Acorn Awards 2025: Craig Bronger, the Wild Rabbit

Age 29

Position Head chef, the Wild Rabbit

Nominator Eleanor Kimberley, group public relations assistant, Bamford Collection

Craig Bronger has set a fine example through his culinary career. At just 29, he’s already leading the kitchen at the Wild Rabbit with the skill and vision of a seasoned head chef.

Bronger’s journey started at 15, volunteering at the then two-Michelin-starred kitchen Le Champignon Sauvage, Cheltenham. By 22, he was part of the launch team at Shaun Rankin at Grantley Hall, helping the team win a Michelin Star in its first year. From there, he went on to help launch Tommy Banks’ restaurant at Lord’s Cricket Ground where he managed a team of 13, before his appointment as head chef at the Wild Rabbit in 2023.

In the past year, Bronger has raised the standard across every plate. He’s refined the menu into a focused, seasonal showcase of British ingredients, sourced from Daylesford Organic’s market garden and local producers, reducing the restaurant’s environmental footprint. His leadership has ensured the restaurant maintains a healthy gross profit, and his exceptional people management skills, which includes mentoring junior chefs, celebrating everyone’s individual strengths, and championing their career progression, ensures excellent staff retention.

Bronger’s ambitions go beyond commercial performance. He’s stood in as acting executive chef, hosted pop-ups, led educational foraging trips, and raised funds for Hospitality Action. After overseeing the White Rabbit’s full kitchen refurb, he led the relaunch with new menus and new energy.

Known for his thoughtful, creative dishes and calm, supportive leadership, Bronger is pivotal in continuing to steer the Wild Rabbit towards ongoing success and doing it in a way that inspires the team around him to aim just as high.