Meet Clare Smyth the First British Female Chef to Hold Three Michelin Stars

Clare smyth

We caught up with Clare Smyth to chat home cooking, career highlights and KitchenAid’s latest venture, Serious About Food

Clare Smyth moved to England from Northern Ireland at 16 to learn the skills which would eventually make her a world-class chef. In 2002 she joined Restaurant Gordon Ramsay, before moving to Alain Ducasse’s renowned Le Louis XV in Monte Carlo. She returned to Restaurant Gordon Ramsay in 2008 she was promoted to Head Chef aged just 29.

This year, Clare Smyth has joined forces with KitchenAid for their Serious About Food campaign. he online magazine provides invaluable tips on preparing delicious dishes and discovering original ingredients. Here you can find stories about food and design trends that can both inspire you and help you to inspire others. If you are Serious About Food, KitchenAid and the Serious About Food Council are your best trusted allies.

Did you always want to be a chef growing up?

Yes…well from about the age of 14.

Who taught you to cook?

Initially myself. When other teenagers my age were experimenting with make-up, I had the cookbooks out at home trying to master a demi-glace. Then I went to college when I was 16. The rest has been over many years just mastering the craft.

You have partnered with KitchenAid for their Serious About Food campaign. Why did you want to get involved?

Eating is a great leveller. It’s the one thing we all have to do every day and it’s important for us to keep an open mind with food and cooking. Embracing differences, in style – technique, innovation and even culture means that we learn something new every day. And we learn from each other too.

Do have any of the appliances in your new restaurant, Core by Clare Smyth?

Yes. I’ve been using the KitchenAid Stand Mixers for years and I love them so made sure they’re in the new kitchen too. They’re easy to use, easy to clean and durable – and the chefs really put them through their paces.

What’s your go-to recipe when you need some quick and easy?

Soups. Preferably home-made.

Are there any other chefs that have shaped your career or have inspired you in any way?

Gordon Ramsay for sure and Alain Ducasse too, but I’ve read extensively and always eat out when I can. So there are probably a lot that have subliminally inspired me too.

Where do you like to eat in London?

Places where I don’t have to queue and where I know the food is good and so is the service. I have little free time, so I want to relax and enjoy the company I’m with and can’t be bothered if any of that is a hassle.

What’s your favourite dish from childhood?

Irish Stew.

What’s been your top career highlight so far?

Possibly being appointed an MBE in 2013. To be recognised outside the Industry was a huge honour for me.Clare Smyth is an ambassador for the KitchenAid Serious About Food initiative. For further information about this and to see the full range of KitchenAid small and major appliances, please visit kitchenaid.co.uk

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