The long-time Gordon Ramsay chef’s first solo venture will have 54 covers in the main dining room as well as a 3.2 metre table positioned directly in front of the kitchen with space for up to 10 diners.
Core’s food will concentrate on a central tasting menu with 10 to 12 constantly evolving dishes, according to Smyth, with diners having the option to order the menu in full or choose a three or five course meal.
Smyth says she is working closely with British farmers, fishermen and artisan producers to source her ingredients. “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.”
The restaurant will also feature a cocktail bar with seating for up to 18 guests, serving classic and contemporary cocktails - alcoholic and non-alcoholic - that have been created to be paired with dishes on the menu.
The wine list will have a main selection of more than 400 fine wines and champagnes, with a focus on big name wines from Burgundy, Bordeaux and the north of Italy as well as California, although it will also include some at more accessible price points.