Q & A with Chef Turner30th 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?
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.Read More
Chef Turner26th February 2018
Raspberry | Elderflower Cheesecake | Raspberry Gel | Raspberry Sable | Elderflower Chantilly | Lemon BalmRead More