Podcast appearances and mentions of clare smyth

In this episode of Life in Charms, Annoushka welcomes Clare Smyth, the trailblazing chef who made history as the first female to hold three Michelin stars and three hats from the Good Food Guide, simultaneously. Her story begins on a family farm in Northern Ireland, where she grew up during the Troubles, and as the conversation unfolds, she reflects on pivotal moments in her career - including the time a chef dismissed her potential purely because of her gender. Rather than discourage her, it sparked a fierce determination to prove herself. Each treasured milestone, as well as all the trials and tribulations along the way, inspires a beautiful bespoke charm design - stay tuned to the end to find out which charm she loves the most and watch to see us bring her chosen jewel to life! Discover the Life In Charms Podcast: https://www.annoushka.com/uk/blog/the-podcast.html Feeling inspired? Design your own bespoke charm https://www.annoushka.com/uk/bespoke-charms  Follow us on Instagram - @annoushkajewellery 

Today's guest is quite literally a national treasure. She's a Dame, a queen of the kitchen, an author, a restaurateur, and of course, the judge who has been serving up wit and wisdom alongside cakes and crumbles on The Great British Bake Off since 2017… it is the one and only Dame Prue Leith.Born and raised in South Africa, Prue moved to London in the swinging Sixties and quickly became a force to be reckoned with in the culinary world. She founded Leith's - a hugely successful restaurant in Notting Hill that went on to earn a Michelin star - and later opened Leiths School of Food and Wine, which has trained generations of top chefs and food writers.Over the decades, she's written best-selling cookbooks and novels, been a newspaper columnist, a judge on the Great British Menu, and has sat on countless boards and advisory panels, all while campaigning tirelessly for better food in schools, hospitals, and prisons. Her impact on British food culture is hard to overstate. And now, at 85, she's showing no signs of slowing down. She's back on our screens in the new season of her wonderfully warm and personal ITV series, Prue Leith's Cotswold Kitchen, filmed in her beautiful country home, where she shares family recipes, chats with friends, and brings a bit of sunshine to our screens.If you thought Prue's adventures were limited to the kitchen, though, you can think again. From the deserts of Turkmenistan and the ancient silk roads of Uzbekistan to beach drives in Western Australia and mountain drives in Bhutan, her travel diaries are as rich and surprising as her legendary glasses collection.So settle in for a deliciously inspiring chat with a woman whose life has been anything but ordinary.Destination Recap:Holly:Elkstones, Chipping Campden, England (Part of Simon Escapes' collection)Prue:TurkmenistanUzbekistanAshgabat, TurkmenistanKruger National Park, South AfricaUmhlanga Rocks, KwaZulu-Natal, South AfricaIpswich, EnglandParis, FranceCape Town, South AfricaPerth, Western AustraliaKalgoorlie, Western AustraliaLucky Bay, Western AustraliaCore by Clare Smyth, London, EnglandCotswolds, EnglandBhutanAmir Temur Mausoleum, Gur-e Amir Complex, UzbekistanSharm El Sheikh, EgyptThe Kimberley, AustraliaPrue Leith's Cotswold Kitchen continues on ITV1, ITVX, STV and STV Player on Saturday 19th April 2025With thanks to Wexas, Airbnb and Saily for their support of today's episode - Download the SAILY app and use our code TRAVELDIARIES at checkout to get an exclusive 15% off your first purchase Thanks so much for listening today. If you want to be the first find out who is joining me on next week's episode come and follow me on Instagram I'm @hollyrubenstein, and you'll also find me on TikTok. Hosted on Acast. See acast.com/privacy for more information.

