Chez Bruce
@ChezBruce
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Award-winning Michelin starred restaurant on Bellevue Road, SW17. All tweets by Bruce #michelinstardining
Wandsworth Common, London
Joined November 2011
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Can we stop all this low-temperature-slow-cooked-egg nonsense once and for all? Please. They are NEVER as satisfying as a beautifully poached egg. Never. Always a bit wobbly, blubbery and frankly rather unpleasant. Let’s hear it for properly cooked eggs. Thanks.
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We have had our
@MichelinGuideUK
star for 25 years! Thanks Michelin. Thanks also to our fabulous back and front-of-house teams. And thanks particularly to this peerless bloke! 💪💪💪👏👏👏🙏🙏
@MattChristmas1
Bravo Matt.
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Never tire of making or eating these. The very first dish I learned to make at Bibendum 28 years ago!
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We opened for business on Feb 23rd 1995. We’re 29 today! Happy Birthday everyone!
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Anyone else think that Tom Kerridge is commentating on the England/Wales game?
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Roast loin of lamb at home. Just has to be with Sarladaise pots! We’re open at the end of next wk folks - can’t wait!
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We are now shut until further notice. I very much look forward to seeing all our customers and particularly our wonderful staff when we reopen. Whenever that might be. Good health to all.
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Long and slow is the way to go. 8hr shoulder of lamb with flageolets, white wine and a lot of garlic. Proper old school - that’s me.
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Today’s onion tart. One of the best things you’ll ever eat. And yes, I am biased.
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Happy Birthday to us.🎶 Happy Birthday to us.🎵Happy Birthday dear .... er .... us; 🎼 Happy Birthday to us. We opened for business on 23rd Feb 1995. That’s 25 years ago! Thank you to all the fantastic lads and lasses who have worked here over the years.
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Samuele’s last service. After 17 years. I am going to miss him. Brilliant cook. Wonderful man. Chez Bruce legend. I and the whole CB team wish him well. Ciao Sam.
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We are looking for chefs. 3 days off and good wonga. Learn how to make pastry like this! And other yummy stuff. Shut first two weeks of August for staff hols. Happy to train folk with the right attitude and a love for good food. Would consider uni/school leavers.
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I don’t often dine at my own gaff, but did so last night. Have to say, it was fairly fantastic! Superb food and lovely, warm service. V proud of everyone! And more importantly, the tables around us also seemed to be having a jolly and enjoyable evening!
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We’re getting the band back together and reopening on August 28th! We’ll be refurbished, refreshed and and re-everythinged. Online res lines open and feel free to call us on the phone Monday - Friday. Can’t wait to see all our customers. Tick tock ....
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Our brilliant Debora has been with us for many years (I know she doesn’t look old enough!) and has become our new Restaurant Manager. She is going to smash it. Congratulations Debs and best of luck from the whole team. We’re with you all the way.
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For all those moaning minnies complaining that we had too many tables in the dining room .... you have got your own way! Grouse prepped, fish filleted, girolles cleaned, glasses polished and tables set. Ça marche!
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Smoked haddock for tea this evening. And this. Lockdown combo.
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Horrible weather out there. Horrible everything out there. 50 plus for lunch today. Thank you to all today’s customers for braving the various elements to be with us. Restaurants are beacons of civilisation (thanks Jim) amidst all this rubbish. Visit your local!! Use it or else.
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Noilly and shellfish sauce made to order in the pan with the hake. Can’t do that in a water bath! Yum.
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We’re now offering free corkage on Sunday evenings! Up to 1 btl per person (max 4 btls per table) and please let us know if you’d like to BYO when reserving your table. Look forward to seeing you all!
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Not what my kids would understand as a box set, but a rather splendid one all the same!
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Today’s glazed pecan and stewed apple tart with crème normande. Bravo Matt. And well done to all at the restaurant for our 26th year with a Michelin star. And thank you
@MichelinGuideUK
- great awards ceremony last night. Well done to all the runners and riders!
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@liberty_wines
I thought this wine-in-pints was a parody at first. Sadly not the case and shows just how low and nasty a Brexit nadir we have reached. Hopefully this will be ignored by everyone including producers, merchants and customers.
