We entered the restaurant with a great deal of trepidation and neither of us knew what to expect. In fact, the evening's fayre cost more than an all-inclusive holiday to Spain.īut I now understand why fine dining is special - and this sensational selection really was something else. With style in abundance amid chic surroundings and a vibrant energy, the atmosphere was relaxed but sophisticated.īe warned this sort of dining comes at a price - the final bill including drinks topped an eye-watering £500 - and my stunned pal almost fell backwards when spotting the final total. Backed up by expert knowledge and commentary from waiting staff with wines paired perfectly by sommelier Jude, it was a three-hour extravaganza of taste, texture and flavour to excite the senses. Head chef Callum Graham, a Masterchef: Professionals finalist, spent lockdown creating the tasting menu using the best local produce and finest complimentary ingredients. Since establishing itself as one of Europe's finest eateries, Bohemia has strived to create a unique dining experience. So, when hotel manager Tim Phillips and Visit Jersey offered the chance to sample the sensory delights of the tasting menu, colleague Andy Richardson and I tucked in. And there are not too many establishments in my native Black Country that possess a Michelin star. I was more concerned about using the correct cutlery for the right courses and not making a complete fool of myself among the fine dining experts and chattering classes that filled this smart venue. But I have never been a fan of so-called fancy food, so I was a little sceptical. This venue, part of the smart Club Hotel and Spa situated in the island's capital St Helier, has held a Michelin star for 17 years, so it must be doing something right - even without the chips.

Another scoffed: 'That would never fill me up,' when looking at pictures of the bite-sized works of art that comprised the dishes on the spectacular tasting menu at Jersey's Bohemia restaurant. 'Where were the chips?' was the reaction of a colleague when told about my dining experience at one of the world's top restaurants.

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