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Ben Turner


"As a Head Pastry Chef, I was never a big fan of using micro herbs in my Desserts. This was only because I didn't believe they could bring anything to the dish. But with Nurtured in Norfolk’s range from Lemon Balm to Nasturtium and their vast range of mints, I feel they finish off the dish very well. I enjoy trying new products they have to offer and trying to work them into future dishes!" - Ben Turner (Alecs Restaurant)

Q & A with Chef Turner

30th March 2018

1 - How long have you been cooking and what made you decide to be a chef?


I've been cooking for 5 years now since I was 18 after a few years at college. If I'm honest I'm not sure why I got into cooking, I think I was lucky as I wasn't sure what I wanted to do after leaving school, but shortly after starting my college course I fell in love with it and have never looked back.


2 - Can you talk us through your style of cooking?


I feel my style of cooking is both old school and modern. I love the idea of taking classics and giving them a modern twist.


3 - Which chef has influenced you most during your career?


As a pastry chef, I think it has to be Eric Lanlard and Antonio Bachour, I simply love their work!


4 - What are your favourite garnishes to use when plating up?


 It's so hard to choose a favourite garnish! It depends on the dish, that's the beauty of cooking, when you are trying to piece together a dish. 


5 - What is your favourite product to work with?


I love using lemon balm and baby mint from Nurtured in Norfolk, definitely the best micro herbs I've worked with. I also really like using viola flowers, they add a very vibrant and spring/summer feel to the dish.


6 - What does the future hold for you as a chef, what is your ambition?


Who knows! I just love creating new dishes, so maybe moving into the development side of things would be something I would love to try. 

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Chef Turner

26th February 2018

Raspberry | Elderflower Cheesecake | Raspberry Gel | Raspberry Sable | Elderflower Chantilly | Lemon Balm 

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