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We are reopening on May 19th and online reservations will be available from tomorrow, March 20th. We look forward to seeing you all and roll on May!
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@metpoliceuk
As soon as PC Outten is well enough, he can come in for dinner with his wife/partner with our comps. Will be our great pleasure. Get well soon sir.
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Strictly speaking in seasonal terms, I’m jumping the gun a bit here. But asparagus is just finishing and I can’t wait any longer. One of my desert island dishes.
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Happy New Year everyone, but particularly to this fantastic lot. So proud of our team. We’re now shut for two weeks for staff hols. Happy Holidays Team CB!
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Just made pesto, with - controversially - basil and pine nuts!
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We reopened a week ago and it feels great! Thanks to all the wonderfully supportive customers and our brilliant staff. We’re busy! And recruiting. Please get in touch for kitchen and dining room vacancies.
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Been working with Matt for twenty years. He just gets better and better! Doesn’t always smile like this though!
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Matt saucing his stupendous duck dish. We don’t believe in nancy portions here .....
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We say goodbye to this excellent fella today. Alex has been our wonderful restaurant manager for some years. He has done a brilliant job and we’re going to miss him. Energy, passion, fierce commitment, humour and great knowledge. Can’t ask for more than that! Bonne voyage Alex.
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Rebecca Severs of The Three Little Birds Bakery in West Yorkshire is my hero of the moment. Very well done madam. We often get asked for free meals etc by “influencers” and they get ignored. It stinks. Chapeau Rebecca!
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There is no finer sight in a kitchen. Old school all the way and just wonderful. Bravo Matt.
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New floor. Total refurb. New table plan (table of two, back to back, in the background!). And a broom. Still a bit to do, but Alex and his team will be ready to welcome everyone come Friday.
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Our newly refurbished first-floor dining room. Rather nice (we think) at this time of the year!
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Very proud indeed of this acquisition from last night’s awards. And very proud of our wonderful Head Somm Victor and Gold Star Assistant Matilda. 💪💪👍. And thank you to the jury! Santé!
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Today’s Grande Assiette de Fromage Chez Bruce! Quite a mouthful in every sense. Complete with brioche quince tart. We don’t believe in short changing customers on the cheese front!
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Very nearly a full house tonight, but owing to a cancellation, not quite. And Matt has Rum Baba on the menu! What’s not to like?
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From Sunday May 5th, our wonderful sister restaurant La Trompette in W4 will be open for dinner on Sunday evenings. And also with free corkage! So, if in west London and you fancy a Michelin-starred dinner with free BYO, you know where to go!
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As a result of this extreme weather, we have taken cancellations and have availability for this evening. In fact, if you brave the conditions, we’ll be delighted to reward you with a complimentary glass of Champagne! Let us warm you up with a fine dinner and SW17 hospitality.
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We are changing the name of the restaurant with immediate effect. We are now Chez Ben.
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Chez Bruce and
@LaTrompetteUk
are both reopening on August 28th.
@The__Glasshouse
will be reopening on August 14th. All reservation lines open. Phones too partially. We can’t wait to see you all and we may even have some grouse on the menu!
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Happy Christmas everyone. But especially to our brilliant staff at
@ChezBruce
and
@LaTrompetteUk
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On a cooking weekend away with my eldest daughter. She wants to learn how to roast pork belly. Just the two of us. Concerned we may not have enough pork! Incapable (unwilling) of roasting small bits of meat!
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Good luck to
@LaTrompetteUk
and
@The__Glasshouse
reopening for dinner this evening! We’re open from lunch tomorrow. Good luck to pubs and restaurants reopening everywhere. Also thinking of all our industry chums sadly unable to trade - very, very best of luck to them too.
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Very proud of our teams
@LaTrompetteUk
@The__Glasshouse
and Chez Bruce for keeping our
@MichelinGuideUK
stars! Thank you to the guide and above all, thanks to our wonderful and hard working staff. Huge respect to all our grafters.
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We have had a large table cancel for lunch today. And unusually for a Sunday lunch, a couple of smaller tables are also available. Do call if you fancy joining us for lunch.
