Three Michelin Star Chef Clare Smyth: ‘Passion and Perseverance Will Take You A Long Way’

Notting Hill eatery Core by Clare Smyth is bucket list-worthy, with many foodies crediting it as the capital’s top restaurant. And it’s all down to the eponymous founder, Northern Irish chef Clare Smyth. After growing up in County Antrim, Smyth worked alongside a number of culinary greats before opening her own restaurant in 2017. It quickly soared to success, scooping up three Michelin stars – making Smyth the first female chef to secure this impressive accolade. Since then, she has opened a second, this one in Sydney, Australia, which quickly won three stars too. So what’s behind her soaring success? Jenny Jefferies finds out more.

Five Minutes With… Three Michelin Star Chef Clare Smyth

What was it like growing up on a farm in County Antrim, Northern Ireland?

Growing up on a farm in County Antrim really grounded me. Life was simple, full of hard work, and it taught me where food truly comes from. We had fresh produce all around us, and my mum cooked everything from scratch – humble meals made with love that shaped how I see food today. It was a tight-knit community, and that sense of connection and respect for ingredients has stayed with me in the kitchen ever since.

Was your childhood a source of inspiration for your love of both food and nature?

Definitely. Growing up surrounded by nature on the farm gave me a deep respect for food. I saw firsthand the effort that goes into raising animals and growing crops, and that has really stayed with me. It taught me not to take ingredients for granted. I think that connection to the land, and to honest, seasonal food, has been a big part of what inspires me as a chef.

What makes a great chef?

A great chef is someone who has real passion and a respect for ingredients, but also someone who’s disciplined, resilient, and constantly striving to improve. It’s not just about technical skill, it’s about leadership, creativity, and having a clear vision. You’ve got to be able to inspire your team, stay humble, and never stop learning. At the end of the day, it’s about making people feel something through food.

How important is nurturing young chefs to you?

It’s hugely important to me. I wouldn’t be where I am today without the support and guidance of incredible mentors, so I feel a real responsibility to give that back. Attracting new talent is vital for the future of our industry. It’s not an easy path, but with the right support, young chefs can thrive. I want to create an environment where people feel inspired, valued, and empowered to grow – not just as chefs, but as individuals.

If you had any advice for young people starting out in a professional kitchen, what would that be?

My advice would be to stay curious, work hard, and be patient. It takes time to build real skill and confidence in the kitchen, so don’t rush the process. Learn everything you can, ask questions, and don’t be afraid to make mistakes – that’s how you grow. Most importantly, stay true to yourself and your values. Passion and perseverance will take you a long way.

Are the current challenges in the British hospitality trade similar to those in Australia?

There are definitely some shared challenges between the UK and Australia: staffing shortages, rising costs, and the pressure to maintain high standards while staying financially viable. Both industries have taken hits in recent years, and recovery has been tough. But I also think both countries have an incredible food culture and a lot of passionate people working to push things forward. It’s about adapting, supporting each other, and finding new ways to keep the industry thriving.

What are your hopes and dreams for the future?

It’s been an incredible journey so far, and I feel really fortunate to have worked with some of the world’s best chefs. Looking ahead, I’m really excited about what’s to come. We’re opening a new luxury bistro just off of Sloane Square – a more relaxed space, but still rooted in quality and beautiful ingredients. And in 2026, I’ll be opening another fine dining restaurant at the new Waldorf Astoria at Admiralty Arch, which is such a special venture in an iconic London location. I’m really looking forward to what’s next and continuing to push boundaries while staying true to what I love.

Find out more at corebyclaresmyth.com