Core by Clare Smyth brings a refined and personal vision of modern British dining to Notting Hill. Clare and her team place exceptional ingredients at the centre of the experience, working with dedicated farmers and food producers to create dishes that feel elegant, precise and closely connected to the British landscape.
The restaurant offers several ways to explore this approach. Core Seasons follows the best produce available at the time, Core Classics gathers enduring signatures from the kitchen, and the à la carte menu lets guests shape their own progression through first courses, main courses and desserts. Each format reflects the same attention to flavour, texture and thoughtful presentation.
Seafood, vegetables, meat and fruit are handled with a strong sense of place and purpose. Ingredients such as Isle of Harris scallops, Cornish fish, Herdwick lamb and carefully grown produce appear in combinations that balance comfort with creativity, while desserts draw on familiar British ideas and transform them into polished final courses.
The dining room is elegant without losing warmth, and the beverage programme is an important part of the experience. An extensive wine cellar supports both classic and adventurous choices, while Whiskey & Seaweed offers cocktails and smaller plates in the bar. Core suits diners looking for a memorable celebration, a serious tasting menu or an introduction to Clare Smyth’s distinctive cooking.
Address: 92 Kensington Park Road, Notting Hill, London W11 2PN, United Kingdom
Core by Clare Smyth Menu
Core Seasons
£275 per person; Wine pairing £175
‘Core de boeuf’ tomato
smoked curd, marjoram and consomme
Leek and potato
Core Osietra caviar and buttermilk
Cornish turbot
smoked mussels, red apple, cabbage and cider
Girolle and toasted buckwheat tart
fresh almonds, young pines
Herdwick lamb
savoury, peas, mint and black cardamom
‘Raspberry Fool’
chamomile, Sauternes, sweet woodruff
Cherry and anise hyssop
almonds, meringue and kirsch
Core Classics
£265 per person; Wine pairing £175
Isle of Harris scallop tartare
sea vegetable consommé
‘Potato and roe’
dulse beurre blanc, herring and trout roe
Cornish sea bass
cockles, coastal herds and lovage
Portwood Farm kohlrabi
walnuts, brassica leaves and nutmeg
Roast Devon duck
cherry, beetroot and wild rose
‘Core apple’
toffee, Somerset cider brandy
‘Core-teser’
chocolate, malt, hazelnut
À la Carte – First Course
Lunch £205; Dinner £235
Isle of Harris scallop tartare
sea vegetable consommé
‘Potato and roe’
dulse beurre blanc, herring and trout roe
Girolle and toasted buckwheat tart
fresh almonds, young pines
Lobster and spelt
Fenland celery, caviar and Selim pepper — £20 supplement
À la Carte – Main Course
Lunch £205; Dinner £235
Cornish sea bas
cockles, coastal herbs, lovage
Cornish turbot
smoked mussels, red apple, cabbage and cider
Roast Devon duck
cherry, beetroot and wild rose
Herdwick lamb
savoury, peas, mint and black cardamom
À la Carte – Dessert
Lunch £205; Dinner £235
Cherry and anisse hyssop
almonds, meringue and kirsch
‘Mint choc-chip’
milk chocolate, birch syrup and peppermint
Lemonade parfait
honey and yoghurt
‘Core-teser’
chocolate, malt, hazelnut
Whisky & Seaweed – Snacks
Roast chicken
Sage, onion, thyme
Core Caesar Salad
Pumpkin gougère
Core fried chicken
Lobster roll
Jellied eel
Oyster chips and dips
Whisky & Seaweed – Small Plates
Isle of Harris scallop
Potato and roe
Jerusalem artichoke
Beef and oyster
Rhug Estate venison
Cheese
Whisky & Seaweed – Desserts
Core apple
Clementine fool
Pear and Verbena
‘Core – teser’
Whisky & Seaweed – One or Two Bites
Warm chocolate tart
Wine gums
Seasonal Cocktails
WHITE WINTER
N.3 London Dry gin | pear liqueur | sage | Pouilly-Fumé | winter spices
SEABUCK FIZZ
Blend of amari | Cointreau citrus series | clementine and sea buckthorne juice | sparkling wine
QUINCE CHARMING
Glenturret three woods whisky | Remy martin 1738 cognac | quince liqueur | dry vermouth | dried fruit bitter
DEEP ROOTED
Corte Vetusto mezcal | jerusalem artichoke liqueur | wallnut and coffee amaro | lemon juice | dulse seaweed
Our Classics
WHISKEY & SEAWEED
Butter-washed Irish whiskey | kelp and sea lettuce liqueur | black cardamom syrup | fino sherry | lemon juice | kelp oil
OUR IRISH COFFEE
Create your own. Whiskey: Irish – Jameson black barrel; Rye – Whistle Pig 10; English – The Lakes One fine blended whisky. Essence: Black cardamom and cocoa nibs; Orange and vanilla; Majoram. Topping: Long pepper; Dark chocolate; Nutmeg
LUCY IN THE SKY
El Dorado 3 rum | Corte vetusto Mezcal | Acqua Bianca | honey | heather | lavander | goat’s milk | sparkling wine
SMOKED VODKA & TOMATO
Respireted Vodka | tomato consommé | fino sherry | lemon juice | smoked water
GIN & PICKLE
Haymans Gin | champagne vinegar | black garlic | dry vermouth | pickle juice
FIG LEAF NEGRONI
Haymans Gin | Luxardo Bitter Bianco | dry Vermouth | Covert fig leaf liqueur
Whisky Classics
PIPPIN
Chivas 12 | hazelnut liqueur | cocoa nibs liqueur | barley sorbet
LATE MORNING GLORY FIZZ
Benromach 10 | lime juice | pine syrup | absinthe | egg white | soda
CORE FASHIONED
The Lakes One | Somerset Ice cider | Dry Cider caramel | apple bitter | sorrel | Woodruff oil
NOT FORGOTTEN
Fielden rye | DOM Benedictine | dry vermouth | bergamot and sea fennel sherbet | Pernod Ricard
Prestige Cocktails
SMOKED OLD FASHIONED
Glenmorangie Signet | coffee bitter | rapadura syrup | apple wood smoke
THE CHAMPAGNE COCKTAIL
Hennessy XO | Angostura bitter | brown sugar | Dom Perignon 2015
BARREL AGED NEGRONI
N.3 London dry gin | Campari Cask Tales | Barolo Vermouth | Grand Marnier Louis Alexandre
Non-Alcoholic Cocktails
GREEN WITH ENVY
Feragaia | lemon | celery and majoram syrup | tonic water | season bitter
PENNY LANE
Everleaf marine | honey | heather | lavender | goats’ milk | non-alcoholic sparkling wine
BURNT BUSH
Botivo non-alcoholic spirit aperitif | Crodino | soda
CARRY ON
Everleaf mountain | rhubarb and cherry blossom cordial | non-alcoholic sparkling wine
SMOKED PEAR
Pear and apple | ginger | smoked water | non-alcoholic sparkling wine