Minute on the clock: Steve Smith

Winner of this year's Hotel Catey for Hotel Chef of the Year (fewer than 250 covers), chef Steve Smith took over the Michelin-starred Bohemia on the island of Jersey 18 months ago. He speaks to Hannah Thompson about his win, increasing revenue and setting his sights on a second star

Congratulations on your 2014 Hotel Catey! How did winning that feel?

I was over the moon. It was a bit of a bonus! I'm delighted and so is the team. Maybe it will get us a little more exposure and raise people's awareness of us.

What is it about your approach that you think helped you win?

We've managed to build a great team. We also got a Michelin star straight away, and to get four AA rosettes within 18 months was as quick as we could hope for. We were very happy.

You won your first star aged 24 (10 years ago). How has it helped your career?

I've been cooking at my level for a while, so it helps. I don't think you appreciate what it does for you until 10 years later. It has definitely opened doors.

What have you been working on at Bohemia recently?

We've tried to increase our revenue streams, especially with afternoon tea. [Pastry chef ] Ellen de Jager's afternoon teas are fantastic.

Revenue-wise, afternoon tea is like doubling your lunch service. We're also aiming for a second Michelin star. We are refurbishing in January, and if we can keep pushing the food forward, we should have a shot at it.

Ellen is also your significant other. Any tips for working together?

It's down to being respectful, like you would be with everyone else.

How does being on Jersey affect the restaurant offer?

We have to be flexible. Delivery times can be longer and shocking weather can mean a plane might not land or a boat can't come in. But we are 15 miles away from the north of France and can cut out up to four days' delay by doing it directly, rather than through London.

I've also got great relationships with UK suppliers who have gone out of their way to keep supplying me over here.

You've had a prestigious career in Melbourne and Yorkshire. How has that affected your career?

In Australia I learned to be efficient and give value for money, and we try to do that here. We're not cheap, so it comes down to flavour, technique, a balanced menu and good portion size, so people don't feel ripped off.

What do you still want for your own career?

If we end up getting asked to do a bit of media or TV, then that would be something to consider. I think Ellen would be fantastic with that sort of stuff.

What has been the biggest challenge?

The hardest thing was trying to instill a standard in a team that had never worked for me before. It was about getting everyone to pull together and understand what we wanted to do.

What are you most proud of?

Everything! I'm especially proud that I've got people in the kitchen who will progress in other good places. We're now in a position where we have more people wanting jobs than we have space for, which is really nice.