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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