A playful dessert that reimagines the familiar Malteser candy. A crispy malt center is enrobed in premium chocolate, with hazelnut elements providing richness and texture. It's whimsical but technically refined — the malt is aerated perfectly, the chocolate coating is precisely tempered, and the hazelnut adds depth. This single dessert encapsulates Clare's philosophy — familiar reference treated with sophistication and humor. It's instantly recognizable but reinterpreted with refined technique beyond the original sweet.
Tips from diners
This is a signature Clare Smyth dessert that appears on the Classics menu. It's a joy — expect to smile when it arrives.
One of Clare's signature classics that appears on the Classics menu. A perfectly baked potato is served with a silky dulse (seaweed) beurre blanc and topped with herring and trout roe. The potato is creamy inside, the roe adds briny sweetness, and the seaweed butter provides umami and ocean salinity. This single dish showcases Clare's ability to refine British ingredients through precise técnica and thoughtful pairing. It's the kind of dish that defines her cooking — familiar elements treated with sophistication.
Tips from diners
This dish is on the Classics tasting menu — a perfect introduction to Clare's signature style. It represents her philosophy beautifully.
A statement dish that shows Clare's playful approach to British classics. Roscoff onions (sweet French onions, but used as a British ingredient) are roasted until caramelized and stuffed with tender braised oxtail. Beef short rib is cooked until the meat is tender and the bone marrow is accessible. The combination of oxtail and short rib shows the restaurant's commitment to nose-to-tail cooking and respecting the whole animal. Braising creates deep, savory flavors.
Tips from diners
This is comfort food refined — oxtail and beef richly braised, but presented with elegance and precision.
Isle of Harris scallops are diced to perfect size and served in a delicate consommé made from sea vegetables. The scallops remain sweet and barely cooked, warmed gently by the hot broth. The consommé is clear, refined, and tastes of the sea without being fishy. This is the kind of course that separates fine dining from good restaurants — it's simple but requires perfect technique, perfect timing, and perfect ingredients.
Tips from diners
The consommé is the star here — it's clear, silky, and delicious. Don't miss a drop at the end.
Skate wing is cooked with precision until just set through, then served with Morecambe Bay brown shrimps (small, intensely flavored crustaceans from Lancashire) and Swiss chard for earthiness. Brown butter adds richness and nuttiness. The skate has a delicate, flaky texture when cooked properly. The tiny brown shrimps add sweetness and umami. This is modern British cooking — respecting the ingredient while exploring flavor through careful technique.
Tips from diners
The Morecambe Bay shrimps are seasonal and limited. If they're on the menu, this is the dish to choose.
Core by Clare Smyth earned 3 Michelin stars in the 2025 MICHELIN Guide United Kingdom. Located at 92 Kensington Park Road in Notting Hill, the restaurant offers two tasting menus: one featuring Clare's seasonal classics (dishes like Potato & Roe that define her style) and another reflecting current seasonal inspiration. The kitchen sources exclusively from dedicated British farmers and food producers including Isle of Harris scallops, Merrifield Farm duck, and Herdwick lamb. Clare's philosophy is refined British cooking without stuffiness — the food is precise but playful.
Core offers two tasting menus: one featuring Clare's Classics (consistent signature dishes) and one reflecting the current season. Both are around £225. You choose which direction suits your mood.
This is one of London's hardest reservations to secure. Book as far in advance as possible. Lunch has slightly more availability than dinner.
The dining room and service are formal, but Clare's food never takes itself too seriously. The atmosphere is refined but not stuffy — it's one of London's most approachable 3 Michelin star restaurants.
Ask your server about the ingredient sources — this restaurant is obsessive about sourcing from specific British farmers. The story behind each ingredient is part of the experience.
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