Bohémien Bites

7 Ways to ruin good food

Good ingredients can be hard to come by. They’re usually seasonal, potentially expensive and can be only at their best for a short window. When you get something genuinely good

Fish Cookery: Simplicity Is Everything

During & after our supper clubs, I often get asked about how to cook fish. The short answer is: it depends on the fish. Each fish is different in terms

Seasonal focus: May

May is where spring properly settles in & cooking starts to feel effortless By this point, you’re no longer waiting for ingredients to arrive, they’re here. The shift that starts

How a dish ends up on the menu at Bohémien

It’s something I get asked a lot. “How do you come up with your dishes?” The honest answer is that every chef does it differently. There’s no single correct way

For the love of offal

Offal isn’t fashionable. It’s one of those things people either grew up with or have spent most of their life avoiding. Usually the latter. Mention liver or kidneys and you’ll

Seasonal focus: April

April is where things start to get easier. After a long stretch of roots, brassicas and heavier cooking, spring finally starts to show itself. The ingredients change and with that,

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