For Clare Smyth, chef-patron at Core, looking back can enhance the future. Chris Gamm spoke to her and her protégés about how consulting the past is firing up their passion
The godfathers of haute cuisine are a narrative that runs through the career of Clare Smyth and the plates - and shelves - of her first solo restaurant, Core, in London's Notting Hill.
It was Anton Mosimann's Cuisine Á la Carte, with its striking, retro, tomato soup on the cover, that lit the spark in the 15-year-old Smyth, and the book takes pride of place on the shelves at Core today.
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