Chef Focus: Clare Smyth | The Tool Shed
Chef Focus: Clare Smyth
Here at Sous Vide Tools, we’re a firm believer in championing the best and most innovative chefs currently working in the industry, from those just starting out on their professional journey to those who are seasoned Michelin star recipients.
And, with that in mind, we thought we’d take a look at the work of one of the country’s leading female chefs, Clare Smyth MBE.
Chef Focus: Clare Smyth
Clare Smyth is the first, and only, female chef to run a restaurant with three Michelin stars in the UK while working as head chef at Restaurant Gordon Ramsay. However, in August last year, Clare opened up her own widely-anticipated restaurant; Core.
Having originally grown up on a farm in County Antrim, Northern Ireland, Clare moved to England at the age of 16 to pursue her dream of becoming a professional chef and has since worked in some of the most celebrated kitchens in the world.
In her time as Chef Patron at Gordon Ramsay’s flagship restaurant, Clare was awarded 10/10 in the Good Food Guide, five AA Rosettes and an MBE for services to the hospitality industry. She also earned the accolades of Cateys Chef of the Year in 2016, as well as Michelin Female Chef in 2017, firmly placing her at the forefront of the industry.
Clare’s approach to cooking is evident in her vision for Core, which creates a friendly and stripped-down atmosphere, without the usual high-end formalities, while still focusing on ambitious, elevated and exquisite food. She also believes in the importance of a connection between diners and chefs, with the whole kitchen team visible to diners behind a glass partition.
Located in a beautiful, traditional Victorian building in Notting Hill, Clare intends to create a new model for the typical neighbourhood restaurant, where diners from all backgrounds can come together to share a foodie experience.
Clare is also a champion for homegrown British produce, using fresh local ingredients in all her dishes, and continues this national celebration with British crockery and silverware. As a result, the dishes become British classics with a modern twist, all tied together with the national motto of ‘waste not, want not’.
However, this focus on her British heritage is by no means a barrier to her continuous innovation. Both Clare and her head chef, Jonny Bone, have embraced technology in many ways, including sous vide cooking, in order to perfect all their dishes.
In fact, Sous Vide Tools worked with the team at Core in order to develop the right technology for their kitchens and were able to see exactly how this was used to create simple, elegant, artisanal food.
As a result, Clare’s focus on supporting local producers, her ambition to create a sustainable approach to cooking, and her dedication to her craft make her a force to be reckoned with in the culinary world.
For more insight into some of the top chefs in the industry, check out our Tool Shed for interviews, case studies and testimonials.