Chef talk: Steve Smith at Bohemia


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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...

Most likely to say? 'How long?!'
Sum up your cooking in 3 words: Beautiful, flavourful, precise
Favourite flavour? Liquorice
Favourite smell? Truffle
Guilty pleasure? Vanilla ice cream
Which local products are you most excited about working with? Ormers... when they're available
Favourite cooking technique? To be honest, I like all of them 
Who would you love to cook for? Any of the Chelsea team that won the Champions' League
Favourite food memory? My first trip to El Celler de Can Roca in Girona
Favourite dish on the menu? The Grapefruit and Basil Mojito
The chef you'd most like to share a kitchen with? Joshua Skenes (Executive Chef and Co-Owner of two-Michelin-star Saison in San Francisco)
Complete this sentence. 'Not many people know that I
... suffer from vertigo.

Steve Smith Bohemia Dish 597
Discover more about Steve Smith and Bohemia here. To book a table at Bohemia, call 01534 876500.

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