Hello & welcome to Bohémien Bites
A little corner of the internet where a chef who never wanted to speak publicly… is now writing a blog. Life’s funny like that.
We’re a supper club hosting pop-ups across Wales, cooking French food with the best produce we can get our hands on. Nothing fancy, just good ingredients cooked with care.
So why a blog?
Honestly, I’ve spent most of my career believing chefs should stay in the kitchen & like the Wizard of Oz ,hidden behind the curtain, stirring sauces, avoiding eye contact. I’ve always cringed watching cooks talk about their “philosophy” like they’re delivering a sermon. It’s food, not a cult.
At our very first event, though, that curtain had to go.
We’d written the menu entirely in French, with translations so vague they were basically useless (pretty stupid right?). Guests were confused & rightfully so. The only way to fix it was for me to walk out and actually introduce the dishes.
It was excruciating.
Chefs aren’t natural people-persons. We’re more comfortable with stoves than small talk, and I’ve never loved the sound of my own voice. And really, who wants their dinner interrupted by a large ginger man explaining his beurre blanc?
But to my surprise, guests loved it. Not “polite smile” loved it, really loved it.
At the next event, when I didn’t come out, I was told repeatedly how disappointing that was.
So, the curtain stayed open. And over time, I started enjoying those moments too. I’m extremely grateful for every person who has supported us, returned to us, or trusted us with their evening.
But there’s more I want to say and a blog feels like the right place to say it. If anything, because it’s simply easier than me interrupting your evening with the ramblings of a cook.
This is a place where I can talk frankly about this mad thing we call hospitality. The food that inspires us, the lessons we’ve learned, stories from the kitchen, the realities behind the pass, the things we get right, and the things we get very wrong. Plus, all the bits you don’t see on Instagram, and yes, maybe even share the odd recipe.
If you’re interested in those ramblings, pull up a chair.
There’s plenty more to come.
Speak soon,
Tom
Chef & Owner, Bohémien
