Stephen Smith on wild foods

ByQin Xie 21/05/201319/05/2020

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:

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.