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Nine local restaurants' hunger for success has been satisfied after they were listed in a top food guide, with one making the top 20.
The Waitrose Good Food Guide, which is released every year, lists the best restaurants and eateries across Britain. Each place is judged on three components: cooking score, editor appraisal and the strength of reader feedback.
Bohemia was the highest ranking of all 14 restaurants across the Channel Islands that were listed, securing 14th place in the 2019 rankings.
It was a partial slip from last year for the Michelin-starred establishment, but it was nonetheless the only restaurant of the 14 Channel Island eateries listed to feature in the top 50.
Pictured: Bohemia's Head Chef, Steve Smith, received high praise for his desire to get the best out of his kitchen
The local restaurant boasted a cooking score of eight out of ten, with editor of The Good Food Guide, Elizabeth Carter commending the restaurant for its individual personality.
“The identity carved out by executive chef Steve Smith is clear: to take the best ingredients, from the island if possible, and use the ability of his talented brigade to create plates of food where invention, looks, seasonality and taste meld with a sense of generosity.”
The number one spot was awarded to Restaurant Nathan Outlaw in Cornwall for the second year running, achieving a perfect cooking score of 10 for the third year in a row.
Pictured: Bohemia has won numerous awards including the title of 6th best in the UK for their desserts
Other Jersey restaurants to make the prestigious list were: Green Island restaurant, Longueville Manor, Mark Jordan at the Beach, Oyster Box, Samphire, Sumas, Tassili and The Green Olive.
They were celebrated for their commitment to the freshest, most flavoursome local produce, and equally stunning island surrounds.
Guernsey restaurants included were La Fregate, Da Nello and Octopus, while Sark dining spots La Sablonnerie and Stocks also received an honourable mention.
"Part of a luxury hotel it may be, but the identity carved out by executive chef Steve Smith is clear: to take the best ingredients, from the island if possible, and use the ability of his talented brigade to create plates of food where invention, looks, seasonality and taste meld with a sense of generosity – this is a kitchen that first and foremost wants to feed you."
"Right by the beach, overlooking the grassy islet from which it takes its name, Green Island looks like a seaside café but pitches its food considerably higher. A long list of specials, recited at table, covers crab, lobster, tuna, scallops, oysters, sole, skate, mullet and more, all with a choice of cooking methods and sauces."
"The finest hotel on Jersey, Longueville Manor may have Norman ancestry but age is no barrier when it comes to doling out creature comforts. In the two low-ceilinged dining rooms, huge mirrors and glass doors add some light relief to the deep-pile carpets and comfortable upholstery and, best of all, staff ”never seem remotely robotic”. Long-serving chef Andrew Baird guarantees stability and consistency in the kitchen, although diners say that the cooking has been “turned up a notch” of late."
"Mark Jordan initially conceived this modern seaside brasserie as an informal counterpoint to his cooking at The Atlantic Hotel, and has maintained his stake here since departing the hotel in 2017. The menu sports handsome fish and seafood selection, plus Jordan’s signature burgers and a host of competently cooked, classic combinations with the emphasis on Jersey produce."
"This ”beach bar and restaurant” makes the most of its seaside setting with a covetable alfresco terrace and gallery windows overlooking the briny expanses of St Brelade’s Bay. Inside it’s sleek, contemporary and gleaming white, with blue mosaic tiles and a globally diverse menu that includes a gallery full of Jersey seafood."
"Situated in St Helier’s financial district, Samphire was born in spring 2018 from what was Ormer, one of Jersey’s reference venues for modern European cooking. A refurbishment has resulted in a stylish room with buttoned banquettes and diverting photographic prints, and a range of eating options."
"When the mercury is up, 20 lucky souls get to sit outside on the first-floor terrace of this seafood-focused restaurant and take in the views over the harbour and Mont Orgueil castle. No matter if you’re indoors, though, for white brick walls, blond wood floors and shimmering blue chairs make for a soothing setting. The kitchen matches the room when it comes to contemporary good taste."
"The views from the terrace overlooking St Helier’s Esplanade may not have changed much since the grand old spa hotel was built in 1890, but the food served in its soothing, split-level restaurant moves with the times. Nicholas Valmagna is steeped in French cuisine, but he’s happy to fuse haute techniques with global flavours and a barrow load of Jersey produce – all reinterpreted and refashioned via a series of menus."
"Tall windows and high ceilings help to create a feeling of light and space in this appealing first-floor dining room overlooking St Helier’s business district, while chef proprietor Paul Le Brocq gets everything absolutely right when it comes to food and service."
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