Core by Clare Smyth will open its doors on Tuesday 1st August 2017.

Located at 92 Kensington Park Road in London’s Notting Hill the restaurant will feature the cuisine of the chef patron Clare Smyth.

You can make reservations online. Just visit: and click on "Reservations".

Opening Times: Lunch Thursday–Saturday from 12:00pm–14:30

Dinner Tuesday-Saturday from 18:30-22:30

Core by Clare Smyth 92 Kensington Park Road, Notting Hill, London, W11 2PN

CERU - Share the flavours of the Levant

Nestled snuggly in the heart of South Kensington, CERU restaurant brings the fresh and colourful flavours of the Levant to London, offering a contemporary take on gastronomy from the Eastern Mediterranean coast. 

Read More

International line-up announced for Alyn Williams' CHEFstock

A stellar line-up of some of the world's leading chefs is confirmed to cook alongside Michelin starred chef Alyn Williams this June for the return of CHEFstock.

Alyn can confirm he will be joined for the annual series of collaborative dinners at his Mayfair restaurant Alyn Williams at The Westbury by: Ana Ros (Slovenia), Petter Nilsson (Sweden), Tim Hollingsworth (USA) and Anton Kovalkov (Russia).

Each Wednesday throughout the month, Alyn and a guest chef will create a unique eight course tasting menu, to be served to diners in the restaurant that evening. Each guest chef will create four original dishes designed to showcase his or her culinary identity. This will be complimented by four dishes from Alyn, acclaimed for his elegant and playful cuisine.

Ana Ros is chef patron of Hisa Franko in Slovenia and was voted The World's Best Female Chef 2017 by The World's 50 Best Restaurants. In 2016 Ana and the restaurant were featured on Netflix's acclaimed documentary series Chef's Table. Ana's food plays on flavours, textures and the element of surprise and has given new meaning to Slovenian cuisine.

From restaurant Spritmuseum in Stockholm, Petter Nilsson is internationally renowned for his avant-garde style of food, which takes inspiration from the tried and test techniques of old Swedish peasant culture. Formerly head chef of La Gazzetta in Paris - one of the city's most celebrated neo-bistros - Petter's contemporary and innovative cooking style is revolutionising Nordic cuisine.

Tim Hollingsworth is a trailblazing chef of West Coast USA. Now heading up his first solo venture Otium in LA, Tim made his name at Thomas Keller's illustrious Californian restaurant The French Laundry. Tim's food brings together rustic cooking methods with a contemporary style.

One of the rising stars of the Russian restaurant scene, Anton Kovalkov is renowned for reinventing and challenging traditional Russian cuisine. Formerly of Moscow's pioneering restaurant Farenheit, Anton has been described by critics as a 'culinary hooligan,' having staged at some of the best kitchens on the planet.

Alyn said: "This is the first year that all of the guest chefs are coming to the restaurant from outside of the UK, making this CHEFstock very special indeed. I'm hugely excited to collaborate with Ana, Petter, Tim and Anton; to discover some new styles of cooking and ingredients and to design some entirely new dishes of my own. Expect each dinner to be totally different from the last."

The CHEFstock dates are as follows:

Wednesday, June 7 Petter Nilsson

Wednesday, June 14: Ana Ros

Wednesday, June 21: Anton Kovalkov

Wednesday, June 28: Tim Hollingsworth

Each CHEFstock dinner will commence at 6.30pm for 7pm.

Tickets cost £180 to include a glass of Pol Roger champagne, canapés, water, coffee, petit fours and service charge. Bookings can be made by calling the reservation line on: 020 7183 6426 or by e-mailing

For more information or images of any of the chefs taking part please contact:



Alyn Williams opened his restaurant at The Westbury Hotel in Mayfair in 2011, following previous positions as head chef at Gordon Ramsay's Petrus and under Marcus Wareing at The Berkeley. With his elegant and playful cuisine, influenced by French techniques, the restaurant received a Michelin star within its first year of opening.

THE GRAND GELINAZ! SHUFFLE TWO(2) - Beyond food & evil

Thursday, November 10th 2016 will see the return of the international ‘restaurant swap’ THE GRAND GELINAZ! SHUFFLE(2). This global collaboration involves 40 of the world’s most pioneering and cutting-edge chefs, cooking simultaneously across continents and time zones in a one-off worldwide restaurant shuffle. 

Read More

Davide Scabin on Staff Canteen

Michelin star chef Davide Scabin creates Fassona al Camino a twist of the classic escalope of veal Milanese. This is currently on the menu at Combal.Zero in Rivioli northern Italy. This is a really traditional dish that is packed full of flavour and do not think that due to it's simple appearance, that this reflects just how good this us!

ZUMA Rome to open March 2016

The London based award winning Japanese restaurant ZUMA will open at Palazzo Fendi, Rome. The launch in early March 2016 will mark the iconic restaurant’s tenth location in its international collection and the first in Italy...

Read More

Nucleus set to open at Restaurant Sat Bains with Rooms

On the 12th June, two Michelin starred Restaurant Sat Bains with Rooms in Nottingham will open his latest dining concept, Nucleus.
Located within the existing restaurant grounds, Nucleus will be a ‘restaurant within a restaurant’ and a totally exclusive, self-contained, six-seat dining experience...

Read More


Over 30 years ago, self-taught chef Heston Blumenthal embarked on a journey of culinary exploration and discovery, which led to the opening of The Fat Duck in Bray in 1995.  Earlier this year every member of the team - including all the crockery, cutlery and equipment - moved to a temporary home in Melbourne Australia, for a 9-month migration...

Read More

originàrio set for Europe wide launch October 2015

October 26th 2015 sees the Europe wide launch of originàrio, the specialist Italian gourmet food company and its artisan tasting boxes. Containing a collection of prestigious products from passionate small producers, including products only available to Michelin star chefs until now...

Read More