Humble spud goes signature for world-leading chef Clare Smyth
Clare Smyth is one of the world’s leading chefs. The centerpiece of the menu at her two-Michelin-starred restaurant? A potato. peels away her backstory.
The Charlotte spud is slow-cooked in a marinade of butter and seaweed, then allowed to marinate for another 24 hours before being topped with smoked trout and herring roe from Scotland and served with beurre blanc. It comes with miniature salt-and-vinegar crisps that cut through the richness of the butter and provide crunch for texture.
