can say about this restaurant but when you keep going back you find it’s quite easy. This was our fifteenth visit and once again the food , wine , cocktails and service was nothing short of impeccable. The standard they have set from day one has just been outstanding which has led them to earn the highest accolade of Three Michelin Stars. We arrived on saturday and given our usual friendly welcome by Michal before taking up a seat at the bar to enjoy one of Ale’s fabulous cocktails. During this time it was nice of Rob , Tiago & Marion to come and say hello. Once we’d finished our drinks it was then time to head into the dining room but not before stopping at the kitchen for a quick chat with Clare where we could personally congratulate her and the team on their amazing award. We were then escorted to our table which was a booth in the corner that gives you a fantastic view of the whole dining room. Once comfortable Rob came over to say that they had created a special tasting menu for us that would feature a some old and new dishes. To this we said thank you and couldn’t wait to see what was to come. It was now time to meet head sommelier Gareth and choose a bottle of wine to pair with the menu. Here he had an advantage as he knew what food we was having. But we needn’t have worried as once again he recommended another amazing wine. This time it was a Rall 2019 Grenache Blanc which was an absolute delight and complimented the food perfectly. Now on to the food itself which started with a fabulous array of snacks which included the Caviar Sandwich , Foie Gras & Madeira Tart , Chicken Wings , Pea Gougeres & Jellied Eel. This led us to the first course the Isle of Mull Scallop Tartare with a sea vegetable consommé that was beautiful and just the perfect way to begin. This was followed by the classic Potato & Roe with a dulce buerre blanc & herring and trout roe a dish you simply never get tired of eating as it’s just amazing. Next to arrive was a new version of the Morel Tartlet with wild garlic , fluffets farm egg yolk & vin jaune. This was delightfully rich yet balanced with a light aftertaste. We then moved on to the fish course a fabulous Roasted Cod with morecombe bay shrimps & swiss chard brown butter. Now it was time for the main course and in my opinion the dish of the day. The Lamb , Hogget & Mutton with celtuce , savoury and black cardamom was absolutely stunning. This was paired by Gareth with a fantastic Domaine Chandon De Briailles red wine. After a little break we decided to have an additional Cheese Course to share featuring a seven year old Davidstow Cheddar , Colton Stilton Basset and a Goat’s Cheese. These were accompanied with crackers , raisins , pickled , white wine gel and the amazing fig rolls. To pair with the cheese Gareth had something special up his sleeve a fantastic 1963 Fonseca Vintage Port. Now it was on to dessert which started with the Core Apple accompanied with a cider brandy cocktail. This led us to a new dessert a English Strawberry with meringue & lemon verbena that was absolutely delicious and the perfect way to finish We then moved back into the bar area for coffee , petit fours and one last cocktail to bring to and end a truly outstanding lunch. I really can’t recommend a visit to Core highly enough as personally I think it’s the ultimate dining experience. The food created by Clare , Jonny , Antonio and all the team is stunning. The service led by Rob , Tiago & Marion is as professional as it could be with all the time providing some light hearted banter to the proceedings. Finally there’s no better place to start and finish than with a cocktail from Ale in the bar. Thank You Clare , Rob , Jonny , Tiago , Marion and all the team for another memorable visit and look forward to seeing you all again soon."

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Sally M
Brilliant food, service superb as usual wit...
Reviewed 2 months, 4 days ago

"Brilliant food, service superb as usual with a big welcome given after such a horrible year. "

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Paul A
Michelin has finally recognised the supreme...
Reviewed 2 months, 10 days ago

"Michelin has finally recognised the supreme merits of Core and it is hard to think of any fine dining experience in our long history and in not a few countries that can better this restaurant. From the welcoming feel of the dining room, Rob Rose’s interaction with the diners, the aperitif de luxe in the form of 2010 Dom Perignon, through the brilliance of every single dish in the superbly balanced Core Seasons menu, the perfect staff with their combination of almost military precision with something approaching balletic movement and exemplary interaction with the guests to a perfect view of the kitchen and a seemingly relaxed Clare Smyth taking the time to acknowledge her customers, we just had a perfect evening. Long may it continue! "

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Limor B
Beautiful and creative menu which was excep...
Reviewed 2 months, 28 days ago

"Beautiful and creative menu which was exceptionally tasty. Lovely presentation of food - great for a special occasion "

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Lloyd S
This was our thirteenth visit and definitel...
Reviewed 9 months, 26 days ago

