Clare Smyth

Clare Smyth MBE

Core, Notting Hill

Clare opened her first solo restaurant “Core” in July 2017. The restaurant is a modern fine dining restaurant based in Notting Hill.

Clare credentials are exemplary and her steep rise to Chef Patron at the three Michelin starred Restaurant Gordon Ramsay is not surprising. Her devotion to her craft, uncompromising standards and meticulous work ethic are just three of the reasons why she remains the first and only female chef to run a restaurant with three Michelin stars in the UK.

Born in Northern Ireland, Clare grew up on a farm in County Antrim and moved to England at 16 to learn the skills, which would eventually make her a world-class chef. On completing her studies Clare’s thirst for knowledge drove her to stage under many influential chefs around the world.

In 2002 Clare joined Restaurant Gordon Ramsay and worked her way up the ranks to become Senior Sous Chef. Clare left London in 2005 to gain experience abroad and joined the kitchen at Alain Ducasse’s renowned Le Louis XV in Monte Carlo. In 2008, soon after returning to London and Restaurant Gordon Ramsay, she was promoted to Head Chef aged just 28 and in 2012 became Chef Patron.

In 2013, Clare was appointed Member of the Order of the British Empire (MBE) for services to the hospitality industry. The Good Food Guide awarded Chef of the Year to Clare in 2013 and she and her team achieved a perfect 10/10 score in 2014, 2015 and 2016 – one of just three restaurants to receive such acclaim in Britain. 2016 saw the restaurant awarded five AA rosettes and in what is regarded as the Oscars of the hospitality industry, Clare was awarded the Chef Award at The Cateys 2016. In the 2017 edition of the Great Britain and Ireland Michelin guide Clare was also awarded the female chef award.

Clare leads her dynamic team in providing elegant and unsurpassed modern French cuisine.  With appearances on Saturday Kitchen, Great British Menu, MasterChef, The Late Show and The One Show and numerous international demos across the world, Clare is quietly building her own legacy.

All Food Sessions

Registration

Venue:The Model

09:00 AM - 09:20 AM

Opening Address

Moderator: Aoife Carrigy

Venue:The Model

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9:20 AM - 9:30 AM

The Future of Irish Food – A View from out Foreign

With Mickael Viljanen  (Greenhouse) Phillippe Farineau (Ashford) Stefan Matz

Venue: The Model

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9:30 AM - 10:15 AM

Coffee

10:15 AM - 10:45 AM

Growing Up with Food

With Clare Smyth

Venue: The Model

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10:45 AM - 11:30 AM

The Business of Producing Greatness

Venue: The Model

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11:30 AM - 12.00 PM

Northern Exposure – The sense of place in cooking

Stephen Toman, Clare Smyth, Danni Barry, Noel McMeel

Venue: The Model

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12:00 PM - 12:45 PM

Lunch – Best of Sligo Produce

Food Symposium Delegates Menu – Click Here to download

12:45 PM - 1:30 PM

Modern Tradition – Back to the Future

By Ciaran Sweeney – Forest & Marcy

Venue: The Model

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1:30 PM - 2:00 PM

The Production of Greatness

With Mags Kirwan

Venue: The Model

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2:30 PM - 03:00 PM

Coffee Break

03:00 PM - 03:30 PM

Business and Pleasure

by Elaine & Wade Murphy – Adare 1826

Venue: The Model

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03:30 PM - 04:00 PM

To Forage & Ferment

by Hans & Gaby Weiland – Organic Centre/Neantog

Venue: The Model

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04:00 PM - 04:30 PM

Closing Address & Q&A

Moderator: Aoife Carrigy

04:30 PM

Registration

Venue:The Model

09:00 AM - 09:15 AM

Opening Address

Moderator: Aoife Carrigy

Venue:The Model

09:15 AM - 09:30 AM

Irish Seaweed Kitchen

by Prannie Rhattigan – Irish Seaweed Kitchen

Venue: The Model

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09:30 AM - 10:15 AM

Slow Food Panel

by Dee Laffan, Aishling Stone & TBC

Venue:The Model

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10:15 AM - 11:00 AM

Coffee Break – day 2

11:00 AM - 11:30 AM

Commercial Tradition

by Padraig Og Gallagher – Boxty House 

Venue: The Model

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11:30 AM - 12:00 PM

Everyone’s a Critic – Evolution of the Irish Experience (Interactive)

by  Dee LaffanErnie Whalley

Venue: The Model

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12:00 PM - 01:00 PM

Lovely Sligo Lunch

Food Symposium Delegates Menu – Click Here to download

01:00 PM - 01:45 PM

What The Irish Ate Before Spuds

by Máirtín Mac Coniomaire

Venue: The Model

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01:45 PM - 02:15 PM

Vegetables (or plant food) in the future of Irish food

By Dennis Cotter – Café Paradiso

Venue: The Model

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02:15 PM - 02:45 PM

Coffee

02:45 PM - 03:15 PM

Lessons from Italy

by Catherine Fulvio

Venue: The Model

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03:15 PM - 04:00 PM

The Importance Of Food In Hospitality Success – A Retrospective

by Deirdre McGlone – Harvey’s Point

Venue: The Model

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04:00 PM - 04:30 PM

Closing Address

04:15 PM - 05:00 PM
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