102. High Tea: Xanthe Clay

On The Pass

English - June 10, 2024 20:01 - 21 minutes - 19.3 MB
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Previous Episode: 101. Hot Spot: Jordan Kahn of VESPERTINE

Next Episode: 103. High Tea: Mike Jordan

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 Clay on Instagram:

https://bit.ly/3yWbcI8

The World's 50 Best Restaurants 2024:

https://bit.ly/3KAMr6K