It has emerged that Clare Smyth — who for eight years was the head chef of Gordon Ramsay’s eponymous three-Michelin-starred restaurant in Chelsea, and who last year opened her first solo site in Notting Hill — catered for the sit-down meal and the evening event at the royal wedding of Meghan Markle and Prince Harry.
Following the televised service at St. George’s Chapel in Windsor, 200 guests were invited to a black-tie reception at Frogmore House — a 300-year-old “royal retreat” — also in the small town of Windsor, which sits on the River Thames, west of London.
Smyth, who famously became the first woman to hold three Michelin stars at Ramsay’s restaurant on Royal Hospital Road, and who was recently named the “world’s best female chef” according to the controversial body, the World’s 50 Best, was selected by the royal couple to cater for the event. She opened Core by Clare Smyth last August, having worked at Restaurant Gordon Ramsay as head chef between 2007 and 2015.
Although it was very much a formal event, the reception was “down-to-earth” OK! reports. As well as “posh burgers” with wagyu beef, pork belly was also on the menu. Later, candyfloss and “dirty burgers” were available as midnight snacks, according to the Mirror.
It is so far unclear whether there was a discernible difference in make-up between the “posh” and “dirty” burgers. In truth, either seems like a strange thing for the fine-dining specialist to have cooked.
The dinner reportedly used organic ingredients, sourced at the request of Prince Charles (who is the patron of the organic food brand Duchy Originals) and the canapés were created around the theme: “spring meets summer.” The dinner ran from 7.30pm to 10pm.
At the close of proceedings and after Meghan and Harry left — at around midnight — a number of guests traveled to an after-party at the A-list favourite, Chiltern Firehouse in Marylebone.
Eater has contacted Smyth’s representatives for more details of the special menu.