You can tell a lot about a chef by the way they treat a potato. To Clare Smyth, who grew up in County Antrim, Northern Ireland, potatoes were their own daily religion. In more than 20 years working in professional kitchens, Smyth developed a ritual of eating a cooked one “plain” with salt and pepper before service. So it is fitting the humble tuber gets star billing on the menu of her first restaurant.
廚師廚藝水平的高低取決于做土豆的花樣。對于從小在北愛爾蘭安特里姆郡(County Antrim, Northern Ireland)長大的克萊爾?史密斯(Clare Smyth)來說，土豆就好比他們每天形影不離的宗教。在20多年職業(yè)廚師生涯中，史密斯養(yǎng)成了每天開工前吃個只拌鹽與胡椒的煮土豆習慣。所以，不起眼的土豆成為她首家餐館的特色與招牌也就不足為奇了。
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