After stints at some of London's most prestigious restaurants, including Simpson's-in-the-Strand and The Savoy Grill, Brian went to the Beau Rivage Palace in Lausanne. He then returned to England to work at Claridge's and then the Capital Hotel where he and Richard Shepherd earned a prized Michelin star.

During his period at the Capital, Turner was responsible for the launch of the Greenhouse Restaurant and the Metro Wine Bar, becoming executive chef of both. Here he worked alongside many other well-known chefs including Gary Rhodes and Shaun Hill, who now have their own Michelin-starred restaurants.

Over the following years Brian opened a number of restaurants in and out of London, concentrating on modern British cooking using quality ingredients, which has become his trademark.

Brian's current schedule sees him consulting, fronting various food festivals and events around the country and overseas, and taking part in a number of media appearances.

On June 15, 2002 in the Queen's Birthday Honours, Brian was awarded a CBE for his services to tourism and training in the catering industry, making a visit to the Palace to receive his gong.

Brian appears regularly on Ready Steady Cook and Great Food Live.

Books
Brian Turner's Favourite British Recipes, Headline Book Publishing, 2005