Brian Turner(III)
- Executive
Brian Turner is a renowned celebrity chef who has appeared as a cook on
BBC2's ever-popular Ready Steady Cook since 1994, as well as,
presenting other cookery programmes. The popular TV chef has worked at,
and launched, many restaurants in London. Most notably, Brian opened
The Greenhouse restaurant in Mayfair, which was a stamping ground for
chefs including Gary Rhodes, Shaun Hill and Paul Merrett. In 2002,
Brian was awarded a CBE for his services to the catering industry.
He trained at some of the most prestigious hotels and restaurants, including Simpson's in the Strand and The Savoy Grill, both under Richard Shepard. His early mentor, though, was the late food writer and broadcaster Michael Smith. He went onto the 'Beau Rivage Palace' in Lausanne, returning to England to work at Claridge's and then in 1971 the Capital Hotel where Turner and Richard Shepherd earned a Michelin star.
It was during the early 1970s that Brian had a break from hands on cooking to work as a Chef Lecturer, teaching others the skills that he was already becoming a master at.
Then in 1986, Brian opened his own restaurant Turner's, in Walton Street, Knightsbridge, London, which he ran successfully until it was sold in 2001. But a year later Brian Turner's Restaurant opened at The Crowne Plaza Hotel in Birmingham's NEC, and in April 2003 Brian launched 'Brian Turner Mayfair' at the Millennium Hotel, London Mayfair. The restaurant serves modern British food, within a relaxed and comfortable environment, quality at a reasonable price. It was also in that year that he invented the 'Brian Turner - S & C' which is a type of snack-food.
A chef of considerable talent, Brian has collected a number of awards and accolades during his career. He has been awarded the Craft Guild of Chef's Special Award for achievement within the industry together with the Caterer and hotel-keeper Catey Award for 'Chef of the Year', as well as, the 'Wedgwood Award' for outstanding services to the hospitality industry. He has also received an Honorary Doctorate from Sheffield Hallam University for his services to catering
He has also been the Chairman of the Academy of Culinary Arts for nine years and is the chairman of the UK Hospitality Skills Board.
Despite all of this hard-work, Brian is heavily committed to various charities, having run the London Marathon for the benefit of Aids victims, walked The Moonwalk for Breast Cancer and ridden at Windsor Racecourse for The Princess Trust for Carers he still finds time to do work for the Anthony Nolan Bone Marrow Trust of which he is a main board member and other charities as well. He is represented in the UK by Useful Talent, who are based in London.
He trained at some of the most prestigious hotels and restaurants, including Simpson's in the Strand and The Savoy Grill, both under Richard Shepard. His early mentor, though, was the late food writer and broadcaster Michael Smith. He went onto the 'Beau Rivage Palace' in Lausanne, returning to England to work at Claridge's and then in 1971 the Capital Hotel where Turner and Richard Shepherd earned a Michelin star.
It was during the early 1970s that Brian had a break from hands on cooking to work as a Chef Lecturer, teaching others the skills that he was already becoming a master at.
Then in 1986, Brian opened his own restaurant Turner's, in Walton Street, Knightsbridge, London, which he ran successfully until it was sold in 2001. But a year later Brian Turner's Restaurant opened at The Crowne Plaza Hotel in Birmingham's NEC, and in April 2003 Brian launched 'Brian Turner Mayfair' at the Millennium Hotel, London Mayfair. The restaurant serves modern British food, within a relaxed and comfortable environment, quality at a reasonable price. It was also in that year that he invented the 'Brian Turner - S & C' which is a type of snack-food.
A chef of considerable talent, Brian has collected a number of awards and accolades during his career. He has been awarded the Craft Guild of Chef's Special Award for achievement within the industry together with the Caterer and hotel-keeper Catey Award for 'Chef of the Year', as well as, the 'Wedgwood Award' for outstanding services to the hospitality industry. He has also received an Honorary Doctorate from Sheffield Hallam University for his services to catering
He has also been the Chairman of the Academy of Culinary Arts for nine years and is the chairman of the UK Hospitality Skills Board.
Despite all of this hard-work, Brian is heavily committed to various charities, having run the London Marathon for the benefit of Aids victims, walked The Moonwalk for Breast Cancer and ridden at Windsor Racecourse for The Princess Trust for Carers he still finds time to do work for the Anthony Nolan Bone Marrow Trust of which he is a main board member and other charities as well. He is represented in the UK by Useful Talent, who are based in London.