"This was our thirteenth visit and definitely a dining experience that surpassed all others. We arrived on saturday lunchtime and were greeted by restaurant director Rob as well as Michal , Ale & Kieran. We sanitized our hands before being escorted to the bar to enjoy one of Ale's fantastic pre lunch cocktails. He had already been preparing a little treat before we ordered a Coffee Negroni and the Gin & Pickle. While enjoying our cocktails it was nice for some members of staff to come and say hello and welcome us back. We was then in for a nice surprise as Michal said that we were to be seated at a special table. So with this he escorted us through to our table which was in fact the Chef's Table where we had full view of the kitchen. We'd only sat here once before and that was on our very first visit. As we sat down we were greeted with a welcome back from Clare and chefs Jonny , Antonio. Then Rob came over to tell us about another little treat they had in store for us as Clare and the team had created a special surprise Tasting Menu that would include a couple of completely new dishes. Now it was time to meet sommelier Gareth and choose a bottle of wine to pair with the majority of the menu. We normally leave this decision in his safe hands and even more so on this occasion as we didn't know what we were going to be having. But we needn't have worried because just like our previous visits he came up with another fabulous selection. The South African 2018 Chardonnay from the Callender Peak winery was a delight with it's flavours of vanilla , tropical fruits & lemon that paired with each dish perfectly. Now it was time to start with an amazing selection of snacks that consisted of Pumpkin Gougeres , Jellied Eel , Chicken Wing , Foie Gras and the new Caviar sandwich. This was followed by bread & butter which we enjoyed while watching the team in full flow in the kitchen. Now we could move on to the first course which was a stunning Steamed Cornish Crab with sabayon , consommé & caviar that was just bursting with such amazing flavours. This was followed by a recreation of the Jerusalem Artichoke tartlet with malt , mushroom & thyme that was fantastic. Next to arrive was the Lobster & Spelt with fenland celery , caviar & selim pepper and yet another dish that was a flavour sensation. Now it was time for the next course and a slightly changed Cheese & Onion with alliums , aged cheddar & onion broth which is accompanied with an onion brioche. Then it was time for sommelier Gareth to recommend a glass of red wine to compliment the main course of Rhug Estate Venison with heritage beetroot , cherry & pink peppercorn that was just perfection. He chose a Meyer-Nakel Spatburgunder and a Valenciso 2012 Rioja. These were both a perfect match for the venison and another reason why Gareth is at the top of his game. Before we moved on to desserts we decided to have a Cheese Course which consisted of two varieties of Davidstow Cheddar , Colton Stilton Basset , raisins , pickles , white wine gel and the truly amazing Fig Rolls. We enjoyed the cheese while watching head chef Jonny doing some prep for the evenings dinner guests. This was followed by the pre dessert The Other Carrot which was accompanied by a carrot cocktail. Now we was in for a fantastic surprise as out came dessert in the form of the best Souffle ever so congratulations to young pastry chef George. This Hazelnut Souffle with chocolate sorbet was simply heaven and was paired perfectly with my favourite sweet wine. The Bodegas Bentomiz Ariyanas 2016 is just a marmalade delight. We finished with coffee and petit fours to bring to an end a truly amazing dining experience but not before heading back to the bar for a final cocktail with Ale. The food was sensational and matched by some excellent wine pairings. The service was impeccable and really nothing less than what you expect when you dine hear. This restaurant just has to be a must on anyone's eating out list. I would just like to finish by saying firstly Thank You to Clare , Jonny , Antonio and the amazing team of chefs for the outstanding food and of course George for the soufflé. To Rob , Tiago , Marion , Millie , Marie and the rest of the staff for the excellent service. To Gareth for the amazing wine pairings and finally to Ale , Kieran & Michal for the fabulous cocktails and friendliness in the bar/reception area. Looking forward to seeing you all again soon. #SupportHospitality"

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Prices

Availability 2 courses 3 courses coffee included service included
Lunch   £105.00
Dinner   £125.00
  Cost Availability Courses
Menu1 155.00 Always available 7
Menu2 175.00 Always available 7

Traditional European menu

Main
£125.00
Drinks  
Filter Coffee £5.00
92 Kensington Park Rd, London, W11 2PN
Opening hours
MondayCLOSED
Tuesday6:30 pm‑10 pm
Wednesday6:30 pm‑10 pm
Thursday12 pm‑2:30 pm, 6:30 pm‑10 pm
Friday12 pm‑2:30 pm, 6:30 pm‑10 pm
Saturday12 pm‑2:30 pm, 6:30 pm‑10 pm
SundayCLOSED

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