My guest today is Clare Smyth (MBE). Clare is one of the world's most respected chefs. She is the first and only British female chef to be awarded three Michelin stars which she achieved for her restaurant Core by Clare Smyth in Notting Hill. Growing up on a farm in County Antrim, Northern Ireland, her passion for food began at a young age and even inspired some of her most famous dishes from her restaurant. By the time she was 17 she had graduated from culinary school and moved to London to work with and learn from the world best chefs. She went on to train in some of the most celebrated kitchens in the world including with Alain Ducasse and Gordon Ramsay. She would go on to break new ground by becoming Chef Patron of three Michelin-starred Restaurant Gordon Ramsay before going on to open her own restaurant in 2017. It took less than 3 years for her to be awarded her own 3 Michelin stars. Clare has received numerous awards including the title of the World's Best Female Chef 2018 And in 2013 Clare was awarded an MBE for services to the hospitality industry. Thank you so much to the brilliant Maldon Salt for sponsoring this season of Desert Island Dishes. I am a huge fan and long-time genuine customer so to be working with them is a dream come true. Don't forget to rate, review and subscribe if you enjoy today's episode and you can find me over on Instagram @Desertislanddishes or over on the website www.desertislanddishes.co. You can also sign up for my newsletter where I send you one easy and delicious weeknight recipe over at www.dinnertonight.substack.comThis episode was produced by Rutherford Productions. Hosted on Acast. See acast.com/privacy for more information.

Hi Guys, welcome back to TV Reload. Thank you for clicking or downloading on today's episode with Lily the fifth eliminated contestant on Masterchef Australia. Which is on Network Ten from Sunday through to Thursday nights at 7:30. Having relocated to Sydney in 2019, Lily loved it so much that she stayed, meeting her partner Nick. Not one to forget her British roots, Lily is inspired by English chefs and icons including Jamie Oliver, Clare Smyth, Mary Berry, Julius Roberts and Thomas Straker. Lily is an intuitive cook, her signature style is homely, hearty food, made with love. Confident in balancing flavours and has a knack for bringing ingredients together. Lilly is a perfectionist and challenge-seeker with a love of learning, I think our English born participant was really fun tot watch and a great debrief with her today. Lily will discuss everything from that chicken maryland being undercooked to which contestants and judges she liked the best.  We will also unpack how common undercooked chicken can send you to hospital and what made her choose that dish. I will compare the English version of Masterchef with the Australian and find out which series is better and why  We will discuss the clothing and styling of the contestants and why they are all wearing the same shoes. There is so much to unpack with Lily. So sit back and relax as we unpack his time in the Masterchef Australia. See omnystudio.com/listener for privacy information.

Today on our episode #385 of All in the Industry®, Shari Bayer is on-location in NYC at Benoit bistro with her guest, legendary chef Alain Ducasse. Born in 1956 on a farm in the Landes region of France, Chef Ducasse is now at the helm of over thirty restaurants in 9 countries around the world, from prestigious establishments, including Le Meurice Alain Ducasse, Le Louis XV; Alain Ducasse at L'Hôtel de Paris; and Alain Ducasse at The Dorchester; to Parisian bistros and casual brasseries. He became the first chef to have three restaurants awarded with three Michelin stars at the same time in 2005 (Paris, Monaco & New York), and one of just two chefs in the world to have been awarded 21 stars altogether. He currently holds a total of 18 Michelin stars. Chef Ducasse has set up schools, created artisan factories, and is the author of several cookbooks. He now has a new book, Good Taste - A Life of Food and Passion (Gallic Books, 4/16/24), which captures the essence of his illustrious career and the core of his philosophy, inspirations and creative process. Shari and Chef Ducasse are also joined by Emmaunelle, who works with Chef Ducasse and helped translate our conversation. Merci beaucoup! Today's show also features Shari's PR tip to follow Chef Ducasse's code of honor and its 12 values; Industry News on Michelin announcing 10 New York restaurants up for 2024 awards; and Shari's Solo Dining experience at Chefwise contributor Clare Smyth's CORE by Clare Smyth in London, England. ** Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon). #chefwisebook **Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

In our latest podcast, host and Master Sommelier Christopher Tanghe interviews Taylor Parsons of Whole Cluster Hospitality and MS Gareth Ferreira of Core by Clare Smyth. They discuss what constitutes good service, how service has changed over recent decades, and the logistics of running restaurants and wine programs that place a high value on service.  Taylor Parsons has worked as a sommelier and beverage director for a range of celebrated Los Angeles establishments, including République, Campanile Restaurant, Spago Beverly Hills, and the Mozza Restaurant Group. He is a co-founder and partner of Whole Cluster Hospitality, a restaurant investment and development firm with two restaurants, Dunsmoor and Bar Chelou. Gareth Ferreira is the beverage director at London's three-Michelin-starred Core by Clare Smyth, where he has worked since the restaurant's opening in 2017. Previously, he was part of the opening team at 67 Pall Mall and worked at hotels around the world. He holds a diploma in tourism and became the first-ever South African Master Sommelier in 2021. If you enjoy this episode, please leave us a review to support the show. Cheers!

