1 Michelin Star Chefs: Callum Graham, Head Chef, Bohemia

Callum Graham is Head Chef of One Michelin Starrred Bohemia, in St. Helier, Jersey

Biography

A rising star in the industry and one of the UK’s most exciting young chefs, Callum Graham is Head Chef at Bohemia, the Michelin-starred restaurant at The Club Hotel & Spa in St. Helier, Jersey.

With over a decade of experience under his belt, Callum is well placed to lead his team of 13 in the kitchen, bringing a European influence to Bohemia’s food, thanks to his time spent across the continent, including stints in Paris and Geneva.

Responsible for the ever-evolving seasonal menus at Bohemia, Callum is particularly passionate about showcasing and combining local Jersey produce and seafood with ingredients from France, just 14 miles away. Part of the team that saw the restaurant awarded 4 AA Rosettes in the Channel Islands, Callum joined Bohemia in 2016.

Prior to this, Callum worked at the then Michelin-starred Le Celadon in Paris; and also at Michelin-starred Auberge du Lion d’Or in Geneva.

Callum has also spent time in the kitchen of five-star London hotel The Lanesborough and appeared on MasterChef: The Professionals in 2018.

Bohemia

Located in the heart of St Helier, Jersey’s idyllic seaside capital, The Club Hotel & Spa offers luxury accommodation in an unrivalled location, close to many of the island’s most breath-taking beaches and local attractions.

With its chic, stylish rooms and suites, Michelinstarred restaurant Bohemia, rooftop terrace, heated outdoor pool and luxurious spa; The Club Hotel & Spa is the ultimate destination for a relaxing getaway, just a short flight from London.

Food Offering

Lead by Head Chef Callum Graham, Michelin-starred Bohemia, has put The Club Hotel & Spa firmly on the gastronomic map as a food-lovers destination. Using only the finest quality, fresh, local and seasonal ingredients, Callum creates exciting modern European dishes and a range of tasting menus to suit all occasions.

Guests can choose from the à la carte, or a two or three-course set menu for lunch, and for dinner either a four or seven-course tasting menus. Stand-out dishes could include Local White Crab Meat with brown crab, jalapeno panna cotta, dill and cucumber sorbet; Jersey Angus Sirloin of Beef with broccoli & stilton and sour dough short rib ‘sarnie’; and Foie Gras Parfait with Maderia jelly, Shimeji & duck salad and duck fat brioche, with a Milk Chocolate, Dulce de Leche & yoghurt dome for dessert.

There are also dedicated pescatarian and vegetarian tasting menus available.

Alternatively put your meal in the chefs’ hands with the daily changing six-course Surprise Menu, made using unique ingredients sourced that day (available Tuesday to Thursday for dinner and Thursday to Saturday for lunch).

For an exclusive dining experience on Friday and Saturday nights, groups of four to six can take advantage of the Chef’s Table located in the heart of the kitchen. For larger groups, Bohemia’s semiprivate dining room can seat up to 24 guests, under a feature champagne glass chandelier.