“How I Travel” With Chef Clare Smyth
Clare Smyth, the only female British chef to helm a three-Michelin-star restaurant, shares how she juggles working between two global cities.
You run two of the best restaurants in the world – Core in London and Oncore in Sydney – and they’re 17,000 kilometres apart. How?
I’m back and forth between Sydney and London at least four times a year. I WhatsApp whichever team I’m not physically with. It’s nice because the Sydney team will video-call when we’re mid-service in London and they’re just starting their day.
What’s your packing strategy?
I like to plan for everything. I love fashion so I pack different outfit options.
What’s a fashion item you can’t live without in either city?
My Hublot Big Bang One Click watch, the King Gold version. I have about eight different straps I can swap out – it’s a game changer.
Let’s talk shoes. If you could only pack one pair?
That is a cruel question! Manolo Blahnik Hangisiflats. They go with everything.
What’s one thing you always pick up at the airport?
Leaving Sydney, I grab Tim Tams for the London team but for me, it’s crisps. Some countries have really amazing options – I found salted egg yolk crisps in Singapore once.
And on the plane – book, screen or podcast?
I cycle through all three to keep me entertained.
Do you hit the ground running or pause for the jet lag?
I listen to my body. I’m not fussed by the whole “stay up all day to get over jet lag” thing. If I need a nap, I’ll take one.
You’re uniquely positioned to dish out restaurant advice in London – where are you eating when you’re there?
I’m always at Scott’s in Mayfair, this excellent British seafood restaurant. I order Dover sole, potatoes and salad every time. It’s delicious.
And for a nightcap?
My favourite bar in London is the Connaught Bar. I’m biased – I know the guys there – but it’s honestly one of the best bars in the world.
And the first thing you do when you get home?
My dog goes nuts, I let her lick me to death for 10 minutes and then I say hi to my husband.
