Low FODMAP at CORE by Clare Smyth - Fine Dining Guide
Navigate low FODMAP dining at CORE by Clare Smyth in London. Tips for communicating dietary needs at this three-Michelin-star British restaurant.
✓ Safe Items to Order
| Item | Notes | Modifications |
|---|---|---|
| Grilled or Roasted Proteins | Fish, poultry, beef - request plain preparation | Ask for no garlic, onion, or high-FODMAP seasonings |
| Simply Prepared Vegetables | Steamed, roasted, or grilled low-FODMAP vegetables | Request carrots, zucchini, bell peppers, green beans |
| Plain Starches | Rice, potatoes, polenta | Request without cream or butter if lactose-sensitive |
| Herb-Infused Oils | Olive oil with herbs (no garlic) | Garlic-infused oil is safe if garlic solids are removed |
✗ Items to Avoid
- • Garlic-based sauces and preparations
- • Onion, shallot, or leek preparations
- • Cream-based sauces (unless lactose-free)
- • Beurre blanc and traditional French sauces
- • Dishes with beans, lentils, or chickpeas
- • Fruit-based reductions with apple, pear, or mango
- • Bread service (unless gluten-free available)
- • Tasting menu courses with undisclosed ingredients
Example Orders
Tasting Menu Approach
- ✓ Contact restaurant 48+ hours in advance
- ✓ Request modified tasting menu
- ✓ Ask chef to substitute high-FODMAP ingredients
Tip: CORE is known for exceptional hospitality and dietary accommodations
A La Carte Approach
- ✓ Choose simply prepared proteins
- ✓ Request vegetables without alliums
- ✓ Ask about sauce ingredients before ordering
Tip: Staff can describe each dish's components in detail
About CORE by Clare Smyth
CORE by Clare Smyth is a three-Michelin-star restaurant in London’s Notting Hill, helmed by Clare Smyth MBE - one of the world’s most celebrated female chefs. The restaurant focuses on modern British cuisine with an emphasis on exceptional British produce.
Quick Summary
Best approach: Contact the restaurant 48-72 hours in advance. CORE is known for its exceptional hospitality and the team regularly accommodates dietary requirements with care.
Key strength: Clare Smyth’s cooking philosophy centers on showcasing ingredients in their purest form, which often translates well to low FODMAP modifications.
How to Communicate Your Needs
Before Your Visit
- Call the restaurant directly - The team is known for their attentive service
- Send a follow-up email - Document your restrictions clearly
- Be specific: Explain you cannot have garlic, onion, shallots, leeks, and dairy (if sensitive)
What to Expect
CORE’s signature dishes often feature:
- Premium British proteins (lamb, beef, seafood)
- Seasonal vegetables prepared with precision
- Butter-based sauces (request alternatives)
The kitchen can adapt most dishes with advance notice.
Fine Dining Strategy
CORE’s focus on ingredient quality means:
- Less reliance on masking flavors with alliums
- Ability to substitute with herb oils and stocks
- Creative alternatives that maintain the dish’s essence
Signature Dishes to Discuss
When booking, ask about modifications to their celebrated dishes:
- Core “Potato and Roe” - May contain butter, discuss alternatives
- Lamb dishes - Often suitable with sauce modifications
- Seafood courses - Request simple preparations
This guide provides general FODMAP guidance for fine dining. Menu items change seasonally. Always confirm ingredients directly with the restaurant.