Matt Christmas
@MattChristmas1
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Head Chef, Chez Bruce. Loves Cars and Bicycles. 90% Food
Joined September 2011
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Boned quail stuffed with sweetbreads and girolles, let the raw comments begin (it’s not btw)
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I try not to worry about stars and just try to get the team to cook food as nicely as we can for our guests but yesterday was the 25th year Chez Bruce has had a star, not too shabby and worth mentioning I reckon.
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Warm Jamaica ginger cake, roast pears, Poire William caramel and vanilla ice cream
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Jaffa cake, sliced a little early, hopefully it’ll be set by tonight!
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Coffee walnut délice, rum raisin ice cream, as it should look
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Pineapple upside-down cake, brown sugar and spice cake, ginger and black pepper, that’ll annoy the kids!
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December venison, red cabbage, spiced carrot purée, onion stuffed with game ragoût, green peppercorns, might add a couple of sprouts for your five a day
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I know everyone’s in the same boat but it feels horrific, the uncertainty is sickening, this is my second home and I’m really going to miss it, I’m pretty institutionalised. Anyway my Twitter will be quieter, off to speak to the bank.......be strong, we’ll be back💪🏻💪🏻
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Apples caramelised slowly for 8 hours or so, absolutely epic, danced a little jig when we eventually managed to loosen this from its home and saw it in all its glory for the first time
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Nowt wrong with a chicken leg when it looks like this
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My 22nd year anniversary at Chez Bruce today, bloody hell time flies
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Chez Bruce has a reopening date! Friday 28th August, spread the word, let me know if you are coming, can't wait to cook for you all once again.
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Making the lobster ravioli, well not really ravioli, more like a Cornish pasty but you get the idea.
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Haven’t had a cheeseboard shot for a while, a particularly fine selection today, this is freshly prepared so ooze factor will increase tenfold over the next hour or so
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Chocolate tart, Guinness ice cream looking particularly sharp
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A very large roast scallop, roast mullet sauce with a bit of mullet flaked through, basil oil and aubergine
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Scallops on special last night, caper raisin purée, cauliflower and almonds, Greg oil
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Stuffed trotter making a brief second 2022 appearance
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Just a reminder of Samuele's jaffa cake, we should make these again.
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Good luck to all the hospitality staff today, who have not only lost an hour in bed but have spent the night in a fitful sleep, paranoid that their phones haven’t changed the time for them, on what, for many, will be the busiest day of the year.
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Venison, quince tarte fine, celeriac purée and sauce poivrade
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I apologise in advance, there’ll be a few of these landing on your timeline during tatin season, Braeburns.
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Very quiet tonight, would love to be able to cook for you, there’s a free toilet roll in it if you book, (seriously though, mention this tweet and I’ll shout you an extra course)
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Halibut with gnocchi, asparagus, mousserons, bacon and peas
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Roast scallops, crisp potato terrine, parsley purée, beurre noisette and capers, on special today
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Beef and mushroom pie with a bit of wild garlic for good luck
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Mushroom-stuffed gnoccho, going with parsley (soon to be wild garlic) velouté and morels
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Hefty scallops on special tonight with roast red mullet sauce
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Game Pithiviers, fancy French black pudding, celeriac rémoulade and apple sauce
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Sweetbread raviolo, truffle sauce, completely unnecessarily garnished with a slice of the good stuff!
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Proposed opening menu, it’ll probably be completely different by Wednesday!
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Always nice to retain the star, after a little nail biting, don’t worry, we won’t let it go to our heads and plan to roast meat in black pans like this for the foreseeable future
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Game pithiviers, grouse, cabbage à l’ancienne, crushed roots and green peppercorns
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Stuffed rabbit leg, shallot purée, Sarladaise potatoes and Armagnac prunes
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A cooking lesson for Mrs C, now I need to find some takers before I eat it all!
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Quail stuffed with black pudding amongst other things, sitting on its own little slice of fried bread, dressed in bacon jam
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A cheeky little sticky toffee with clotted cream ice cream
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Glazed and stuffed quail sitting on black pudding Sarladaise, Jerusalem purée, red wine
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Chicken and mushroom pie, roast breast, wild garlic and morels
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We are looking for a chef to join the team at Chez Bruce, £35k starting, 4 days a week and we’ll be cooking these upon our return next week, get in touch mattchristmas
@chezbruce
.co.uk
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We are considering a little bakery shop on a Sunday morning where we may well sell things like this
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Chocolate, morello cherry and pistachio crunchy thing
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Roast chicken, cèpe velouté, roscoff onion stuffed with leg ragù, Jerusalem artichokes and gnocchi, Autumn is well and truly here
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As much as I fancy one of those fancy little pizza ovens I can’t really justify the cost so I have to make do with a hot frying pan, a very hot grill and a hand hovering over the smoke alarm, not too shabby I reckon
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Terrine, 90’s throwback, don’t make many like this any more, probably should, it’s bloody delicious
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Venison loin, glazed game burger, braised cabbage, sauce poivrade and celeriac
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Bakewell tart, sour cherry jam, serving with clotted cream and a handful of griottines
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Rustled up a little vanilla mille-feuille for afternoon tea, (and dessert later probably!)
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Bakewell tart, English strawberries and clotted cream
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I don’t really like cooking roast beef because it’s a dish on which everyone has an opinion, anyway, this was our version today, epic rib from HG Walter, crisp oxtail, onions cooked under the beef, celeriac purée, you want more spuds or gravy, they are all yours.
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roast Beef, onions cooked Under beef filling Yorkshire, other Gubbins
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Restaurants, you are not going to win any friends by rationing portions from a cheese board, for every greedy bugger there will someone who eats like a bird, being plentiful also helps turnover of cheeses, take it from someone with a bit of experience of managing a cheeseboard.
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We are sorry the cheese board isn't available but we have tried to give a generous plate to make up for it, seconds available if it isn't enough!
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...and one to mark the end of the asparagus season, steamed Dover sole covered with a layer of crab and scallop mousse, chive beurre blanc, asparagus and a little bit of caviar for good luck
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Roast veal, ox cheek, spring vegetables and truffle mash
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Black Forest gâteau on tonight, could have done with a bit more cake but properly tasty all the same
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