Tate Catering, the art gallery caterer, has announced a number of appointments, led by the promotion of Hamish Anderson to chief executive
Anderson, who is joined by executive chef Chris Dines and Fraser Bruce, as head chef of the St Ives site, has worked at Tate Catering for 18 years as head sommelier and wine buyer.
He also writes wine recommendations in the Saturday Telegraph Magazine and his first book, Great Wine for Everyday Life, sold over 15,000 copies.
In his new role, Anderson will work closely with the team to maintain and strengthen Tate Catering, with exciting new plans and partnerships in the pipeline.
Dines started his career at London’s Claridge’s hotel. He joined Tate in 2001 as senior sous chef before moving to take on the role of head chef at Tate Britain’s Rex Whistler. In April 2016 Dines was appointed head chef of events.
Now executive chef, Dines is “dedicated to producing beautifully cooked, uncomplicated dishes from the finest seasonal produce.”
“I am honoured to be working with the hugely dedicated team at the Tate in my new executive chef role, and excited to make my mark being part of some really exciting plans for the future.” Dines said.
Bruce will takes over as head chef of the Café at Tate St Ives. The Cornish gallery reopened in Easter 2017 following a four-year transformation.
Bruce, who after ten years honing his skills abroad in France and Spain, returned to the UK to gain a distinction in NQF Level 4 Culinary Arts from Leith School of Food and Wine. He has previous experience at Rick Stein’s Seafood restaurant in Padstow, and Racine in Knightsbridge, as well as local St Ives haunt the Porthmeor café.
Classically French trained, Bruce is influenced and inspired by other cultures and cuisines. At Tate St Ives, he will be creating a modern British menu that will change seasonally.
Bruce said: ““With a greater awareness for the sustainability of our food and the desire to buy ‘local’ I have throughout recent years living in St Ives built relationships with Cornish suppliers, ensuring the sourcing of the best quality local produce. Given its location, a large focus on seafood is apparent in my cooking.”
Anderson said: “We are delighted with the appointment of Chris and Fraser, both will play their part in delivering exceptional food and drink experiences to our diverse clientele. Chris has been doing extraordinary things at our events for a number of years and I am looking forward to him bringing his vision to the rest of the culinary offer, while Fraser is passionate about the wonderful ingredients that surround him in St Ives.”
Tate Catering, which is part of Tate Enterprises, runs restaurants, cafes and events at the four Tate galleries and at the Fitzwilliam Museum in Cambridge.
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