The story
At Bohemia in Saint Helier, Chef Tom Earnshaw crafts modern cuisine that tells the story of the island. With a French soul and a creative edge, his seasonal menus draw on Jersey’s extraordinary larder: crab landed that morning, asparagus picked just hours ago, Royal Bay oysters harvested nearby. The result is food that tastes of place.
The restaurant holds a Michelin star, a recognition that speaks to the precision and intention behind every plate. Earnshaw’s cooking is grounded in a career spent in Michelin-starred kitchens, including three-star Moor Hall, Northcote, and The Samling. He joined Bohemia as Sous Chef in 2023, took over as Head Chef in 2025, and retained the star in his first year at the helm. “Provenance is at the heart of everything we do,” he says. “I want guests to taste Jersey in every dish.”
For those who want to go deeper, the Chef’s Table seats four to six inside the kitchen, offering a front-row view of Earnshaw’s craft throughout the evening. The Good Food Guide describes the menus as “intricate and widely imaginative,” parading produce from Jersey’s fertile fields and bountiful seas.
Bohemia also offers a Club Bar for cocktails and lighter dishes, an afternoon tea served in the bar or on the roof terrace, and a private dining room for bespoke menus. The roof terrace itself is a relaxed escape with lounge seating, cocktails, and bar food under the Jersey sky. Conde Nast Traveller calls Bohemia “a destination in its own right.”
Recognition
Ambience
Details
History
High quality cooking
*Callum Graham is leaving and being replaced by the restaurant's former sous-chef Tom Earnshaw (ex-Moor Hall, Northcote etc).* .Launched in 2003, Bohemia is the brightest culinary star in all the Channel Islands – though, from the outside, it cuts a discreet figure, huddled beneath a luxury hotel not so far from the sea in St Helier. Stepping inside, there’s a whiff of a vintage ocean liner to its dusky wood-panelled walls, leather chairs and Art Deco flourishes, although no one seriously doubts the radiance of the cooking. Feedback suggests that head chef Callum Graham has ‘hit new heights’ and added ‘another element of refinement’ to his intricate and ceaselessly imaginative menus – an ongoing seasonal celebration of produce from Jersey’s fertile fields and the bountiful waters surrounding the island. Tasting menus come in vegetarian, pescatarian and omnivorous incarnations, although re-imaginings of dishes and meditations on textures are a recurring leitmotif across the board. This is evident in a pairing of Normandy sand carrot with Jersey mussels, coriander and sea buckthorn or roast veal sweetbread on a silky butternut and Parmesan purée with cacao nibs, toasted pumpkin seeds and chicken jus. Local supplies also shine in a dish of line-caught sea bass with charred braised octopus, fennel, chicory and bouillabaisse sauce, although venison is sourced from the Cartmel Valley in Cumbria and served with beetroot, fig, nasturtium and venison jus, all invigorated with Szechuan spices. Artisan cheeses from Jean-Yves Bordier warrant special attention, while desserts might usher in a tarte tatin laced with local apple brandy and served with clotted-cream ice cream or a caramelised pear and mascarpone crémeux with roasted hazelnut and a dash of white balsamic vinegar. The food is matched by service that is ‘warm, welcoming and professional’ to a fault. France dominates a heavyweight wine list, parts of which may have you reaching into the deepest fathoms of your pocket. One aficionado was also delighted to discover that Bohemia is the modern-day home of Lanique – an iconic and delectable rose-scented liqueur.
3 Rosette Award for Culinary Excellence
Location
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