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We’re open again after our winter break. Our superb stuffed pig’s trotter is on the menu - but not for long! - and these two bad boys are full to the brim and raring to go. We look forward to welcoming you all and to dispensing some legendary SW17 hospitality.
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Terrine du jour: Matt’s black pud, ham and calf’s brain terrine. Wicked.
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How proud am I of this lot? What a team. Just the best. Happy New Year to you all.
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Those trotters don’t bone, braise, stuff, wrap, steam and glaze themselves!
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The cutting of the shortbread. Needs to be done with care! Like everything else.
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In an increasingly tough industry, it’s just brilliant to see tonight’s
@MichelinGuideUK
winners. Congratulations to you all. Very well played indeed. Personal shout out to James
@LakeRoadKitchen
and Brett
@Ledbury
Wonderful news. Enjoy the night!
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Special du jour: grilled focaccia with scallops, aubergine purée and sauce vierge. Summer must be on the way!
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Difficult to explain why chefs get excited about things like this. But we do! Two perfect tart shells today courtesy of Samuele. Serious skill and care. Soon to be griottine cherry and almond tarts!
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Free corkage on Sunday evenings. Bring your own btl and only pay for food! And we still have some availability for this evening! Perfect end to the week.
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We need chefs (CdP level) for our May 17th reopening! CVs/letters by email to me please: brucepoole
@chezbruce
.co.uk . Friendly team, hard work, great food, three days off p/w. And SW17 is a lovely place to work - especially in the Spring - come and prep asparagus with us ..... !
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Not the easiest thing to photograph, but we picked up this award a couple of nights ago and so just wanted to say a huge thank you to our wonderful team here at CB. And to Food & Travel magazine of course! Well done everyone.
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True London restaurant aristocracy! Wonderful to see this place jumping busy last night. On a Monday! Says it all really. Thanks for a cracking evening.
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Called in on spec at
@BrasserieZedel
this evening after a movie. 260 cover restaurant. Rammed. No tables. We sat at the bar. Bloody good food and a cracking evening. My word this place is impressive! Thank you all and to the nice chap behind the bar who looked after us.
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Roast pork, crackling. Crackling, roast pork. Just like that .....
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Head chef’s on larder tonight and here’s his mis-en. And I’m on the pass! We need chefs! Feel free to apply.
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I wish sweetbreads weren’t so damned expensive! Immaculate from Olly on the sauce today.
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What a year! Huge thanks to all our suppliers and customers. But by far the biggest thanks of all is reserved for our amazing staff. Brilliant effort from brilliant people. Also the teams
@LaTrompetteUk
and
@The__Glasshouse
. Happy New Year to you all and good luck tonight!
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One of the greatest pleasures in our industry is to look after folk from the same industry. Several tables yesterday from other restos etc, some had travelled a good distance to be with us. Thank you so much for coming. It means a great deal. Hope you enjoyed and Happy Christmas
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So very proud of and grateful to our fantastic teams
@ChezBruce
and
@LaTrompetteUk
and
@The__Glasshouse
for maintaining such high standards and keeping our shiny stars. Very, very well done.
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Completely gutted by today’s
@MichelinGuideUK
news of
@Lechampsauvage
. Surely one of their more bizarre decisions of recent times. This restaurant has been a beacon of quality and committed professionalism from its owners for many years. Can not wait to go and eat there again.
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We cook our smoked haddock slowly under the lights. With a tiny dot of butter!
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We are recruiting for kitchen, bar and dining room depts. Happy to train folk with the right attitude. Previous experience not essential, but you’ll need to like food and drink; and have energy! Ideal for uni/school leavers etc. Email me directly on brucepoole
@chezbruce
.co.uk
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I regret to say that I very rarely get excited by cookery books these days. Probably my jaded fault and not the authors’. However, this is quite a different kettle of fish. Absolutely wonderful and uplifting. It is a complete joy. Bravo
@rowley_leigh
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James rightly proud of his spectacular sarladaise. Nice one Jimmy!
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Steamed cod with fish velouté, buttery leeks, enoki mushrooms and chervil. Newish starter.
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