Clare Smyth MBE: A Modern Culinary Icon

Clare Smyth MBE is a trailblazing Northern Irish chef whose precision, innovation, and leadership have elevated her to global culinary prominence. Born in County Antrim in 1978 and raised on a farm, her deep-rooted connection to ingredients and respect for nature laid the foundation for her approach to cooking. She began her formal culinary journey at the age of 16, studying at Highbury College in Portsmouth before taking on roles at some of the UK’s most prestigious kitchens, including The Waterside Inn and Gidleigh Park.

Clare rose to prominence as the head chef at Restaurant Gordon Ramsay, where in 2007 she made history by becoming the first female chef in the UK to hold three Michelin stars. In 2017, she took the bold step to establish her own restaurant, Core by Clare Smyth, in Notting Hill, London. Her modern British menu—rooted in sustainability and built around seasonal British produce—earned widespread acclaim. Just three years after opening, Core received three Michelin stars, making Smyth the first and only British female chef to earn such an honor independently.

Smyth’s signature dishes, like the famed “Potato and Roe,” exemplify her philosophy of elevating humble ingredients through refined technique and creative presentation. Beyond her work in the kitchen, Clare is a respected voice in global gastronomy, honored as the World’s Best Female Chef by The World’s 50 Best Restaurants in 2018 and appointed Member of the Order of the British Empire (MBE) in 2013 for her services to the hospitality industry.

With her Sydney venture Oncore by Clare Smyth, she continues to expand her influence, blending culinary artistry with elegance and purpose. Clare Smyth represents a new era of fine dining—where technical brilliance meets meaningful storytelling on every plate.

Early Life and Culinary Foundations of Clare Smyth MBE

Born on September 6, 1978, in County Antrim, Northern Ireland, Clare Smyth was raised on a farm, where her connection to the land and fresh ingredients was formed at an early age. Growing up in a modest rural setting, she learned to appreciate the value of hard work and the beauty of simplicity—two themes that would later define her culinary style.

Her fascination with food began in her teenage years. Working part-time at a local fine dining restaurant ignited her ambition to pursue a career as a chef. Recognizing her passion early, Clare made the bold decision to move to England at the age of 16 to further her education. She enrolled at Highbury College in Portsmouth, a move that marked the start of her formal culinary training.

Upon graduating, Clare sought to develop her skills in the kitchens of some of the UK’s most prestigious establishments. She worked at Grayshott Hall, known for its health-oriented cuisine, before moving on to the acclaimed Waterside Inn, a three Michelin-starred restaurant under Michel Roux Sr., where classical French techniques were at the core of the kitchen’s philosophy. Her time here was pivotal in shaping her understanding of precision and consistency.

Clare then continued her journey at Gidleigh Park under Michael Caines, where her exposure to modern British cuisine grew stronger. Working in these high-pressure, high-standard environments sharpened her skills and instilled in her the importance of discipline, creativity, and respect for ingredients.

These formative years not only provided Clare Smyth with the technical expertise to excel in fine dining but also reinforced the personal values that would guide her illustrious career: humility, excellence, and a deep respect for the craft of cooking.

Career Milestones of Clare Smyth MBE: From Elite Kitchens to Global Leadership

Clare Smyth’s career is a journey of remarkable firsts, bold decisions, and relentless pursuit of excellence. Her milestones reflect not just personal achievements but also transformative moments in the culinary world, particularly for women in fine dining.

Restaurant Gordon Ramsay: Making History

In 2002, Clare Smyth joined the iconic Restaurant Gordon Ramsay in Chelsea, London—one of the most prestigious kitchens in the UK. Under the mentorship of Gordon Ramsay, she honed her craft in a Michelin-starred environment that demanded the highest standards of discipline, technique, and creativity. Within just five years, Smyth’s talent, leadership, and precision earned her the role of head chef—an unprecedented achievement.

In 2007, she became the first female chef in the UK to lead a restaurant with three Michelin stars, an accomplishment that shattered gender barriers in the elite world of haute cuisine. Her tenure not only maintained the restaurant’s three-star status but also enhanced its reputation for consistency, elegance, and exceptional service. Smyth was instrumental in elevating Restaurant Gordon Ramsay’s stature while establishing her own identity in the culinary world.

Core by Clare Smyth: Defining Modern British Luxury

In 2017, Clare Smyth took a major leap by launching her first solo venture, Core by Clare Smyth, in Notting Hill, London. The restaurant reflected her vision of modern British cuisine—celebrating humble, seasonal ingredients elevated by technical excellence. The menu showcased dishes like her signature “Potato and Roe,” an homage to her Northern Irish roots, combining modest ingredients with meticulous presentation and depth of flavor.

The restaurant was an instant success, both critically and commercially. Within two years, Core earned two Michelin stars in the 2019 Michelin Guide. In 2021, Clare made history again when Core by Clare Smyth was awarded three Michelin stars, making her the first and only British female chef to achieve this independently. The restaurant was also lauded for its impeccable service, sustainability practices, and warm, minimalist interior—cementing it as a modern classic in the global dining scene.

Oncore by Clare Smyth: Global Recognition

Not one to rest on her laurels, Smyth expanded internationally by opening Oncore by Clare Smyth in Sydney, Australia, in October 2021. Located in the luxurious Crown Sydney complex, Oncore brought her celebrated culinary philosophy to a new audience. The name “Oncore” cleverly nods to both her original London restaurant and her intention to recreate the magic of Core abroad.

