Chef talk: Steve Smith at Bohemia
Awarded a Michelin star at 24, Steve Smith's culinary pedigree couldn't be better. With experience working with Jean-Christophe Novelli and at two Michelin star restaurant Heathcotes with Paul Heathcote, Steve Smith has developed a cooking style described as 'full-on rarefied dining' by the Good Food Guide. In his hands, traditional ingredients get a tantalising twist, and since his arrival in January, he's introduced a clutch of brand new menus to Bohemia including a seven-course fish tasting menu. 'Well if you can't put together a fish menu in Jersey where there's a rich history of fishing, then you're in trouble aren't you..'
From lobster and white chocolate to teaming scallops with apple and truffle, Steve Smith produces exquisitely precise dishes that add an edge to island produce. 'How does a dish come together? I look at an ingredient as a main component and then examine what's in season at the same time, what sugars work with it, what acids, whether it'll take any alcohol and then you go from there. Sometimes it takes an hour, other times it takes two weeks of trial and error to balance the flavours. That's often the hardest thing, keeping the flavours balanced so that each individual component tastes as it should taste but works together harmoniously with the rest.'
We caught up with Steve Smith between courses to ask a dozen Chef Talk questions we've always wanted to know the answer to...
Complete this sentence. 'Not many people know that I... suffer from vertigo.