Core by Clare Smyth

This is a superb place, a stripped-back neighbourhood restaurant full of life and character. It’s understatedly elegant and feels personal and very welcoming, with a delightfully airy atmosphere and brilliant staff. Every tiny detail is of the highest quality, and you really are witness to a chef at the top of her game, as Smyth and her team do their thing behind a glass partition. Menus are thoroughly seasonal, flavours are all pin-sharp and precise, and there is a real sense of individuality to the dishes. A signature starter of Isle of Harris scallop tartare and sea vegetable consommé features the freshest and sweetest scallop meat you could hope for. Home-made malted sourdough bread is stunning, while a dish of 'potato and roe', full of amazing natural flavour, features a dulse beurre blanc, herring and trout roe and a whole baked Norfolk Ratte potato. 'Lamb carrot' is an infinitely refined take on leftovers – a whole carrot, braised in lamb stock and topped with braised lamb, pickled disks of carrot and carrot leaf, along with a dollop of sharp yohurt with vibrant green carrot top pesto, and a salty little glazed lamb-fat brioche bun with some of the braised meat inside. Another signature dish, ‘Core apple’ is apple mousse, filled with toffee-rich pieces of Granny Smith and pecans, glazed to look like a perfect polished apple on the plate.

Awards, accolades & Welcome Schemes

5 Rosette Award for Culinary Excellence

AA Notable Wine List