Meet head chef Bruce Wilson

Head chef Bruce Wilson is passionate about British food. Whether it’s re-creating his ultimate version of a timeless British classic or designing his own contemporary dishes, his focus is on sourcing the best ingredients in season and celebrating them in simple, yet delicious menus.

His emphasis on quality extends right from the field or coast through to the plate. He works closely with top producers and suppliers to get the finest produce but also to ensure he is buying as ethically and sustainably as possible. For instance, creating each day’s fish dishes around the day-boat catch to ensure interesting menus and minimum wastage. This approach led to the restaurant being awarded the maximum 3-star rating by the Sustainable Restaurant Association (SRA) in 2012.

It’s an ethos that’s been developed over a long and varied career as a chef. Having trained under Paul Merrett at the Michelin-starred Greenhouse in Mayfair, he went on to become Merrett’s Sous Chef at The Farm in Fulham. Then, after establishing several restaurants in corporate headquarters and an art gallery while working for The Good Eating Company, Bruce became head chef of the Tate Modern restaurant in 2008, before leaving to launch a cookery school and restaurant at the Gallivant Hotel in Rye, East Sussex a few years later. He joined the Paternoster Chop House in 2011.