Bruce Wilson
I was born in Edinburgh, Scotland. My family moved to Chichester on the south coast of England where I spent my childhood.
After finishing school I moved to Kent to study graphic design at university, choosing to stay after my graduation. I began work in the creative industry and refined a love for beautiful, highly-functional design.
My work specialises around design and organisational health. I have worked in education, collaborating with higher educational institutions to develop their tools and platforms. I also share my experience through teaching design, building design curricula and leading instructional teams.
In recent years I have transferred my operational and organisational skills to the hospitality industry, becoming a partner in Acre, leading in several independent businesses that share the same ethos towards food, drink and wellbeing.
Head to my curriculum vitae for more details.
After finishing school I moved to Kent to study graphic design at university, choosing to stay after my graduation. I began work in the creative industry and refined a love for beautiful, highly-functional design.
My work specialises around design and organisational health. I have worked in education, collaborating with higher educational institutions to develop their tools and platforms. I also share my experience through teaching design, building design curricula and leading instructional teams.
In recent years I have transferred my operational and organisational skills to the hospitality industry, becoming a partner in Acre, leading in several independent businesses that share the same ethos towards food, drink and wellbeing.
Head to my curriculum vitae for more details.
Nature
Growing up I went to Beavers, Cubs and Scouts, which had a big influence on my love of the outdoors. I received the Downsman award before moving on to the Duke of Edinburgh award scheme, completing Bronze, Silver and Gold awards. I continue to enjoy hiking and regular camping trips with friends.
I care deeply about nature and wildlife conservation and spend much of my work with Acre outside, following the seasons and capturing life on the farms.
I care deeply about nature and wildlife conservation and spend much of my work with Acre outside, following the seasons and capturing life on the farms.
Food + Drink
Growing up I loved to cook with my grandmother and wanted to be a chef with dreams of opening a tiny restaurant one day, for now I work as a chef for fun.
My kitchen training came at The Small Holding, the exceptional farm-to-table restaurant that holds a Michelin green star, three AA Rosettes and the Three Circles award for pioneering sustainability in gastronomy. I learnt how we grow, harvest and preserve, and at Block, our butchery, understood the lifecycle of the animals.
I previously ran my own pasta pop-up and cook regularly at restaurants including Birchwood. My current kitchen project — Meadow — is focused on sustainability and celebrating the seasons.
My kitchen training came at The Small Holding, the exceptional farm-to-table restaurant that holds a Michelin green star, three AA Rosettes and the Three Circles award for pioneering sustainability in gastronomy. I learnt how we grow, harvest and preserve, and at Block, our butchery, understood the lifecycle of the animals.
I previously ran my own pasta pop-up and cook regularly at restaurants including Birchwood. My current kitchen project — Meadow — is focused on sustainability and celebrating the seasons.
Travel
Travel, as with most people, is important to me, particularly exploring European cities and historical sites. As a child my family had a house in Provence and I continue to travel to France as often as I can. I spend a decent part of each year in Paris and have been learning the language for a while. I am taking the WSET levels to have a better idea of what I'm doing when I bring back some wine.
At home in the UK, you'll find me with my family and friends or in the outdoors.
At home in the UK, you'll find me with my family and friends or in the outdoors.
