Core by Clare Smyth, her much anticipated debut book will be released on 7 July by Phaidon. The book captures Smyth’s singular passion, experience and pursuit of excellence, charting her rise from prodigy to protégé to culinary giant. It tells the story of her journey from a farm in Country Antrim to becoming the first and only British female chef to hold three Michelin stars and being appointed MBE for her contribution to UK gastronomy.
This is the latest addition to Phaidon’s seminal chef monograph series.
Writing the foreward to the book, chef Gordon Ramsay who had Clare along his side for many years as head chef in his restaurants said “Clare Smyth is one of the most talented chefs I have ever worked alongside. This woman is relentless, and in that pursuit of perfection, she has a drive that cannot be bought or taught. But more than this, she has an understanding of finesse and style like few others; she cooks with attitude and personality, and that’s rarer than you’d think.”
Her restaurant, Core, set within an ornate townhouse in London’s Notting Hill, is celebrated worldwide. Smyth’s approach is one of superlative elegance, redefining modern British food in its own terms. The emphasis at Core is natural, sustainable food, sourced from the UK’s most dedicated farmers and food producers.
Core is written by Kieran Morris is a highly regarded feature writer who has interviewed some of the world’s best chefs. He specialises in long- form features, profiles, interviews, and essays. The book weaves together essays and stories behind the philosophy of the restaurant, including the informal approach to luxury, Core’s team and values, and the attention to artistry and craft. Then there are the stories of the dishes themselves, all drawing on ingenuity, nostalgia, humour and craftsmanship.
Playfully named dishes such as the CFC and Core-teser are featured alongside classics such as Potato and Roe, Beef and Oyster, and Notting Hill Forest. In total, the book includes 60 recipes for key dishes created by Smyth and served at Core as well as 70 recipes for basics including stocks, sauces and breads.
With stunning photography of the exquisite dishes by Nathan Snoddon, the book is a study of artistry and a rare insight into an extraordinary culinary figure.
Clare Smyth MBE grew up in Northern Ireland and went on to become the first British woman to be awarded three Michelin stars. She is the Chef Owner of Core by Clare Smyth in London, and Oncore by Clare Smyth in Sydney. In 2021, Core by Clare Smyth received three stars in the Michelin Guide, having opened just over three years before. Previously she worked under Gordon Ramsay for nearly 14 years as Chef Patron of Restaurant Gordon Ramsay and trained with Alain Ducasse at Le Louis XV in Monaco. Clare has catered for many high- profile and exclusive events including the private wedding reception for the Royal Wedding between Prince Harry and Meghan Markle.
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