I was recently asked if I’d like to pose some questions on wild foods to Stephen Smith at Bohemia on Jersey. (It follows a little series of videos where I asked Phil Howard questions about pasta and vinaigrettes.)
Smith had just taken up post as head chef at the recently reopened restaurant on the Channel Islands and was keen to promote the local wild foods.
Of course wild food as a category is huge and Jersey, being by the sea, had even more to offer. Smith chose a mix of vegetables from land and sea and talked about the best ways to source, preserve and use them in cooking.
Here’s Stephen Smith on wild foods: