Core by Clare Smyth, London UK (*) June 2025

We visited Core by Clare Smyth in London on the same day we landed. Despite being a bit jet-lagged, we were excited to try the restaurant, given its reputation and accolades. Unfortunately, while the food showed technical finesse, parts of the experience left us feeling underwhelmed.

We arrived about 30 minutes early for our reservation and asked if we could be seated sooner. If not, we were happy to take a walk around the area. It was summer, and our group was dressed smart-casual—clean trainers and one member in tailored khaki shorts. According to Core’s own policy, only hoodies and tracksuits are prohibited, so we felt we were well within the guidelines.

However, the female hostess seemed hesitant and told us she’d need to check with the manager regarding our attire. In contrast, the male host was more welcoming and reassured us that khaki shorts were acceptable for summer. While it’s hard to be certain, as an all-Asian party, we couldn’t help but feel we were being scrutinized more than others—especially after noticing other guests wearing shorts without issue. That moment set a slightly uncomfortable tone to start the evening.

We ordered both the Seasonal and Classic tasting menus, along with the wine pairings. Across the board, everyone in our group agreed the Classic menu was the stronger option—better balance, deeper flavors, and more thoughtful pairings. The Seasonal menu, while still well-crafted, felt a bit less cohesive. The sommelier was knowledgeable, but noticeably reserved—not as warm or engaging as we’ve experienced elsewhere—and was quite conservative with the wine pours, which didn’t help elevate the overall impression of hospitality.

A nice moment was getting to see Chef Clare Smyth and her team working in the open kitchen. We waved and said hello, and they acknowledged us, which added a bit of excitement to the evening.

That said, the overall ambiance felt more high-traffic and less intimate than we expected, with quite a bit of background chatter. Compared to recent fine dining experiences—particularly Joël Robuchon in Las Vegas—Core came up short on warmth and service. At Robuchon, every interaction felt polished and personal. The sommelier was enthusiastic, generous with pours, and the staff patiently walked us through each dish and pairing, all while maintaining a sense of elegance and ease.

To be fair, the food at Core was well-executed and clearly comes from a place of technical precision. But service and atmosphere play a huge role in the overall experience, and in our case, those elements just didn’t match the level we expected.

In the end, we’re glad we tried Core—but for the price point and reputation, it didn’t leave us with that lasting sense of hospitality or excitement we’ve had at other top-tier restaurants.