Bunch, who previously spent two years as head chef at the London Shell Company, will oversee an ‘expansion’ of The Brave’s menu that will place a strong emphasis on his skills in meat butchery and fishmongering.
New dishes set to feature include a made to share 1 kg côte de boeuf steak served with shallot purée and salsa verde; and a market whole fish of the day served with brown butter, capers and cockles.
Bunch’s appointment follows the departure of James Cochran, who stepped away from the Essex Road pub in March after just four months.
Cochran oversaw the opening of The Brave back in December, with the launch menu designed to reflect the former 12:51 chef’s culinary career, which includes stints at The Ledbury and The Harwood Arms, and his mixed Scottish-Caribbean family heritage.
Bunch’s arrival is described as marking ‘a new chapter’ for The Brave.
Alongside his stint at the London Shell Company, his CV includes time spent at Maze by Gordon Ramsay (now known as Gordon Ramsay Bar & Grill) in Mayfair, and the Michelin-starred Morston Hall in Norfolk.
Having left The Brave, Cochran is set to be one of the first on the roster at Kitchen No. 8, a new rotating chef concept that will open within Boxhall City, which is set to open later this month.