This was our 20th visit to Core and was as memorable as any other. The food was once again amazing , the wine recommendations were excellent and the service was friendly and professional as always.
The usual warm welcome was waiting for us before being escorted through to our table. We paused for a moment in order to have a chat with chefs Jonny , Antonio and restaurant manager Tiago plus a few hello’s from the team who were busy in the kitchen. We then proceeded to our table by the window which also gave us a great view back to the kitchen as well as the entire dining room.
We started with a Gin and Tonic as well as a Negroni while we looked at the menu. This consists of the Classic and Seasons tasting menus and an A la Carte. We both opted for the seasons which started with a fabulous selection of snacks including a Pea Gougere , Foie Gras parfait and madeira , Jellied Eel , Core fried chicken and the new Lobster Roll.
It was now time for sommelier Gareth to recommend a bottle of wine to pair with the first few courses and what a fantastic choice he made yet again. The Torricella 2019 from Ricasoli Winery in Tuscany was an absolute dream and excellent value for money which just goes to prove what an excellent sommelier he is. So now on to our first course of Langoustine and Wasabi Pea with rose geranium and almond. This was followed by the Braised Morel with confit and smoked duck , wild garlic and a chaga broth.
Next to arrive was a fabulous Cornish Turbot with grilled mussels , leeks , fennel and a pepper dulse. The menu goes from strength to strength as we moved on to the Crispy Veal Sweetbread with honey , mustard and norfolk kohlrabi. Now to the main course of Herdwick Lamb with sheep’s curd , savoury and black cardamom an absolute beauty of a dish. This was also enhanced by a stunning wine pairing from Gareth. He recommended a Naude Werfdans 2016 a heavenly south african pinot noir with flavours of red cherries and turkish delight.
We now moved on to the desserts and literally what was to come after the initial shock put me in dreamland. We started with a very punchy pre dessert of Lemon Sorbet with olive oil and limoncello drizzled over the top. This certainly woke you up and let you in lemon heaven. Now for the big surprise because head chef Jonny had personally made for us a dessert to share. When it was brought to the table and explained what it was I almost had to say thanks but no thanks. The reason was that he had made a Rhubarb Trifle. Now I’m not a fan of trifle or rhubarb but I was willing to give it a try. Well let me just say this I had three quarters of it and the dish went back empty. It was simply one of the best desserts ever. So Jonny Thank You. This was also paired beautifully with a Tokaji Aszu 2013 Hungarian sweet wine full of honey.
Oh by the way I just couldn’t leave without having the Core Teser with chocolate , malt and hazelnut :).
We finished with tea , coffee and some delightful Madeleines with a vanilla cream to bring to an end another fabulous dining experience at Core. The team is very strong even with the absence today of Clare and Rob. The new members of staff have settled in very quickly so that the restaurant can maintain the quality of service you come to expect when you visit. With head chef Jonny and Antonio leading the kitchen the food was once again of the highest standard and I will never forget the Rhubarb Trifle and with the stunning wine recommendations from Gareth you are only going to want to return as soon as possible.
Thank You Jonny , Antonio , Gareth , Tiago , Emma for a fantastic lunch and look forward to seeing you all again soon.
My Hospitality Life 