Inspired by the rich surroundings of Jersey and driven by the seasonal changes, acclaimed chef Shaun Rankin produces food that sparkles on the palette. The best way to become acquainted with Rankin’s remarkable talent is to visit Bohemia, where he is the head chef.
Bohemia at The Club Hotel & Spa is a renowned restaurant in beautiful Jersey, featuring much of the exquisite island provenance on its menu. Locally-caught seafood such as crabs, cockles, pollack and lobster star magnificently–and playfully, as the dish of Roast Fillet of Pollack with ‘Swede and Sour Purée’ illustrates. Curried Scallops with Coconut and Coriander Dahl is a prime example of Jersey produce put to creative use. From the fields and forests, Scottish beef and Welsh lamb feature, as does French game, highlighting how Shaun Rankin takes the best of both Saxon and Norman influences and uses it to delicious effect.
The interiors of the restaurant are sumptuous without being stuffy, with Bohemia clad in earth-toned leathers and woods coupled with clean glass, allowing the environs to be modern and chic while retaining a cosy feel.
Being recently listed among this year’s Good Food Guide’s Top 50 Restaurants is just one of many feathers in the cap for Shaun Rankin at Bohemia. The restaurant has had a Michelin star since 2005, and has earned four AA Rosettes for its exceptional take on modern European cuisine.