Born in Fife, Bruce studied architecture and music technology before deciding on a career in hospitality. A series of jobs in Edinburgh – including at Number One Restaurant at The Balmoral hotel – led to a head chef position at Rhodes and Co in Jenners department store. In 2002, Rennie moved to Northern Ireland to work at Shanks in Bangor with the late Robbie Millar, then returned to Edinburgh to head the kitchen at Martin Wishart’s Michelin-starred restaurant and help set up the Wishart Cook School, before relocating to Cornwall in 2009.
Once in Cornwall, he fully embraced local produce while working as head chef of Rick Stein’s restaurant in Porthleven and the Gurnard’s Head in St Ives.
It was therefore no surprise that when Rennie chose to open his own restaurant, it was based around Cornish fish.
Now proprietor and chef at The Shore restaurant, in Penzance, Cornwall, he enjoys putting together a creative menu inspired by the seashore using daily, fresh produce. With Newlyn fish market one mile from the front door of his elegant 28-seat restaurant, he’s ideally placed to source the best.
Bruce is proud to be the only chef at The Shore Restaurant, making everything himself including the restaurant’s sourdough bread, ice-cream and cheese biscuits.
The Shore Restaurant offers a seafood menu using ethically sensitive produce from day boat fish to local growers and farmers.
Follow Bruce at:
Website : The Shore Restaurant
