Clare Smyth

Biography

Clare Smyth became the first British female chef to run a three-Michelin-star restaurant, proving that excellence knows no gender while championing sustainable British ingredients. Born in Northern Ireland in 1978, Smyth grew up on a farm where she developed respect for seasonal produce and livestock. After training at culinary school, she worked at prestigious restaurants including The French Laundry, Louis XV Monaco, and Alain Ducasse's establishments. In 2007, she joined Restaurant Gordon Ramsay as sous chef, quickly rising to head chef in 2008. Under her leadership, the restaurant maintained its three Michelin stars—an extraordinary achievement given the pressure of succeeding Ramsay in his flagship. She became the first British female chef to hold three stars (though technically running rather than owning the restaurant). In 2017, Smyth left to open her own restaurant, CORE by Clare Smyth in Notting Hill. The response was immediate: two Michelin stars in 2019, then three in 2021—making her the first British female chef-owner with three stars and the first Northern Irish woman to achieve this distinction. As of 2025, CORE maintains its three stars with modern British cuisine focusing on UK-sourced sustainable ingredients. Signature dishes include her Core-teser dessert and Potato & Roe celebrating British terroir. The intimate restaurant emphasizes hospitality and ingredient provenance. In September 2023, Smyth opened Whiskey & Seaweed, a whiskey bar within CORE featuring one of the UK's largest collections. Her newest venture, Corenucopia, opens in Chelsea in November 2025. Smyth's influence extends beyond cooking—she mentors young chefs, advocates for women in professional kitchens, and demonstrates that British ingredients can compete with any in the world. Her MBE recognizes both culinary excellence and positive cultural impact.

Origin Story

Growing up on her family's farm in County Antrim, Northern Ireland, Clare Smyth spent mornings feeding livestock and afternoons in the kitchen with her mother, cooking simple meals from what the land provided. At sixteen, watching a cooking show featuring Marco Pierre White, she was mesmerized—this aggressive, passionate chef treated food like art. When she told her parents she wanted to cook professionally, they worried it wasn't stable enough. But enrolling at Belfast College, then landing a stage at The French Laundry under Thomas Keller, everything crystallized. Keller's obsessive attention to detail—measuring potato dice with rulers, rejecting entire batches for slight imperfections—taught her that excellence wasn't about gender or background, but relentless commitment. Returning to London to work under Gordon Ramsay, she faced brutal skepticism as a young woman in a testosterone-fueled kitchen.

Signature Dish

Potato & Roe

Achievements

• First British female chef-owner with three Michelin stars
• CORE earned three stars within four years of opening
• First Northern Irish woman with three-star restaurant
• Former head chef at Restaurant Gordon Ramsay (three stars)

Career Highlights

• Head chef at Restaurant Gordon Ramsay (2008-2016)
• Opened CORE by Clare Smyth (2017)
• Earned three Michelin stars (2021)
• Opening Corenucopia in Chelsea (November 2025)

Awards & Honors

• Three Michelin stars (CORE)
• MBE (Member of the British Empire)
• World's Best Female Chef nominee
• AA Chef's Chef of the Year

Legacy & Impact

Smyth shattered gender barriers in British fine dining while proving that British ingredients and terroir could achieve the highest global standards. Her mentorship and advocacy continue opening doors for women in professional kitchens.

Pro Tips

• British ingredients can compete with any in the world - know your suppliers and trust them
• Potato and Roe celebrates humble ingredients elevated to their best potential
• Create a welcoming atmosphere - great food requires great hospitality

Cookbook

Core: A Cookbook