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Chef Fraser Bruce to open his own restaurant
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Chef Fraser Bruce is opening a seafood restaurant in St Ives, Cornwall
Private chef Fraser Bruce announced the news on social media, specifying that the site will be located on the west side of Porthmeor beach in St Ives.
The Fish Shed, he said, will offer "local, seasonal, sustainable seafood, served in a relaxed and unique setting."
The menu will feature simple but contemporary dishes, available to eat in or to take away, should diners wish to enjoy the local beach.
Fraser said: "It has always been a dream of mine to have a restaurant that offers an incredible dining experience without the fuss. Some solid beats, good mood, good food."
The Fish Shed will also have a bar that will be headed by Natasha Stallabrass, a sole chef by training, who will lead evening events at the restaurant.
At current, no date has been set for the launch of the restaurant, however, the chef teased an upcoming launch party in the coming months.
In his post, Fraser thanked everyone involved in helping to get his project moving. "I cannot wait to see you all this summer," he said.
Fraser trained as a chef at Leiths School of food and wine in London, then staged at both Henry Harris's Racine in Knightsbridge and Rick Stein’s Seafood Restaurant in Padstow. Before settling in St. Ives, he worked summer seasons at the Porthmeor café in St Ives and at a high-end chalet in the French Alps in the winter, where he catered for professional sportsmen, politicians and even the royal family.
The chef has competed in both the National Chef of the Year and Southwest Chef of the year, reaching the final in the Southwest competition in 2019 and the National competition in 2020 and 2021.
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Chef Fraser Bruce to open his own restaurant
Michelin-starred chef Nathan Outlaw acquires Stargazy Inn in Port Isaac
Rick Stein deplores job applicant no-shows as he seeks staff for Cornwall restaurants
Friends of Fifteen Cornwall fundraiser to support staff who lost jobs following closure
Paul Ainsworth on turning The Mariners into a "proper public house"
How three chefs from Cornwall are winning the battle against no shows
