Chef Clare Smyth’s first restaurant, Core by Clare Smyth, is set to open its doors July 2017 – date to be confirmed.
Located in London’s Notting Hill at 92 Kensington Park Road, Core by Clare Smyth will be a modern fine dining restaurant with a strong British ethos, in an elegant, relaxed interior.
Clare explains, “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.”
Renowned for her fastidious attention to detail, her food will concentrate on a central tasting menu with 10 to 12 constantly evolving dishes. Guests will be able to order in full, or choose just 3 or 5 courses depending on preference.
Given her heritage, Clare will work closely with British farmers, fishermen and artisan producers to source her ingredients.
She explains, “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.”
Wine too will play a huge part. The extensive list will have a core selection of over 400 fine wines and champagnes, but will also include some at more accessible price points. Fine wine in particular will be celebrated, with a collection that Clare, together with the sommelier team, has spent months curating. Focussing on some big names from Burgundy, Bordeaux and the north of Italy, it will also feature the cream of the crop from California. Producers will include Chanin Wines, Kutch, Liquid Farm and Ridge Vineyards as well as, for example, the BLANKbottle Winery and Badenhorst Family Wines from South Africa to name a few.
The entrance cocktail bar will seat up to 18 guests offering classic and contemporary cocktails, including a selection of alcoholic and non-alcoholic options that will pair with dishes on the menu.
Her dedication to British artisan producers does not stop at the kitchen, and she has sourced manufacturers from across the UK for her dining room too.
The restaurant’s crockery has been created to reflect some of her own designs, with delicate threads of copper and green representing the copper pans traditionally used for cooking and green inspired by nature. For this, she collaborated exclusively with Royal Crown Derby, one of the oldest remaining fine china manufacturers in England, who still produce in the Midlands. Her silverware too has been sourced from the UK and made by Carrs of Sheffield in Yorkshire.
Design elements will centre on a natural colour palette of stem green, aubergine, almond milk, copper and burnished gold, with a link to the exterior provided through a picture window to a feature living wall.
Access to the 54-seat main restaurant will be past a bespoke 3.2-meter table positioned directly in front of the kitchen, giving direct views of the chefs at work. Seating groups up to 10, the walnut table has been specially commissioned and can be split, offering guests the additional option of two separate tables for 4.
Disabled access will be at ground level.
Core by Clare Smyth will be open Tuesday to Saturday 18.30-22.30 for dinner and Thursday to Saturday 12.00-14.30 for lunch.
Reservation details and updates can be found on the website www.corebyclaresmyth.com
For further media information, contact Elaine Spooner at Lotus on 020 7751 5812 firstname.lastname@example.org
Notes to the editor
About Clare Smyth • Born and brought up on a farm in Antrim, Northern Ireland, Clare first joined Restaurant Gordon Ramsay in 2002 and worked her way through the kitchen ranks to become Senior Sous Chef. She left London in 2005 to join the team at Alain Ducasse’s renowned Le Louis XV in Monte Carlo. In 2008, she returned to London and Restaurant Gordon Ramsay, this time as Head Chef, and became Chef Patron four years later. As well as retaining the restaurant’s 3 Michelin stars throughout her tenure, she was awarded 10 out of 10 in the Good Food Guide, 5 AA Rosettes, the Cateys Chef Award 2016 and a special award from the Michelin guide in 2017. In 2013, she was appointed Member of the Order of the British Empire (MBE) for services to the hospitality industry. Clare officially left Restaurant Gordon Ramsay in 2016, but continues to act as a consultant to the Group.