Clare Smyth

Head chef at the three-Michelin-starred Restaurant Gordon Ramsay in London, Clare Smyth talks to Keya Modessa about her admiration for Japanese cooking and her love of the south of France

Growing up on a farm we used to cook as a family.

It didn’t matter that I was the youngest – I was always involved in the cooking process one way or another, even if it was just peeling potatoes. We’d have a whole animal butchered, so we’d use the cuts to make stews with pearl barley. My mum would slow cook it through the night and in the morning the whole house would be filled with an amazing smell.

My favourite place is the south of France.

I lived in Monaco for two years when I worked with Alain Ducasse at Le Louis XV. They have incredible produce there and know how to make the most of it. I used to go to the food market in Fontvieille to buy produce to use back in my kitchen. I love the lightness of their vegetables; you can really taste the difference.

My favourite British restaurant

is Scotts (http://scotts-restaurant.com) in London’s Mayfair. The service is great, as is the quality of the food. I can easily just sit at the bar and enjoy a steak or Dover sole. I’ve also been to Bar Boulud (http://barboulud.com) about 10 times since it opened in London. It has a great buzz and is a really informal place for chefs to hang out. I’ve pretty much worked my way through the whole menu and I do love the sausages and charcuterie that they serve there.

I have a strong penchant for Japanese food,

it’s so simple and fresh. The Japanese have a tremendous amount of respect for their food and there’s a real quest for perfection involved when they prepare it, which I greatly admire. For my Japanese fix, I tend to go to Zuma (http://zumarestaurant.com) in London and order the spicy lobster miso soup. They also have a fantastic selection of sushi and sashimi.

The last time I felt totally relaxed

was when I went back to Monaco in October last year. I had finished service very early that morning and flew out almost immediately with some of my team. When we arrived, the sun was shining and I literally saw all our shoulders droop as we sat down on the beach and made our way through a bottle of chilled wine.

The last thing I tried that was different

was an ice wine verjuice from Canada. The grapes are pressed in freezing conditions to make the sweetest juice. I initially bought it to cook with but we also use it in our non-alcoholic cocktails. It’s a gem of a product and is really popular with customers.

If I could go back in time and do it all again,

I’d probably choose the same career – although when I was younger I loved horses. We kept them on the farm and I and adored everything to do with them – riding, show jumping and cross-country – but as I got serious about cooking, I realised it was impossible to ride a horse regularly, let alone keep one.

I admire Gordon Ramsay and what he has achieved.

He’s very supportive and always willing to help you find a solution. He is still as positive and passionate about food as ever and I’ve learnt a lot from him. With my kitchen staff, I see myself like a football coach: the more I teach, the better they become and the better I become, too.