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102. High Tea: Xanthe Clay
Manage episode 422914292 series 2715963
المحتوى المقدم من On The Pass and Gabriel Ornelas. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة On The Pass and Gabriel Ornelas أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
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)
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