‘World’s best chef’ who cooked for Prince Harry and Meghan Markle at their wedding announces she’s opening a restaurant in Sydney
- Clare Smyth will open a restaurant in Barangaroo, Sydney, this December
- She catered for Prince Harry and Meghan Markle at their wedding in 2018
- She hopes to design a menu that brings the best out of Australia ingredients
- Ms Smyth is Gordon Ramsay’s protege and ran his three Michelin star restaurant
The chef who cooked for Prince Harry and Meghan Markle at their wedding will soon be opening a restaurant in Sydney.
Clare Smyth is a protege of Gordon Ramsay and ran his three Michelin star resturant in London.
In 2018 she was named the world’s best female chef a year after opening her own restaurant Core, in Notting Hill, in London.
Smyth now plans to open a restaurant in the Crown development in Barangaroo in December, according to the The Daily Telegraph.
The ‘World’s best female chef’ Clare Smyth (pictured) will soon be opening a restaurant in Sydney
Ms Smyth said Australia’s restaurant industry has steadily grown its own identity and in some ways is now the best in the world.
‘Everyone seems to be passionate about high-quality ingredients in Australia and healthy food. It [Australia] has such a huge reach for a smaller population but it reaches the world,’ she said.
‘I remember working in Sydney when I was younger and there was a lot more European influence then and ingredients that were imported.’
Ms Smyth plans to open the restaurant in Barangaroo with a menu designed around quality Australian ingredients
Ms Smyth famously provided the catering for Prince Harry and Meghan Markle’s wedding reception
Ms Smyth said Australia’s restaurant industry has steadily grown its own identity and in some ways is now the best in the world. Pictured with Meghan Markle
Ms Smyth aims to put quality ingredients produced within Australia at the forefront of her menu design.
Ms Smyth was Gordon Ramsay’s protege and ran his three Michelin star restaurant
The Australian restaurant industry has been plagued by an underpayment scandal with celebrity chef George Calombaris, and others, forced to repay staff.
Speaking about the issue, Ms Smyth said: ‘I know the labour costs are quite high, but that is happening all over the world and the hospitality industry is struggling to catch up.’