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Chef profile - Myles Smethurst, Eat Clean Cuisine

PUBLISHED: 15:26 09 February 2018 | UPDATED: 15:26 09 February 2018

Myles Smethurst from Eat Clean Cuisine

Myles Smethurst from Eat Clean Cuisine


Local chef serves up healthy meals

He’s hosted private dinner parties for the likes of Ronan Keating and Michael Owen and worked alongside some of the UK’s top chefs including Marco Pierre White, Gary Rhodes and Paul Heathcote. But now you don’t have to be a celebrity to enjoy the culinary delights of Myles Smethurst. The Warrington chef opened up the doors to his bistro in Latchford in 2016, offering diners an innovative and healthy alternative to traditional takeaway food.

‘I was fed up of not being able to get something healthy to eat while on the go. The whole thing blew up the day we opened, we had a queue down the road and on the second day we had run out of food. I never expected it to go so well,’ said Myles, who has been a chef for over 17 years. His kitchen experience includes working at the Michelin-starred Juniper restaurant in Altrincham and Nunsmere Hall, near Tarporley, before becoming a private chef to the stars and cooking at high profile events such as Wimbledon.

As well as freshly prepared breakfasts, lunch and dinners to eat on the go or inside the premises on Kingsway South, Eat Clean Cuisine offers a range of prepared meals which are delivered across the UK. Each box contains the raw ingredients and instructions on how to cook the meal, making it an ideal and quick solution for those who are looking to lose, maintain or gain weight, or simply want to eat clean and tasty food.

‘The business has evolved in a different way to when I first set out as the meal prep became so popular. We initially planned to cook prep meals for ten people per week, but didn’t realise how many people wanted it – it’s now close to 2,500 meals we prep.’

Myles is also looking at locations for a more formal restaurant, which may or may not be along the healthy route – but it’s something he wants to keep in mind: ‘I like the idea of somewhere you can go and eat food and drink and not feel guilty for it. Like cocktails with low sugar; you’re giving people the option but it still tastes nice.’

‘Ultimately I would love to be able to create many diverse ventures: pubs, cafes, restaurants etc. I would take something I have learnt from each of the places in my career and put my own stamp on the industry.’


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