Brian is a renowned British chef, based in London. He has appeared as a cook on BBC2’s Ready Steady Cook since 1994 as well as presenting other cookery programmes. He trained at various hotels and restaurants, including Simpson’s in the Strand and The Savoy Grill, both under Richard Shepard.
His early mentor was the late food writer and broadcaster Michael Smith. 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 1986, Brian Turner CBE opened his own restaurant Turner’s, in Walton Street, Knightsbridge, London. He ran this until 2001, when it was sold. In February 2002 Brian Turner’s Restaurant opened at The Crowne Plaza Hotel in Birmingham’s NEC, and in April 2003 launched Brian Turner Mayfair at the Millennium Hotel, London.
In 1997 Turner was awarded the Craft Guild of Chef’s Special Award for achievement within the industry together with the Caterer and hotelkeeper Catey Award for ‘Chef of the Year’ as well as the ‘Wedgwood Award’ for outstanding services to the hospitality industry.
In 2002, Brian was awarded a CBE for his services to the catering industry.
Turner has been the Chairman of the Academy of Culinary Arts for nine years and is the chairman of the UK Hospitality Skills Board. He has also been awarded an Honorary Professorship of Thames Valley University because of his work and commitment to The London School of Tourism, Hospitality and Leisure and catering education in general.
January 2005 saw the launch of Turner’s Grill at The Copthorne Hotel Slough-Windsor.
In 2008, Brian Turner was awarded an Honorary Doctorate from Sheffield Hallam University for his services to catering.
Turner worked for many years as resident chef on Granada Television’s This Morning. He is still a cook on BBC2’s Ready Steady Cook which he joined in 1994 as well as presenting other cookery programmes including his own BBC series “Anything You Can Cook”.
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Brian currently does not operate any restaurants – he concentrates on consulting and charity work, and appearing at food events.