FOOD + DRINK
MEET THE CHEF :
CLARE SMITH
Touchays Bespoke Event Catering ( based in Hythe ) and The Truffle Pig Hythe ( opening soon )
What led to you becoming a chef ?
From an early age , I have always enjoyed cooking with my mother and creating hearty meals for our family . I was inspired to adapt these dishes and make them my own , always adding creativity to the presentation of the same delicious family favourites . I loved growing fruit and vegetables with my family and this is where the love of herbs was developed to add delicious flavours to our dishes .
When I was younger , I was lucky to enjoy holidays abroad . The foods in different countries and regions were so diverse and inspiring . I became interested in foods from various regions and ingredients local to that area . I remember the most incredible colours and vibrant fragrances emulating from alternative ingredients used in the UK . We also had a fabulous French student who would often visit us . One Christmas , she arrived with an intriguing box filled with the most fantastic seafood and delicacies I had ever seen let alone heard of . There was also an incredible cake that was so pretty , and within , instead of a traditional sixpence , there was this tiny , beautiful ceramic charm that I still cherish many decades on !
I remember working with a team of extraordinary professionals for an incredible French family in the UK . The team taught me about the importance of not only how the food looks and tastes and that impeccable service in a restaurant is the key to success . Every detail was cared for from the moment you entered the French restaurant . The attention to detail and their ethos inspired me to care for and deliver the best customer service possible throughout any dining experience . This was also a life-transforming moment as I met my incredible husband and partner Russell , who has been by my side throughout and without whom our business would not be where it is today .
Where did you train ?
I trained at the notable , inspiring and fabulous Westminster Kingsway College , School of Hospitality and Culinary Arts , London .
Where have you worked before ?
During my training at Westminster Kingsway College , I had the wonderful opportunity to train at London ’ s oldest hotel , Claridge ’ s . After such a fantastic grounding , I moved to a beautiful , busy restaurant within Liberty London . I was the chef de partie that attracted an eclectic mix of clients in the most dynamic of environments . I worked for a very talented and creative contract caterer and was given the opportunity to work with the innovation food director and Michelin-star chef , David Cavalier . David ’ s enthusiasm and creativity were intoxicating and to have been given this opportunity was something I will always appreciate .
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