Xanthe Clay
UK-based chef and food writer with 25 years of experience as a Telegraph columnist
episode : 102
On this episode of the High Tea series, Gabriel Ornelas sits down with Xanthe Clay, UK-based chef and food writer with 25 years of experience as a Telegraph columnist.
For the past 11 years Xanthe’s been The World’s 50 Best Restaurants Academy Chair for UK and Ireland. At the Telegraph she provides guidance on everything from roasting a Christmas turkey to baking the perfect loaf of bread. She’s also focused on taking a deep-dive into topical issues such as ultra processed foods, ethical farming and sustainability.
In this episode, we discuss:
Chef’s are more connected to where food comes from
Importance of Regenerative Agriculture
The ripple effect and influence of fine dining
The World’s 50 Best Restaurants platform builds community
Restaurants taking care of staff and valuing staff
50 Best Talks in Las Vegas
More casual restaurants on future lists (Xanthe's hope)
Follow Xanthe on Instagram @xantheclay
