Talented Bruce has worked with some of the top chefs in the country including Rick Stein, but now works alone in his kitchen, as captain of his own ship creating, with love, simply outstanding meals.
With his wife a local vet, ethical sourcing and animal welfare is especially key in shaping his keenness for quality produce.
Eggs come from his own flock of chickens, while fish comes from nearby Newlyn’s daily catch. Chef’s delight bread is made daily on the premises and ingredients are sourced as locally as possible, some even from his own garden.
Simple presentation is key to Bruce’s food, with, as he says “little pomp and presumption”.
Bruce’s cookbook, with a foreword by chef, Nathan Outlaw, is also available here.