In the world of fine dining, where innovation often overshadows ingredients and technique can eclipse taste, Clare Smyth has charted a different course. At Core, her debut restaurant in Notting Hill, the first British female chef to run a three-Michelin-starred establishment, has created something that defies the usual trajectory of haute cuisine. This is not cooking that seeks to impress solely through complexity. Instead, it is a restaurant built on an unwavering commitment to British produce, to the farmers and fishermen who supply it, and to a style of service that prioritizes genuine warmth over formality.
The philosophy is deceptively simple: source the finest seasonal ingredients from sustainable British producers, treat them with respect and precision, and present them in a setting that feels both elegant and welcoming. Yet the execution of this vision has earned Core three Michelin stars, recognition in La Liste’s top fifty restaurants worldwide, and consistent acclaim for offering some of the most attentive service in London’s competitive dining landscape.
The Foundation: Produce as Protagonist
Core’s approach begins with relationships. Head chef Jonny Bone, who has worked alongside Smyth for over a decade, maintains close connections with the producers who supply the kitchen. Isle of Harris scallops, Merrifield Farm duck, Herdwick lamb, Porthilly oysters: each ingredient arrives with a story, and that narrative becomes part of the guest experience. This is not merely farm-to-table rhetoric but a genuine investment in understanding provenance, seasonality, and sustainability.
The menu structure reflects this ethos. Two seven-course tasting menus run in parallel: one featuring Smyth’s classic dishes, the other responding to the current season. There is also an à la carte option, a rarity at this level that speaks to the restaurant’s confidence in its offerings. The classics menu includes the now-iconic “Potato and Roe,” a dish that has become synonymous with Smyth’s approach. Born in her childhood on a farm in County Antrim, Northern Ireland, the dish combines sophisticated technique with elemental simplicity. It is precisely this balance that defines Core’s culinary identity.
The Team: Depth Beyond the Kitchen
What distinguishes Core from many chef-driven restaurants is the caliber and longevity of its entire team. Restaurant director Rob Rose brings experience from multiple three-Michelin-starred establishments and became the youngest Master of Culinary Arts in 2013. His background spans continents and contexts, from serving as Maître d’ on “Ramsay’s Best Restaurant” to managing Dan Barber’s “WastED” pop-up in London. He has directed service at events ranging from royal weddings to the Singapore F1 Night Race, and his expertise in training and education has earned him an honorary fellowship from Westminster Kingsway College.
Gareth Ferreira, the first South African Master Sommelier, leads the beverage program. His wine list is described as an authentic snapshot of today’s wine landscape, balancing timeless vintages with discoveries from avant-garde producers. Ferreira’s competition pedigree includes winning Best Sommelier of South Africa in 2016 and placing in the top fifteen at the A.S.I. Best Sommelier of the World competition the same year. He regularly judges at the Decanter World Wine Awards, bringing a global perspective to Core’s cellar.
This depth extends throughout the operation. The team includes head receptionist Alina Romasenko, restaurant manager Millie Povey, assistant restaurant manager Molly Petrie, sous chef Nikolas Jones, head sommelier Stefan Kobald, and bar manager Vincenzo Ciaccio. The emphasis on titles and roles reflects Core’s investment in structure and professional development, creating clear pathways for growth within the organization.
The Space: Intimacy and Refinement
Located at 92 Kensington Park Road in Notting Hill, Core underwent a redesign in 2023 that softened and warmed the dining room without sacrificing its inherent elegance. The Michelin Guide notes that guests are guaranteed a warm welcome and charming, knowledgeable service. The physical environment supports rather than dominates the experience, allowing the food and the interactions around it to take center stage.
Within the restaurant sits Whiskey & Seaweed, an intimate cocktail bar named after the cocktail inspired by “Potato and Roe.” Vincenzo Ciaccio, who spent five years working with legendary bartender Salvatore Calabrese, has curated a collection featuring whisky from every distillery in the UK. The cocktail menu and wine list offer versatility, serving as both a destination for drinks and a complementary space for the restaurant’s dining experience.
The Culture: Development and Excellence
Core describes its kitchen as fostering a dynamic atmosphere where every member is encouraged to explore their potential. Jonny Bone’s role explicitly includes investing time and knowledge into team development, suggesting that operational excellence extends beyond individual talent to systematic training and mentorship. The restaurant accepts stage applications for those seeking to learn within this environment, though only from candidates eligible to work in the UK.
A new opening, Corenucopia, is scheduled for Chelsea in November 2025, further expanding the Core ecosystem. This growth reflects both the strength of the brand and Smyth’s ability to build teams capable of executing her vision across multiple locations.
The Recognition: Substance Over Noise
Core holds three Michelin stars, a distinction accompanied by the guide’s assessment that dishes like “Smoked Fowey mussels” and “Rhug Estate venison” demonstrate detailed construction, eye-catching presentation, and wonderful flavors and textures. The restaurant is categorized as “Iconic” and offers “Exceptional cuisine,” placing it among a small group of British establishments at this level.
For restaurateurs and F&B professionals studying successful models, Core offers a case study in how focused excellence compounds over time. Smyth’s trajectory from working in legendary kitchens globally to running her own three-starred restaurant provides a template for chef-driven establishments built on substance rather than spectacle. The business demonstrates that investing in team development, producer relationships, and service refinement can yield both critical acclaim and apparent operational sustainability.
Core represents modern British fine dining at its most accomplished: rooted in place, committed to craft, and executed by a team with the expertise to deliver consistent excellence.
