This Michelin-starred restaurant becomes the first to reopen in Britain during lockdown

By Tempus | 18 Jun 2020 | Indulge

Bohemia Restaurant opens its doors to guests on Saturday 20 June

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* Bohemia Restaurant, The Club Hotel & Spa

Bohemia Restaurant on the island of Jersey is set to reopen on Saturday 20 June, becoming the only Michelin-starred restaurant in Britain to welcome diners backAl fresco dinging has been permitted in self-governing Jersey since May, with hotels, spas and restaurants given the all clear to reopen – pending robust social distancing measures and other government guidelines – since the 16th June. 

Bohemia Restaurant is led by head chef Callum Graham, and has held its Michelin star rating for 16 years. Graham uses local and seasonal ingredients from the Channel Island location, including lobster, crab, oysters, Jersey Royals and Jersey dairy. 

During lockdown, the restaurant offered a ‘Bohemia at Home’ dining kit for Jersey residents but will now relaunch with a brand new seven-course tasting menu. From the 22nd, Graham will offer an additional à la carte and three-course set lunch menu. 

“We have spent this last week preparing our new season menus and bringing the team up to speed on the new operating procedures. 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,” says Owner Lawrence Huggler. >>

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* Callum Graham - Bohemia

“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,” he says.

Bohemia is located at The Club Hotel & Spa, in Jersey’s costal capital St Helier, close to many of the island’s most breath-taking beaches. Stand-out 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.