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What’s At The Core Of The 3 Star Michelin Venture
The enduring quality of British Artisan producers in post -brexit and Covid times, are dressing the tables at the UK’s classiest Michelin star emporiums. With an aura of uncertainty omnipresent; top restaurants don’t want to steer to far from home turf when it comes to their produce and are not being swayed to source their produce elsewhere. Amidst uncertain trade deals, unclear tariffs; and rows over fishing territories, one such restaurant coveting the virtues of home grown land produce is the Core in Kensington.
Helped in part that this exciting venture that started in 2017 has achieved 3 stars from a woman that grew up on an Irish farm, it’s not surprising that regional sustainability is at it’s core. It’s achieved nothing but success since owner Clare Smyth went solo after leaving her post of Head Chef at Ramsey’s Gordon Ramsey The only female chef ( of few anyway) to have gained 3 Michelin stars, Clare’s passion for rural pairings have credited the Core with top tier status in the ultimate bible -the 2021 Michelin Guide. In a climate of UK farmers frazzled over their meat being mistaken by imports from Australia; and equally unclear boundaries over fishing territories, Core’s ethos is firmly behind supporting British sustainabillity.
Whilst the produce keeps its feet on familar terrain; the dishes can’t be more original and creative. Like pieces of art in the making; these are layers and crafted textures, comparable to painting compositions; with craftsmanship that is ever evolving. The detail, presentation, curated pairings, and the entire packaging of this outfit leaves more to the imagination than merely a meal out. In a field of fierce competition, Clare Symth stands out from the rest; which is no doubt why she was chosen to host the wedding ceremony of the decade for Harry and Meghan.
Braised lamb served inside an entire carrot is a masterpiece of invention, but in my years of trying out innovative restaurants, nothing can beat the fresh complexity of the Scottish langoustine accompanied by wasabi pea, rose geranium and almond, as subtly sweet scents to the juiciest lobes of lobster. It almost looked to pretty to eat initially, but was definitely savoured. The 7 course tasting menu is priced at £145 and which I consider to be something of a special occasion sprint. Permeating alongside the likes of jellied eel, and cod roe with caviar; the dishes have been constructed carefully and combine taste that truly delivers, whilst not taking second fiddle to their artistic presentation. The choices in the grazing menus are amazing. More than enough different taste sensations to take the tastebuds through an elevated journey.
Clare Symth at Core is located at