Bohemia to become first Michelin starred restaurant in Great Britain to open fully

By BigHospitality

- Last updated on GMT

Bohemia Jersey first Michelin starred restaurant in Great Britain to open fully lockdown

Related tags: Michelin, Restaurant, Fine dining

Bohemia Restaurant on the Channel island of Jersey will become the first Michelin-starred restaurant in Great Britain to open fully to the public this week.

The restaurant, located in The Club Hotel & Spa in St. Helier, the island’s capital, will reopen its doors this Saturday (20 June) having previously only been offering ‘Bohemia at Home’ home-dining kits during lockdown. The hotel and spa was also allowed to re-open this week.

Alfresco dining has been allowed in self-governing Jersey since May and from this week all restaurants have been allowed to reopen with social distancing measures in place and in adherence with government guidelines.

“We have spent this last week preparing our new season menus and bringing the team up to speed on the new operating procedures,” says The Club Hotel & Spa owner Lawrence Huggler.

“We are very excited to welcome our customers back and were surprised when we realised, we will be the only Michelin-starred restaurant open in Great Britain.

“It really brings home how tough the lockdown has been and still is on the hospitality industry in particular. We hope it won’t be long before many more restaurants across the UK can reopen as we are this weekend and we can all start the road to recovery.”

Bohemia Restaurant has held a Michelin star for 16 years and is headed up in the kitchen by Callum Graham​, who was named head chef at the restaurant at the start of the year. The restaurant will re-launch serving a new summer menu, with a seven-course tasting menu being served during the first week.

Following that, it will the offer an à la carte menu as well as a three-course set lunch menu alongside its tasting menus. New dishes include heritage tomato pressing with local crab salad, consommé and nasturtium sorbet; roasted saddle of lamb and braised lamb shoulder, with artichoke and chardonnay puree, barigoule artichokes, black trompette mushrooms and wild garlic; and peach and almond tart with lemon verbena.  

Related topics: Venues

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