On today's episode of All in the Industry®, Shari Bayer has a special "On the Road" show focusing on her new, and first book, CHEFWISE: Life Lessons from Leading Chefs Around the World (Phaidon), which is officially out today, 5.3.23 in the US, and launched in the UK/Worldwide on 4.20.23. Chefwise features invaluable advice from over 100 leading chefs on topics not typically taught in culinary school, both in and out of the kitchen. The participating chefs—including Michelin-star veterans, up-and-coming professionals, and casual restaurant owners—share in their own words what's essential in a chef's everyday life. Featured chefs include Gaggan Anand, Carolina Bazan, Massimo Bottura, Jeremy Chan, Mauro Colagreco, Nina Compton, Dominique Crenn, Helene Darroze, Michael Elegbede, Will Goldfarb, David Kinch, Virgilio Martinez, Niki Nakayama, Yoshihiro Narisawa, Enrique Olvera, Elena Reygadas, Eric Ripert, Missy Robbins, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters. Chefwise has been a dream project for Shari! She is so grateful to all of her chef contributors and publisher, Phaidon, and thrilled to share her book with you and the world! ** Shari previews Chefwise at an exclusive event during the Philly Chef Conference with Sisterly Love Collective at The Study at University City in Philadephia on Sunday, April 16th. The program began with a cocktail reception, and then panel, starting with restaurateur Ellen Yin's introduction, following Shari's reading from Chefwise and discussion on topics in the book with three Philly-based chefs: Owner Sofia Deleon of El Merkery; Chef/Co-founder Cybille St. Aude-Tate of Honeysuckle Provisions and Honeysuckle Projects (whose partner/husband Chef Omar Tate is a Chefwise contributor); and Chef Melissa McGrath of Sweet Amalia Market & Kitchen in NJ; ending with a Q&A and book signing. Special thanks to Sisterly Love Collective, The Study at University City, CO-OP Restaurant & Bar, Philly Chef Conference, Foxglove Communications, Phaidon, Heritage Radio Network, our panelists and everyone who came out to support our event!** Today's show also features Shari's PR tip to be Chefwise; Industry Event Announcement about the 4th Annual Celebrity Chefs & Friends Golf and Tennis Tournament Benefiting City Harvest on May 8, 2023 at Alpine Country Club, NJ; plus, Shari's Solo Dining experience at Palizzi Social Club, a private social club in Philadelphia that first opened its doors in 1918.** Check out Shari's new book, Chefwise – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com, and wherever books are sold! Pub dates: 4.20.23 UK / 5.3.23 US #chefwisebook **Photo Courtesy of Chefwise/Sisterly Love Collective.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Ian King and Business Correspondent Gurpreet Narwan discuss the CBI dismissing its Director General, Tony Danker following an investigation into claims of workplace misconduct.The Chief Executive of Greggs, Roisin Currie, joins Ian to talk about the company's sustainability, future and food inflation. And Ian talks to Clare Smyth and Jean-Philippe Blondet about the Michelin star system for restaurants.

After humble beginnings to his career in New Zealand, Alan Stuart (Encore by Clare Smyth Sydney) set his sights on working for one of the best chefs on the planet – Gordon Ramsay. It led many years in some of the enigmatic chef's best restaurants including the mothership Three Michelin Star Restaurant Gordon Ramsay where he fell under the tutelage of Clare Smyth. Many moons later, and he finds himself leading the team at Clare's first restaurant outside the UK, which has captured the attention of the leading critics. https://www.instagram.com/alan.stuart/?hl=en Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

