Former Restaurant Gordon Ramsay chef patron Clare Smyth redefines luxury at her elegant Notting Hill debut restaurant. Though she eschews tablecloths and thick carpets, Smyth has not relaxed standards. Her two tasting menus – seven courses plus a parade of amuses – approach British produce anew, assuring a place at the table for such humble ingredients as potatoes (baked and laced with dulse beurre blanc) and carrots (lamb carrot is Smyth’s plant-forward signature) alongside more straightforwardly upscale Cornish brill, oysters and caviar.