The team at Bohemia Restaurant are today celebrating the news that the restaurant has retained its Michelin star for the eighth year running. The announcement was made this morning as Michelin brought forward the publication of its 2012 guide to Great Britain and Ireland by three months, releasing the renowned publication on 6th October rather than late January as has been traditional in the past.
The decision to alter the issue date was made by Michelin’s head office in France to bring the UK edition in line with the other European guides.
Commenting on this year’s success the Bohemia Bar & Restaurant Owner, Lawrence Huggler said ‘We are delighted to have the great work of Shaun Rankin and our dedicated kitchen brigade recognised by the Michelin inspectors. Whilst the decision to publish the guide early caught us slightly by surprise it makes sense as most of the restaurant guides are published around September time, including the AA Restaurant Guide, the Good Food Guide and Harden’s.
The announcement comes just four days after Chef Shaun Rankin was guest on the popular BBC One show ‘Saturday Kitchen’ where he demonstrated his award winning cuisine by creating a delicious dish of ‘Roast rabbit loin with Moroccan-style couscous and calamari’.
Shaun Rankin, Head Chef, Bohemia, adds: ‘I am extremely proud of the whole team at Bohemia for retaining the Michelin star, everyone at Bohemia has helped achieve the high standards set by the Michelin inspectors. The inspectors look for consistency and a high standard of produce and service. Our ethos at Bohemia has always been to use fresh local ingredients and base our menus around what is in season. We will always strive to make Bohemia the best dining experience in Jersey.’
Bohemia is currently celebrating a host of accolades as just over a week ago it was awarded 4 Rosettes in the AA Restaurant Guide 2012; and earlier this month the St Helier restaurant achieved a very impressive 26th place listing in ‘The Good Food Guide 2012.’ Bohemia is the only Channel Islands’ establishment to be featured in the guide, and scores 7/10 for its ‘high level of ambition and individuality, attention to the smallest detail, accurate and vibrant dishes.’
Since the launch of the Michelin Guide Great Britain and Ireland in 1911 it has presented the very best places to eat and stay and is viewed by many as ‘the bible of gastronomy’. This year is no different with hundreds of the best pubs, restaurants, guesthouse and hotels in the UK and Ireland showcased.
The much sought after star rating is based around five main criteria: the quality of the products, the mastery of flavour and cooking, the “personality” of the cuisine, the value for the money along with the consistency between visits.