Best Dishes at Core by Clare Smyth

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.

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.

Skate wing is cooked with precision until just set through, then served with Morecambe Bay brown shrimps (small, intensely flavored shellfish 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 pairing.