Chefs
Brian Turner
From humble beginnings cooking breakfasts for workers at his dad's transport cafe, Brian Turner is now one of TV's most familiar chefs.
After studying at Leeds College of Food Technology, the then 18-year-old Brian moved to London to work at Simpson's-in-The-Strand.
His career then took him to The Savoy, before a brief spell at the Beau Rivage Palace in Lausanne, Switzerland. Back in London he worked at Claridges and then the Capital Hotel, where he became executive head chef for ten years and earned a prized Michelin star. Among the many well-known chefs who worked with Turner at the Capital are Gary Rhodes and Shaun Hill, who have since earned their own Michelin stars.
In 1986 Turner opened Turner's in Walton Street, Knightsbridge. In 2001 he closed the Walton Street restaurant and moved into The Crowne Plaza Hotel in Birmingham's NEC. He set up another restaurant at the Millennium Hotel, London Mayfair soon after. January 2005 saw the launch of Turner's Grill at The Copthorne Hotel Slough, Windsor.
On 15th June 2002, in the Queen's Birthday Honours Brian was awarded a CBE for his services to tourism and training, in the catering industry.
Brian appears regularly on Ready Steady Cook and Great Food Live.
Books
Brian Turner's Favourite British Recipes
, Headline Book Publishing, 2005
His career then took him to The Savoy, before a brief spell at the Beau Rivage Palace in Lausanne, Switzerland. Back in London he worked at Claridges and then the Capital Hotel, where he became executive head chef for ten years and earned a prized Michelin star. Among the many well-known chefs who worked with Turner at the Capital are Gary Rhodes and Shaun Hill, who have since earned their own Michelin stars.
In 1986 Turner opened Turner's in Walton Street, Knightsbridge. In 2001 he closed the Walton Street restaurant and moved into The Crowne Plaza Hotel in Birmingham's NEC. He set up another restaurant at the Millennium Hotel, London Mayfair soon after. January 2005 saw the launch of Turner's Grill at The Copthorne Hotel Slough, Windsor.
On 15th June 2002, in the Queen's Birthday Honours Brian was awarded a CBE for his services to tourism and training, in the catering industry.
Brian appears regularly on Ready Steady Cook and Great Food Live.
Books
Brian Turner's Favourite British Recipes
, Headline Book Publishing, 2005
- Rib of beef with baked haricot beans
- Roast beef with horseradish crust, onion gravy and yorkshire puddings
- Roast beef with yorkshire pudding and horseradish potato cake
- Roast duck breast with minted peas
- Roast fillet of lamb with kidney, plum and caper chutney and a mustard sauce
- Roast gravy
- Roast lamb with garlic and mint seasoning
- Roast leg of lamb with mint sauce
- Roast plaice in smoked bacon
- Roast pork double loin chop with grilled apple wedges
- Roasted leg of mutton
- Rouen duckling with pinot and brandy
- Royal roast (three bird roast)
- Rum-soaked raisin steamed sponge pudding with double cream custard
- Saddle of lamb with kidneys, garlic and rosemary
- Sardines on a bed of breadcrumbs, raisins and pine nuts
- Sausages on sticks
- Seared pineapple with orange-macerated strawberries
- Sesame apple turnovers with apricot sauce
- Shepherd's pie
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