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Originally from Yorkshire, he has
worked his way up the ranks in
restaurants around the world, including
London, Chicago and Sydney.
However, he has spent most of his
working life in Jersey and currently
heads the kitchens at Bohemia on the
island, where he was awarded his first
Michelin star in 2005, he has retained
the coveted star ever since.
Shaun has been listed as ‘one to watch’
in the acclaimed Good Food Guide
2009 Top 40 list and he claims his
greatest accolade to date is having
his treacle tart included on the BBC2’s
Great British Menu last year (2009). He
has just launched his own food range
in partnership with Country Range
wholesaler Cimandis in the Channel
Islands and exciting things are
expected from this ambitious chef.
Who, if anyone, inspired you
to become a chef?
It was my mother, what a great cook!
I first started helping her out in the
kitchen preparing Sunday lunch when
I was about ten years old. She had this
battered old recipe book that was
handed down to her from her mother,
she did the best ham hock soup.
How would describe your
style of cooking?
‘In Bohemia’ my style of cooking is
based on combinations and flavours,
using classic and new style cooking
methods, with local produce in season.
You’ve worked all over the
world. Why did you choose
Jersey as the place you
wanted to settle?
From the very first day I stepped foot
on Jersey it felt like home. From a work
point of view the island has everything I
need; I call it my kitchen garden, I know
it might sound a bit clichéd but it truly is
exactly that. Jersey produce is fantastic
to work with and I think we are very
lucky. Also from a family point of view
it is a fantastic place to bring up junior.
Tell us about your ‘Chef’s
Table’ in the restaurant.
The Chef’s Table is set in the heart of
Bohemia’s kitchen; it gives you a bird’s
eye view into how a restaurant kitchen
runs. You arrive at 8pm just as the chefs
are in full swing of the service. It’s great
for any occasion, but you need to book
in advance, see you there!
You’re branching out to
produce your own product
range, starting with your
winning treacle tart, which
featured on Great British
Menu. Tell us more...
People’s lives are busier than ever and
they rely so much on food cooked and
prepared for them because they just
don’t have the time. What I want to do
is create a range of foods that people
can rely on and trust, knowing that
everything where possible is local
and most importantly freshly cooked.
I launched my treacle tart into Channel
Island stores in partnership with a
long-standing and local patisserie
Gaudins. It’s been a huge success so
far and I am grateful for all the support
have received.
What has been the greatest
‘high’ in your career so far?
Winning the dessert on the Great British
Menu with my treacle tart last year has
to be up there with one of my greatest
achievements. Since then I attracted
the attention of Cimandis who are
the major food manufacturers and
distributers in the Channel Islands and
we’ve launched my own food range.
We’ve started with the tart but there’s
more to come...
How do you relax and unwind?
If I’m not in the kitchen or with my
family, you will probably find me
by a lake somewhere, fishing!
Do you have any advice
for aspiring young chefs?
There is light at the end of the tunnel.
You just have to work hard and be
patient. It worked for me!
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