Description
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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The World's 50 Best Restaurants 2024:
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Read Gabriel's Articles:
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Lets work together! Get in contact:
https://www.studioornelas.com
www.gabrielornelas.com
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Published 06/19/24
On this episode of the High Tea series, Gabriel Ornelas sits down with Mike Jordan, Atlanta-based journalist and Senior Editor at The Atlanta Journal-Constitution.
As Senior Editor, Mike leads the media brand “UATL,” which focuses on Black culture. Just last week, Mike won the James Beard...
Published 06/17/24