Introducing ‘Core by Clare Smyth‘
“My style of cuisine is very much centred on using the best of British produce, but also trying to evoke emotion and nostalgia in the diners. We must be connected to our food. It must create an emotion, a memory, warmth, hospitality, generosity.” – Clare Smyth
Originally from Northern Ireland, Clare Smyth worked with Gordon Ramsay for 13 years, becoming the first female chef in the United Kingdom to run a restaurant with three Michelin stars when she became head chef of Restaurant Gordon Ramsay in 2007, and chef patron 5 years later.
In 2016, Smyth left Restaurant Gordon Ramsay to open her first solo restaurant, Core. On October 1, 2018, Core was awarded two Michelin stars, and three Michelin stars in 2020, which made Smyth the first British woman to have a restaurant awarded three Michelin stars.
Smyth’s restaurant is located in Notting Hill, among streets of immaculate white row houses. It is unobtrusive and austere, yet elevated and classy, both inside and out.
An International Inspiration
Chef Clare Smyth is definitely one of the highlights of our popular International Inspirations Dinner series for Chef Instructor and Program Manager Randi Rudner. Chef Randi explains: “The Clare Smyth dinner lab is my favourite menu of the International Inspirations Dinner calendar – each dish is a showstopper, and the opportunity to learn about Chef Smyth’s career and cuisine is endlessly inspiring to students and faculty alike.
Three Michelin Stars
Although not yet a household name, Smyth is a world-renowned chef, and is the first female British chef to hold three Michelin stars. Throughout her career, Smyth has been a champion for sustainability in fine dining, celebrating artisanal producers from rural England, and embracing a philosophy of “simple and honest” cooking, which focuses on showcasing the natural flavours of high-quality, seasonal ingredients.
Championing Sustainability
This approach to cuisine translates well to the bounty of Southwestern Ontario. The Clare Smyth menu at Stratford Chefs School allows our students to explore the nuance of her cuisine through such signature dishes as “Potato and Roe”, potato cooked in seaweed and served with seaweed beurre blanc and caviar, as well as her legendary “Core Apple” dessert, an impressive trompe-l’oeuil that tastes as good as it looks.
Student Chef Challenge
This menu teaches patience, attention to detail, and restraint. Student Chef Jessica Wilson is fully embracing the task of executing such a challenging menu, going so far as to malt heritage Ontario Red Fife wheat berries, to mill into flour, in order to serve malted sourdough bread at this dinner, as Chef Smyth does at her restaurant, Core by Clare Smyth, in London, England.
A Role Model to Aspiring Chefs
Chef Clare Smyth has not only excelled in her own career, but has also invested in mentoring younger chefs. She is known for prioritizing teamwork, and a nurturing environment, and her leadership style emphasizes kindness and respect. Chef Smyth is a role model to aspiring chefs around the world, and it is a privilege to work with Stratford Chefs School students to serve her recipes.”
Experience ‘Core by Clare Smyth’ in Stratford!
There are still a few seats available for our dinner inspired by Core by Clare Smyth on Thursday, November 21 – reserve now! Student Chef Jessica Wilson and Chef Instructor Randi Rudner would love to have you join us!
Learn More
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Contact us by email admin@stratfordchef.com or call 519.271.1414