Anderson had previously worked with Tate Catering for 18 years as head sommelier and wine buyer for Tate, and developed a strong reputation as one of the leading writers and commentators on wine. He will now work closely with the team to maintain and strengthen Tate Catering across the sites, with exciting new plans and partnerships in the pipeline.
Chris Dines has also worked at The Tate previously in diverse roles, and, most recently, as senior head chef of events from April 2016-17.
Bruce, who honed his skills abroad in France and Spain before returning to the UK, plans to use his wide range of influences to create a modern British menu using local seasonal produce at the newly refurbished Tate St Ives, which reopened at Easter. An official opening is planned for October 14 2017, with a new gallery and spaces for exhibitions.
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.”