Despite opening amid the global challenges of the COVID-19 pandemic, Oncore was met with immense praise. In 2022, it was awarded three hats, the highest honor in Australia’s Good Food Guide, a testament to Smyth’s unwavering standards and adaptability across cultures and continents. The restaurant’s focus on storytelling through food, with dishes that reflect both Australian and British influences, positioned Oncore as a standout dining destination in the Asia-Pacific region.

Culinary Philosophy and Legacy of Clare Smyth MBE: A Tribute to Simplicity, Skill, and Soulful Cooking

Clare Smyth MBE has carved a unique identity in the global culinary world by focusing not on extravagance, but on the extraordinary potential of simplicity. Her cuisine is guided by a clear, unwavering philosophy: elevate humble ingredients with world-class technique. She believes that great food need not rely on expensive or exotic components but should be defined by flavor, texture, seasonality, and soul.

Culinary Philosophy: Rooted in Nature, Refined by Skill

At the heart of Clare Smyth’s culinary philosophy lies an unshakeable respect for nature and the land. Having grown up on a farm in Northern Ireland, her approach to cooking is deeply rooted in the rhythms of the seasons and the integrity of ingredients. Smyth often highlights local, sustainable, and modest produce, transforming everyday items into gastronomic poetry.

Her signature dish, “Potato and Roe,” exemplifies this ethos. A single Charlotte potato, cooked in a seaweed emulsion and topped with trout roe and beurre blanc, it pays tribute to her homeland and her ability to find beauty in the overlooked. This dish, among others, is a hallmark of her refined and emotionally resonant cooking—anchored in nostalgia, elevated by technique, and executed with precision.

Smyth champions a “clean cuisine,” where each ingredient has a voice and every element on the plate is purposeful. Her plates are artistic without being ostentatious, complex in flavor yet clear in intent. This commitment to restraint and clarity sets her apart in a culinary era often driven by maximalism and theatrics.

She also emphasizes sustainability in sourcing, reducing waste, and championing local producers—an approach that not only preserves culinary heritage but also strengthens community ties.

Awards and Recognition: A Historic Trailblazer

Clare Smyth’s groundbreaking achievements have not gone unnoticed. She is one of the most decorated chefs of her generation, with accolades that reflect her culinary mastery, visionary leadership, and barrier-breaking role as a woman in fine dining.

• Three Michelin Stars: Core by Clare Smyth was awarded three Michelin stars in 2021, making her the first and only British female chef to earn such recognition for her own restaurant.
• World’s Best Female Chef (The World’s 50 Best Restaurants, 2018): This award celebrated her pioneering achievements and influential role as a mentor and innovator.
• Member of the Order of the British Empire (MBE) (2013): In recognition of her outstanding services to the hospitality industry.
• Perfect 10 Score from the Good Food Guide (2015): A rare and coveted rating that underscores her unwavering excellence.
• AA Chef of the Year and National Restaurant Awards top rankings further solidify her as a leading figure in the British and global culinary scenes.

Beyond awards, Smyth is also widely admired for her ability to maintain consistency and excellence while fostering an inclusive and respectful kitchen culture.

Media Presence and Influence

Clare Smyth’s influence extends beyond her restaurants through numerous television appearances, interviews, and culinary documentaries. Her on-screen persona reflects the same qualities seen in her kitchen—calm authority, quiet confidence, and thoughtful mentorship.

She has appeared on major programs such as:

• MasterChef: The Professionals
• Saturday Kitchen
• The Final Table (Netflix)
• Great British Menu
• And featured as a judge and guest mentor on several international culinary showcases.

Through these platforms, Smyth continues to inspire a new generation of chefs, especially young women seeking to break into fine dining. She speaks openly about the challenges women face in professional kitchens and is committed to shaping an industry that is inclusive, respectful, and merit-based.

Flagship Restaurants

Core by Clare Smyth

• Location: 92 Kensington Park Road, Notting Hill, London
• Opened: 2017
• Accolades: 3 Michelin Stars, World’s 50 Best Restaurants listing, numerous sustainability awards

Core is the embodiment of Clare Smyth’s vision. The restaurant offers a warm, unpretentious space where modern British cuisine is reimagined through her lens of elegance and emotion. The tasting menus evolve with the seasons, and the guest experience is defined by exceptional service, storytelling through food, and a connection to the land and its people.

Every detail—from the sourcing of ingredients to the final plating—reflects Smyth’s obsessive commitment to excellence and integrity.

Oncore by Clare Smyth

• Location: Crown Sydney, Barangaroo, Sydney, Australia
• Opened: 2021
• Accolades: 3 Hats (Good Food Guide), high critical acclaim

Oncore is a continuation of her culinary philosophy in a new continent. It brings many of her signature dishes to an Australian audience while incorporating local produce and cultural influences. Dishes like the “Lamb Carrot” and “Charlotte Potato” are joined by new creations that reflect the vibrant produce of New South Wales.

Set within Sydney’s most luxurious hotel complex, Oncore delivers a fine-dining experience infused with precision and emotional storytelling. Clare’s presence and leadership in both restaurants demonstrate her unique ability to scale quality and vision across geographies.

Legacy and Mentorship

What truly defines Clare Smyth is not just her accolades, but her lasting impact on the culinary world. She continues to serve as a mentor and advocate, shaping the future of the hospitality industry through training programs, equality-driven policies, and culinary mentorship.

Her kitchen is known for collaboration, discipline, and support—a departure from the traditionally harsh environments of fine dining. She actively works to change the narrative of what it means to lead a kitchen, encouraging empathy alongside excellence.

Through her restaurants, media presence, and international influence, Clare Smyth is redefining success in gastronomy—not by ego or spectacle, but by humility, mastery, and purpose.