Hublot Welcomes Clare Smyth
Hublot is delighted to welcome Clare Smyth MBE, the first and only British female chef to hold three Michelin stars in the UK as a new Friend of the Brand.
Three-Michelin-starred British Chef Clare Smyth is a new Friend of Hublot
“Having been a fan of Hublot for some time, I am delighted to join the family. I admire the forward thinking and creativity underpinned with precision and expertise that makes Hublot so extraordinary.”
Clare Smyth MBE, Three Michelin-starred British chef
Chef Clare Smyth and her Hublot Classic Fusion
Pioneering chef Clare Smyth has attracted world- renowned accolades and admiration for her ability to transform the finest local produce into globally acclaimed cuisine. Smyth’s restaurant, Core by Clare Smyth, which she opened in the heart of Notting Hill in August 2017, exemplifies the spirit of innovation and excellence championed by Hublot.
While offering a relaxed dining experience, Core by Clare Smyth has attracted the most prestigious accolades in fine dining by reinventing the best British produce and delivering a new, world – renowned experience. Core by Clare Smyth was the first restaurant to enter the Good Food Guide with a perfect 10 score, and in just three years was awarded three Michelin stars, with Clare becoming only the fourth British chef ever to achieve this honour in 2021.
The Art of Fusion
Hublot’s mastery of ‘The Art of Fusion’ is most evident in our tradition of innovation. From the first use of rubber in fine watchmaking, to creating new precious alloys such as scratch-proof Magic Gold. Hublot has consistently pioneered by discovering new purposes for materials and boldly combining them. In Clare’s reinvention of the British potato in her signature dish, ‘Potato and Roe’, she elevates a humble staple of British produce to the pinnacle of haute cuisine with imagination and ingenious care. In this bold reinvention we are proud to see an affinity with both ethos and approach to watchmaking tradition.
Chef Clare Smyth in a Hublot boutique
Hublot’s mastery of ‘The Art of Fusion’ is most evident in the brand’s tradition of innovation. From the first use of rubber in fine watchmaking, to creating new precious alloys such as scratch-proof Magic Gold, Hublot has consistently pioneered by discovering new purposes for materials and boldly combining them much like Clare’s inventive approach to her dishes.
In Clare’s reinvention of the British potato in her signature dish, ‘Potato and Roe’, she elevates a humble staple of British produce to the pinnacle of haute cuisine with imagination and ingenious care, an ethos that is remarkably similar to Hublot’s approach to watch making.
“At Hublot, we work and think according to our motto ‘to be first, be unique, be different’, and we are proud to welcome Clare who so strongly embodies this ethos in her work in the UK and beyond. Cooking for and sharing meals with my loved ones is a source of great enjoyment, and I am delighted to celebrate a new Friend Of The Brand from the world of gastronomy.”
Ricardo Guadalupe, CEO, Hublot
