Steve’s very first Michelin star was awarded at Gordleton Mill in Hampshire in 1997 at the young age of 24, making him one of the youngest chefs to be awarded a star. He had risen to the position of Head Chef after initially working under the celebrity chef, Jean-Christophe Novelli.
Steve has held a Michelin star for the past decade at establishments including Holbeck Ghyll in Cumbria, and Seaham Hall in County Durham. He joined The Burlington in 2008 following the departure of and continued his run of accolades, regaining the restaurant’s Michelin star in 2009 and winning 4AA Rosettes in 2010.
His tenure at The Burlington within The Devonshire Arms was equally successful. Under Smith’s stewardship the restaurant won a Michelin star each year and was awarded 4AA Rosettes, meaning The Burlington was the highest rated restaurant in Yorkshire.
Now at Bohemia, Steve has (unsurprisingly)brought the restaurant a Michelin star and three AA rosettes.
Describe your culinary philosophy in4words…
Let the ingredients shine.
What is your greatest inspiration?
If you could take a plan ride to any restaurantin the world, just for one meal, where would you go?
Celler de Can Rocca, Girona
Whatfourthings would you take to a desert island?
A toothbrush, a good book, a great bottle of whiskey, The Missus
- Michelin star | Bohemia
- 3 AA Rosettes | Bohemia
- Michelin star | Gordleton Mill
- Michelin star | Holbeck Ghyll
- Michelin star | Seaham Hall
- Michelin star | The Burlington
- 4 AA Rosettes |The Burlington