Core by Clare Smyth

Potato and roe

A humble potato elevated with dulse beurre blanc, herring and trout roe—luxurious, balanced and iconic

Lamb Carrot

Braised lamb hidden inside a glazed heritage carrot with sheep’s‑milk yoghurt—technical and emotive

Isle of Harris scallop tartare

Delicate scallop tartare served with sea‑vegetable consommé—refined and ocean‑fresh

Crispy veal sweetbread

Golden, tender sweetbread paired with honey, mustard and Norfolk kohlrabi—rich yet balanced

Lobster and spelt

Lobster with spelt, Fenland celery, caviar and Selim pepper—luxurious and texturally nuanced

Core‑teser

Playful chocolate‑malt‑hazelnut dessert—clever, textural and indulgent

Pear & Verbena

Light, elegant dessert with poire Williams sorbet and verbena meringue—fresh and refined

Sorbet

Petit fours

Roasted cod

Cornish turbot