Steve Smith’s first Michelin star was achieved at Gordleton Mill in Hampshire at the tender age of 24. He had risen to the position of head chef after initially working under the legendary Jean-Christophe Novelli. From here, further Michelin recognition followed as head chef at Holbeck Ghyll, Guellers and Seaham Hall, also winning 2 ‘Hats’ (the Australian equivalent to a Michelin star) whilst working in Melbourne.
His tenure at the idyllic Burlington restaurant – situated within The Devonshire Country House Hotel, Yorkshire - was equally successful. Under Smith's stewardship the restaurant won a Michelin star - retaining it each year - and was awarded 4 AA rosettes, making The Burlington the most rated restaurant in Yorkshire. His latest home is Bohemia, Jersey, where he has taken over from legendary chef, Shaun Rankin. A chef could not ask for more conducive surroundings than Jersey: the island is blessed with an abundance of fine produce, the tools needed for any fine chef to express their talent fully.
Dining at Bohemia, one is likely to find traditional elements startlingly reworked. Smith's dishes are very much ingredient-led with an emphasis on extracting maximum flavour and versatility from each. Smith’s signature dish of roasted scallops with celeriac truffle, apple, smoked eel and a truffle vinaigrette is a prime example of how the chef marries tradition with innovation to create dishes of real sophistication.
Throughout his career Smith has tended to opt for a more ad-hoc approach to deciding what appears a la carte. Speaking to Staff Canteen, Smith outlines this approach thusly,
‘(the menu) is driven by the seasons and also driven by what we can get consistently and in good supply. Recently, we had a great week for getting hold of John Dory and halibut, so those items were on the menu, we will work around what we can get in good supply’
It is easy to see why he has chosen Jersey for his new home.