Stephen Bunch named head chef at The Brave in Islington

The Brave has recently announced the appointment of Stephen Bunch as its new head chef. The Islington bistro-pub relaunched under its current name and management in December 2024, seeking to build on its reputation for seasonal British cuisine and expand its menu offerings.

Stephen Bunch brings over ten years of professional experience to the position, having previously worked at Michelin-starred Maze by Gordon Ramsay in Mayfair and Morston Hall in Norfolk. He is particularly recognised for his tenure as head chef at the floating restaurant London Shell Company where he led the kitchen for two years. At The Brave, Bunch returns to a bistro-pub setting, drawing on his background in both seafood and meat cookery.

For spring, new dishes make their appearance, comprising the likes of a 1kg Côte de Boeuf Steak, designed for sharing and served with shallot purée and salsa verde, as well as a Market Whole Fish of the Day with brown butter, capers, and cockles. The Sunday Brunch menu features a wide selection of starters – including original Beef Nugget with Russian Dressing and Gherkin, and Prawn Toast prepared with Lardo, Sesame and Green Onion – to be followed by a choice of meats, among which there’s 45 Day Aged Sirloin of Belted Galloway Beef and Boned and Rolled Shoulder of Lamb, as well as a vegetarian option in the Pithivier of Roasted Celeriac. The Rhubarb and Lemon baked Alaska and the Maldon Sea Salt Caramel Tart are some of the delciious pudding staples in the dessert section 

The menu continues to prioritise seasonal and locally sourced ingredients, supplied by producers including Thornicrofts, Keltic Seafare, and Lake District Farmers.

The Brave occupies the former Englefield pub at 340 Essex Road and offers 50 covers across a variety of spaces, including a rear garden terrace and an open kitchen. The establishment aims to provide a relaxed environment, with both casual and more formal dining options. Its drinks list includes a broad wine selection with over 90 bins, entailing also rare and vintage bottles.

Looking ahead, The Brave is planning a series of events for the upcoming summer season, including weekend barbecues, guest chef collaborations, and live music on its terrace. 

Food Desk

For further information and reservations, visit The Brave’s website here.