Richard H Turner's column: Hawksmoor's executive chef's ode to St. John Richard H Turner’s first taste of Fergus Henderson's cooking was more than just a great lunch – it changed his whole approach to food, forever. https://www.theguardian.com/lifeandstyle/2017/jul/22/how-to-barbe… Richard Turner is head chef at Hawksmoor. Together, they formed Turner & George to bring back to the high street the same quality and consistency of meat found in Richard’s kitchens. Classically trained by legendary chefs the Roux brothers, Pierre Koffmann and Marco Pierre White, these days he's up past his forearms in the London restaurant scene - from London's celebrated Pitt Cue Co., to Hawksmoor, Foxlow and beyond. https://www.telegraph.co.uk/foodanddrink/recipes/8806083/Steak-re… Richard went on to hold Head and Executive Chef positions in a number of London’s restaurants and has, over the years successfully opened nearly twenty restaurants as a chef consultant. Richard Turner, Executive Chef ‘Triple Cooked Chips’ are a no brainer buddy for the beef – a lot of time is taken to create the perfect chip – foolproof with Hawksmoor ketchup. He has worked at Pharmacy, Quo Vadis, The Restaurant Marco Pierre White, The Canteen and Le Gavroche. — Richard Turner - Head Chef, Hawksmoor Restaurant Group Hawksmoor Restaurant Group “ I’ve been buying fish from Nigel for over 20 years and I honestly wouldn’t go anywhere else. Birmingham chef Richard Turner. Restaurateur and Hawksmoor executive chef Richard Turner discusses his passion for ethical butchery, what he learned from Fergus Henderson, and his new London restaurant Blacklock Richard Turner at Hawksmoor, Spitalfields. The Happy Foodie site, supported by Penguin Random House, will bring you inspiring recipes from renowned cooks and chefs, including Nigella Lawson, Mary Berry, Yotam Ottolenghi and Rick Stein. Richard Turner is an award-winning chef, butcher, restauranteur and food writer. Trained by the Roux brothers, Pierre Koffmann and Marco Pierre White, these days he's up past his forearms in the London restaurant scene - from London's celebrated Pitt Cue Co., to Hawksmoor, Foxlow and beyond.
Dan Lepard is a baker and photographer who has worked with the likes of Ottolenghi, Giorgio Locatelli and Fergus Henderson. He is also responsible for the eateries Foxlow, Pitt Cue, and newly-opened Soho jaunt The Blacklock, and came up with the concept of the sell-out food festival, Meatopia, which this year set its sights on Miami, Singapore, Ibiza and LA, as well as London.
Richard H Turner’s first taste of Fergus Henderson's cooking was more than just a great lunch – it changed his whole approach to food, forever Chef Richard H. Turner is a man of many meaty pleasures. Will Beckett and Huw Gott are owners and co-founders of Hawksmoor. Published: Thursday 29th June 2017. Richard Turner is the king of London’s carnivores. Richard H. has 3 jobs listed on their profile. Chef Richard H. Turner is a man of many meaty pleasures. Richard H. has 3 jobs listed on their profile. Once he rebranded the restaurant as Turners at 69, ditching the fine-dining in the process, it was expected that the loss of the star would soon follow. We’ll be serving up the choicest dishes from stars of the restaurant and blogging world for you. He has worked at Pharmacy, Quo Vadis, The Restaurant, Marco Pierre White, The Canteen and Le Gavroche. View Richard H. Turner’s profile on LinkedIn, the world's largest professional community. See the complete profile on LinkedIn and discover Richard H.’s connections and jobs at similar companies.