This week the powerhouse that is Clare Smyth MBE, joins me in my humble kitchen to talk all about being a Michelin starred chef, running 2 restaurants on opposite sides of the world and what it's really like for a female chef in the restaurant industry. This was a real honour for me and I was definitely fan girl-ing! Clare is the only female chef in the UK with 3 Michelin stars and is a fierce, fabulous woman in what has been a very male dominated industry. It was so interesting getting into the mind of a chef; how she approaches her work, how she supports her staff and the food she creates. I was incredibly lucky to get to her restaurant, Core, after filming this episode and I can honestly tell you it was one of the most memorable and delicious food experiences of my entire life. The woman is a maestro and I am a huge fan! @chefclaresmyth @crazysexyfood @hannahharley www.crazysexyfood.com Music by @casnova____ I am beyond excited to announce that I have partnered with Magimix for Season 8 of Crazy Sexy Food! Magimix is a family owned business that has the amazing reputation as makers of quality kitchen appliances that are adored by chefs and home cooks alike. I remember growing up and always seeing my mum's beloved Magimix on her counter top, and the utter ease of how she used it. With their 30-year motor guarantee these machines have always been built to last. They continue to be relevant as ever in the busy kitchen and make fantastic food processors that make your food go further and reduce food wastage. They are a God-send when it comes to batch cooking and using up leftovers. I use my Magimix every day! If you're ready to step into the world of Magimix with a new food processor, blender, ice cream maker or any other bit of kit, then simply pop over to their website and use my exclusive code at check-out for a 15% discount. The code is MAGIMIXCSF. Make it with Magimix.

Welcome back to Grilled by The Staff Canteen, this is series 4 and our third co-host is Frances Atkins. Frances is the chef owner of Paradise Cafe near Harrogate and former holder of a Michelin-star plus Great British Menu contestant. Frances has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and her final guest is three Michelin-starred Clare Smyth, chef and owner of Core and Oncore. This is the sixth and final episode with Frances, and she discusses Clare's new book, how hard it is to keep on top of all your recipes and how obsessive you have to be to achieve and maintain top accolades. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Clare Smyth is a highly acclaimed chef and is the first British woman to win the coveted three Michelin stars for her work. She opened her London restaurant, Core, in 2017, and before that she ran Restaurant Gordon Ramsay, which also held three Michelin stars. Clare was born in County Antrim, Northern Ireland, and grew up on a farm, where her love of simple ingredients was nurtured. The youngest of three children, she discovered a passion for cooking and decided to make it her career from an early age. She left home at 16, moving to England to take a catering course at a college in Portsmouth. Her ambition was to work with the finest chefs, and after completing her course and apprenticeship, she went on to cook in some of the most acclaimed kitchens in the world, including Le Louis XV under Alain Ducasse in Monaco. She returned to London to work in Restaurant Gordon Ramsay, at the invitation of the proprietor, and became the first British woman to run a three Michelin-starred kitchen. Her many awards include the title of the World's Best Female Chef in 2018, and she received an MBE for services to the hospitality industry in 2013. She also found herself in the spotlight in 2018 as the caterer for the wedding of Prince Harry and Meghan Markle. She lives in London with her husband. DISC ONE: Sweet Child O' Mine by Guns N' Roses DISC TWO: Zombie by The Cranberries DISC THREE: Don't Look Back in Anger by Oasis DISC FOUR: Common People by Pulp DISC FIVE: Set Fire to the Rain by Adele DISC SIX: Maria by Blondie DISC SEVEN: Brass in Pocket by Pretenders DISC EIGHT: Circle of Life by Carmen Twillie and Lebo M. BOOK CHOICE: The Lord of the Rings by J. R. R. Tolkien LUXURY ITEM: A chef's knife CASTAWAY'S FAVOURITE: Circle of Life by Carmen Twillie and Lebo M. Presenter Lauren Laverne Producer Sarah Taylor

