Three Stars Above Notting Hill: My Journey Through CORE by Clare Smyth

London's dining landscape is dotted with exceptional restaurants, but only a select few achieve the coveted three Michelin stars. When I learned that CORE by Clare Smyth had not only earned this distinction but was also helmed by the first and only female British chef to achieve such recognition, I knew this wasn't just a reservation—it was a pilgrimage. Nestled in the heart of Notting Hill, CORE represents everything exceptional about contemporary British cuisine, where seasonal ingredients meet flawless technique in an atmosphere that feels both refined and genuinely welcoming.

A Restaurant That Redefines British Fine Dining

Walking into CORE feels like entering a modern British countryside home—if that home happened to be designed by the country's finest interior architects. The soft, muted tones and natural materials create an atmosphere that's sophisticated without being intimidating. Clare Smyth has masterfully created a space that puts guests at ease, allowing the food to be the true star of the evening.

What struck me immediately was how the restaurant balances formality with warmth. The service is impeccably trained and precise, yet there's a genuine friendliness that makes you feel welcomed rather than intimidated. This is fine dining with soul—something that becomes increasingly rare as restaurants chase technical perfection at the expense of hospitality.

The 'Potato and Roe' That Started a Revolution

Every great restaurant has a signature dish, and CORE's 'Potato and Roe' is nothing short of legendary. When this humble creation arrived at the table, I was initially skeptical—how extraordinary could potato and roe really be? The answer, as it turns out, is profoundly so.

The dish presents as an elegant mound of perfectly whipped potato, topped with glistening pearls of Cornish caviar and finished with a delicate herb oil. But the magic happens when you taste it: the potato is so perfectly seasoned and textured that it seems to melt on your tongue, while the caviar provides bursts of briny intensity that elevate the humble tuber to celestial heights.

This single dish encapsulates everything Clare Smyth represents: taking the most fundamental British ingredients and transforming them through technique, creativity, and an unwavering commitment to quality. It's comfort food reimagined for the modern palate, and it's absolutely magnificent.

A Menu That Celebrates British Terroir

The beauty of CORE's menu lies in its celebration of British ingredients at their absolute peak. Each course tells the story of the seasons and the dedicated producers who supply the restaurant. The Isle of Mull scallops arrived perfectly seared, their natural sweetness enhanced by a subtle brown butter and paired with earthy Jerusalem artichokes that spoke of autumn's arrival.

The Rhug Estate lamb was a masterclass in butchery and cooking technique. Aged for weeks to develop complex flavors, then cooked with precision that left the meat rosy and tender, accompanied by a rich jus that had been reduced to its essence. This wasn't just dinner—it was a demonstration of what British cuisine can achieve when treated with the respect and skill it deserves.

What consistently impressed me throughout the meal was how each ingredient was allowed to shine. There was no unnecessary complexity or showboating—just perfect ingredients treated with respect and skill, resulting in flavors that were both sophisticated and deeply satisfying.

Service That Elevates the Experience

The service at CORE deserves special mention—it's the kind of hospitality that makes you feel like the most important person in the room without being intrusive. Our sommelier's wine pairings were inspired, showcasing both renowned and boutique British producers alongside carefully selected international bottles that complemented each course perfectly.

The kitchen's timing was flawless, with each course arriving at precisely the right moment to maintain the meal's rhythm. The servers were knowledgeable about every ingredient, preparation method, and wine pairing, yet they delivered this information with genuine enthusiasm rather than scripted precision.

Perhaps most impressively, the team managed to maintain the high standards expected of a three-Michelin-starred establishment while creating an atmosphere that felt relaxed and celebratory rather than stuffy or formal.