Chef Clare Smyth’s first restaurant, Core by Clare Smyth, is set to open its doors in London’s Notting Hill this July.
Core by Clare Smyth will be a modern fine-dining restaurant with a strong British ethos, in an elegant, relaxed interior.
Smyth, who won the Chef Award at the 2016 Cateys, became the first and only female holder of three Michelin stars in the UK during her time as chef-patron at Restaurant Gordon Ramsay in Chelsea.
Her food will concentrate on a central tasting menu with 10-12 constantly evolving dishes, from which guests can order in full or choose three or five courses, and she will work closely with British farmers, fishermen and artisan producers to source her ingredients.
The restaurant will offer an extensive list with a core selection of more than 400 fine wines and Champagnes, including some at more accessible price points. Fine wine in particular will be celebrated, with a collection curated by Smyth and the sommelier team. The list will focus on big names from Burgundy, Bordeaux and the north of Italy, as well as California. Producers will include Chanin Wines, Kutch Wines, Liquid Farm and Ridge Vineyards as well as BLANKbottle and Badenhorst Family Wines from South Africa.
The crockery, created in collaboration with Royal Crown Derby, will be designed with threads of copper and green, representing the copper pans traditionally used for cooking and the green of nature. Silverware has been sourced from the UK and made by Carrs of Sheffield.
The interior design will centre around a colour palette of stem green, aubergine, almond milk, copper and burnished gold, with a window overlooking a feature living wall.
The entrance cocktail bar will seat up to 18 guests. Access to the 54-cover main restaurant will be past a bespoke 3.2-metre walnut table in front of the kitchen seating groups up to 10, with views of the chefs at work.
Smyth said: “With it being my first solo venture and very close to my heart, it wasn’t easy deciding what to call the restaurant, but ‘Core’ seemed right; it’s a seed of something new, with strong ties to nature.
“Brought up on a farm you understand from an early age just how good our ingredients are and how important it is to support local producers. As chefs, we have access to some of the finest native produce in the world here in Britain, and I want to continue to celebrate that in every menu.”
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