The culinary world often talks of Michelin stars, the drive to be the best, to aim for perfection and deliver excellence. And yet, we as people are fallible, and at times not so perfect. What does it take to not only strive to be the best in your craft, but when at the pinnacle. maintain the standards and stay true to yourself too. Clare Smyth is one of the world's greatest chefs and restaurateurs, and owner of Core in London and now Oncore in Sydney Australia. She joins us and takes us on a journey of her career and what led to her first international restaurant, in Sydney. https://www.claresmyth.com Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Clare Smyth is one of just seven female chefs worldwide with three Michelin stars. Having opened her first restaurant, Core, in London in 2017, Smyth opened her second restaurant, Oncore, in Sydney's Barangaroo last November. The Sydney Morning Herald chief restaurant critic Terry Durack gave the new venture three hats – the first time in almost 20 years the Herald has given a new restaurant three hats on its first outing. Terry joins senior writer Amanda Hooton to chat about Smyth, the subject of our cover story this week in Good Weekend's Autumn Style Edit. Hosting this chat is Good Weekend editor Katrina Strickland. You can read Amanda's story here.  Become a subscriber: our supporters power our newsrooms and are critical for the sustainability of news coverage. Becoming a subscriber also gets you exclusive behind-the-scenes content and invitations to special events. Click on the links to subscribe https://subscribe.theage.com.au/ or https://subscribe.smh.com.au/ See omnystudio.com/listener for privacy information.

Pour les brigades cette semaine, l'oignon fait la force !On revient sur l'émission de mercredi avec l'épreuve de la cheffe Clare Smyth et sur le chef Ancel avec son accent improbable ! Oignons dans tous les sens, desserts vivants et viande de boeuf, c'est le programme du jour.Le tout avec le classement qui garde son numéro 1 en place cette semaine. Excellente écoute à toutes et à tous !L'émission est présentée par :-Raoul Villeroy (@RaoulVDG)-Benjamin Monteyne (@Benjafly)-Sébastien Polomeni (@Sebastien_TDA)Retrouvez Micro Ondes sur les réseaux : Instagram, Twitter et Facebook.Ecoutez Micro Ondes sur :Apple PodcastsGoogle PodcastsDeezerSpotifySitcherAcastTuneInPodcast AddictOvercastCastroPodmust Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

As the first and only female chef to run a three Michelin star restaurant in the UK, Clare Smyth has set herself the very highest standards. But the pressure of maintaining those standards can be immense. She tells Claire Cohen how she deals with bad reviews, why she's stopped shouting in the kitchen and what it's really like working under Gordon Ramsay.Get 30 days' free access to The Telegraph: https://www.telegraph.co.uk/imposters |Read more from Claire Cohen: https://www.telegraph.co.uk/authors/c/ck-co/claire-cohen/ |See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week's guest is Clare Smyth who owns CORE and has recently gained her 3rd Michelin star.   I was impressed by how much Clare's focus was on her team and staff and was interested to learn that she had adapted her management style and views on kitchen behaviours shortly after she took on the Head Chef role at Gordon Ramsay's Restaurant on Hospital Road.   An inspirational conversation and one that I think we could all benefit from. 

The first female british chef to win 3 Michelin stars at her own restaurant hails from a farm in County Antrim. Mark Coles talks to those who know Clare Smyth well - at home and in the kitchen - including legendary chefs Alain Ducasse and Angela Hartnett. Clare Smyth left Northern Ireland to train in England at just 16 and has gone her own way ever since. A protegee of some of the world's best known chefs, she ran Gordon Ramsay's flagship restaurant before setting up her own, Core, just three years ago. She says she's now reached the pinnacle of any chef's career - but food critic Jay Rayner questions why this milestone has been so long coming. Presenter: Mark Coles Researcher: Maia Lowerson Producer: Beth Sagar-Fenton Editor: Rosamund Jones

Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. We were joineed by the National Chef of the Year 2021 winner Nick Smith, chair of judges Paul Ainsworth, previous chair Clare Smyth and NCOTY organiser David Mulcahy. They discussed this year's competion and teh changes they had to make becuase of COVID, why it meant so much to tehm all that it was able to go ahead and the positives which have come from making those changes. If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

