Prior to lockdown, I would eat at least two-thirds of my meals a week at a restaurant. Restaurants in England opened on July 4th but I waited a bit longer to make my return to in restaurant dining as I was in Scotland where restaurants opened a bit later.
Finally after 4 and a half months of meals at home, takeaways, eating in gardens and parks, this is my first in restaurant meal post lockdown. Naturally, I had to go somewhere exquisite for lunch and decided upon going to Core by Clare Smyth (2 Michelin Stars Update (as of Jan 25th, 2021): 3 Michelin Stars in Michelin Guide 2021). Zomg that’s so extra.
On a side note, Clare has won several awards and been celebrated as a highly accomplished female chef, both nationally and internationally including Best Female Chef for The World’s 50 Best Restaurants. Although recognizing female talent in food and hospitality has been a controversial topic, it makes me so delighted that female talent is being recognised in traditionally male dominated industries.
I actually had this meal booked for a friend’s birthday back in June. As soon as we realised that restaurants weren’t opening any time in June, we decided to move this reservation to a future date and glad that we immediately rearranged it. Apparently as soon as Bojo announced that restaurants in England could re-open, Core was booked out through to September.
Now actually about my experience at Core. Upon entering Core, I was taken from the entrance to the dining room via the kitchen. Along the journey to the dining room, there was a stop to peak into the kitchen. All of the staff in the kitchen waved to me including Clare! I literally felt like I was being welcomed into someone’s home for a dinner party.
Once I was seated, I got a cocktail while I waited for my friend. I opted for the Whiskey & Seaweed. This is their version of a whiskey sour featuring a taste of the sea with butter-washed Irish whiskey, kelp, sea lettuce, and black cardamom.
As we have never been here before, we opted for the Core Classics tasting menu consisting of 7 courses. Every single one of the courses was memorable. This was an exceptional way to spend my first afternoon outdoors in the wild following 4 and a half months of being locked indoors. Keep scrolling through to see what we ate!
Amuse Bouche
Amuse bouche featuring: pea and mint gougére; jellied eel, toasted seaweed and malt vinegar; crispy smoked chicken wing, beer, honey and thyme; foie gras parfait and madeira
The presentation of this dish is pretty out of this world. They also spray some mysterious substance on the jellied eel for some flavour. I love how there is a bit of land, sea, grass in the amuse bouche.
Isle of Mull scallop tartare with sea vegetable consommé
There is something about uncooked scallops I love, perhaps the texture. Prepared in a way you don’t taste the sea water taste (which isn’t for everyone but personally I don’t mind). It tastes fresh with an acidic sauce.
Potato and roe with pulse burr blanc and herring and trout roe
How does one cook and prepare a potato so perfectly? The right amount of moist and waxy on the inside with a buttery flavour. The roe and sauce topped with salt and vinegar chips complemented the potato perfectly.
Roasted monkfish with morecambe bay shrimps, swiss chard, and brown butter
Carrot with braised lamb and sheep’s milk yoghurt
The name of the dish says it all. Some lamb to elevate this ordinary vegetable. To accompany this course, there is a brioche stuffed with lamb.
Duck and nectarine with thyme, honey, and timut pepper
Out of the savory courses, this was probably my favourite. The duck was cooked perfectly and nectarine pairs with the duck well. It was also convenient that the duck was plated into a small portions, makes eating more efficient haha!
Core apple
The famous course at Core. After having the savory dishes, this was a kind of like a palette cleanser. This helps to transition from savory to sweet courses. Light, airy, mousse texture with apple in the core.
My friend opted for the dairy free menu and they made this sorbet version of the core apple.
Wild strawberry meringue and lemon verbena
Another light dessert course. I love a good meringue in the summer. As my friend opted for the dairy free menu, they made an identical version except vegan. How magical!