For the first time since UK lockdown started, England's pubs and restaurants are to open. Clare Smyth of Michelin-starred restaurant Core in London describes the changes they're putting in place to accommodate diners from this weekend. We hear from Moutaz Altaweel, owner of Syrian restaurant Ayam Zaman, that his capacity will be cut by more than half as a result of safety measures being put in place. And Stephani Robson, senior lecturer at Cornell University's School of Hotel Administration shares her tips for restaurateurs seeking to ensure customers will still want to visit in spite of coronavirus precautions. Also in the programme, amidst the growth of the Black Lives Matter movement, firms including Twitter and Microsoft say they will re-write computer code and handbooks that include the terms 'master' and 'slave'. Ibrahim Diallo is a software engineer in Los Angeles, and explains the origins of the terms and what they might be replaced with. Since the start of the coronavirus pandemic, many parts of the US have had a moratorium on residential evictions. But they're ending in some places, and in protest some people have started a rent strike to show solidarity with their neighbours in financial difficulty. The BBC's Samira Hussain brings us the story of one woman who has hit hard times. Plus, after the pandemic brought Nigeria's film industry, Nollywood, to a virtual standstill, we meet some of those trying to get the cameras rolling again, including Moses Babatope, co-founder of Filmhouse in Lagos, the largest cinema chain in West Africa.

We’ve long known Andrew Knowlton for his prolific work over the years as Bon Appétit’s de facto restaurant guy. Andrew’s byline has been attached to the magazine’s annual Hot 10 best new restaurants list, and some of our favorite feature stories such as 24 Hours at the Waffle House. A longtime New Yorker, Andrew’s recently transplanted himself to Austin, TX, and also added another title to his resumé: TV show host. (He still serves as BA’s Editor-at-Large.) Andrew is presenting the brand new Netflix global culinary competition show, The Final Table. The show features some of the world’s most talented chefs fighting for a spot at the elite Final Table made up of true culinary icons -- Enrique Olvera (Mexico), Andoni Aduriz (Spain), Clare Smyth (UK), Helena Rizzo (Brazil), Vineet Bhatia (India), Grant Achatz (US), Carlo Cracco (Italy), Yoshihiro Narisawa (Japan) and Anne-Sophie Pic (France). Powered by Simplecast

In this week’s Best Possible Taste, Sharon Noonan congratulates Danny Martinez Doyle from Dan Cronin’s Bar & Bistro in Newcastle West, Co Limerick on winning the All Ireland Chowder Cook Off. We delve into the archives to hear a 2015 interview with chef Clare Smyth from Bushmills in Co Antrim who was recently named best female chef in the world. And on the occasion of Ox Belfast’s 5th birthday, we return to 2014 when Sharon Noonan met co owner, chef Stephen Toman, at the end of the restaurant’s first year in business before the restaurant received its coveted Michelin star. The Best Possible Taste is sponsored by TheTaste.ie , voted Ireland’s best on line digital food and drink magazine.

Get all links mentioned in the episode:  https://www.neuralle.com/blog/posts/009-playing-with-woodfire-charlie-carrington Skip through the episode:How he started young, in his passion for cooking {04:05}Coming to stage at Gordon Ramsay’s restaurant {08:55}The influence of chefs such as Clare Smyth {13:45}Going on to be an apprentice at Vue de Monde {16:25}Moving up to Sydney to work at Marque {20:45}Working at Fifteen in London {24:00}Coming back to Melbourne to Clayton Bowls Club {26:00}Cheffing in Sth America, San Fran, Belgium & more {27:55}Learning to cook with woodfire {33:05}How Atlas Dining came to fruition {37:10}The benefits of fire-based cooking {38:50}The unique experience of Atlas Dining {41:35}Learning from different cultures and styles of food {43:50}Advice on opening a new restaurant {45:45}Culinary influencers in Australia {49:25}Ways he de-stresses {52:20}Lessons learnt from his parents {52:55}Morning rituals or daily habits {54:20}Music he’s currently listening to {55:10}Best purchase he’s made under $200 {56:20}An insight that seems obvious to him, but not to others {57:55}A book he would gift someone {59:20}

Intervju kommer i R&S med hennes viktigaste råd samtalade. https://itunes.apple.com/se/podcast/lisbethrauden/id910016996?l=en&mt=2F

Ron Forrestal has wine suggestions. Caroline Gray, Easyfood Magazine Editor, provides details about the Christmas Annual. Sharon Noonan talks to 3 Michelin Star Chef, Clare Smyth, Chef Patron at Restaurant Gordon Ramsay. Failte Ireland's Sinead Hennessy has details of upcoming Christmas markets.