Leading Lights: Brian Turner

Legendary Chef & Springboard FutureChef Ambassador

One of the giants of the British restaurant industry, Brian Turner has truly earned his status as a legend. From helping out at his dad’s transport café after World War II, he went on to work and lead in some of the UK’s most exclusive kitchens, won a Michelin star and played a key role in the mighty Ready Steady Cook. He has also enjoyed roles as President of Royal Academy of Culinary Arts and President of the UK’s team for the Bocuse d’Or. A vital ambassador and former Chairman of the Springboard FutureChef competition, we caught up with Brian ahead of this year’s final in March.

Tell us about your first memories of food growing up

My dad owned a transport café, and as the eldest of four children, I was sent to work with him from about the age of eight, probably to get one child out of the house! I still remember the smell of bacon and tomatoes sizzling on the grill. One of my fondest memories is from Sunday lunches at home, Dad would slice the end off the roast beef and give me a little taste. First without salt, then with. The difference was amazing. It taught me, even then, the power of seasoning, a simple but vital lesson I’ve never forgotten.

What do you think would have become of you if you hadn’t become a chef?

I loved playing in the Salvation Army band when I was younger, though I doubt I’d have made a living as a musician. I used to fancy myself as a bit of a spy too, I was a huge James Bond fan. So perhaps a chef with a licence to grill, rather than kill!

How did you get into the industry?

When I was 17, I moved to London to work at Simpson’s in the Strand, where I met my late, great friend Richard Shepherd CBE, who went on to fame at Langan’s. From there, I joined The Savoy, then Claridge’s, before heading to Lausanne in Switzerland to further my training. Eventually, I came back to London and started to make my own mark.

Who were your key mentors during your career?

Miss Bibby, my schoolteacher, was the first to set me on my way. Later, chefs like Richard Shepherd CBE and the teams I worked with at The Savoy and Claridge’s had a huge influence. Eric Scammon, sauce cook at the Savoy Grill is still an inspiration today. I learned from everyone around me, good mentors make you think differently, push you harder, and remind you that standards matter.

What do you consider your greatest achievements in your career?

Owning my own restaurant on Walton Street, London for 16 years is something I’ll always be proud of. It was a special chapter in my life. And, of course, being awarded a CBE for services to the industry, that was a great honour, not just for me but for everyone who’s worked alongside me over the years.

How has the hospitality industry changed for the better and for the worse?

For the better, I think there’s far more creativity, diversity, and opportunity than when I started. The talent coming through now is incredible, and there’s a real pride in food and the industry that maybe didn’t exist 40 or 50 years ago.

For the worse, I’d say the industry has become tougher in lots of ways, the pressures are greater, the margins tighter, and the work-life balance still a big challenge. But the spirit of hospitality remains, and that’s what keeps it alive.

Are you still in the kitchen as much as you’d like?

Sadly not. I suffered a stroke in 2022, and that’s affected how much I can physically do in the kitchen. But my passion for food hasn’t dimmed one bit. I still love talking about it, thinking about it, and of course, eating it!

How would you describe your cooking style, and did it change or evolve during your career?

I’ve always been proud to cook British food, proper, honest cooking using good seasonal ingredients. The heart of it has always been about flavour and simplicity. Good food doesn’t need to be complicated; it just needs to be cooked with care.

Are there any chefs who are exciting you right now?

There’s a new generation of chefs who really give me hope for the future, chefs who combine creativity with a deep respect for ingredients and tradition. It’s fantastic to see so much young talent coming through and carrying the mantle forward through associations and competitions like the Springboard FutureChef competition, the Royal Academy of Culinary Arts, The Roux Scholarship, the Craft Guild of Chefs and many more.

Do you have a favourite dish to cook or one you consider your signature?

Roast stuffed shoulder of lamb. It’s a dish that brings back great memories and represents everything I love about cooking, warmth, generosity, and flavour.

How important is the Springboard FutureChef competition for the hospitality industry?

It’s hugely important. Getting young people involved at an early age, when they have such enthusiasm and teachers who believe in them, really helps them thrive and build confidence. It can spark a genuine love for the industry. You only have to look at the list of alumni to see how this competition benefits participants, it’s amazing how many have gone on to have successful careers in hospitality.

How proud are you to have played an integral part in the competition’s incredible heritage and success?

I couldn’t be prouder. I’ve always championed this competition and believe deeply in what it stands for. I’m absolutely thrilled that the Springboard FutureChef team have created the Brian Turner Taste Award in my name since I stepped down as Chairman, it means a lot to know that my passion for the competition will continue as part of its legacy.

How does it help prepare youngsters for a career as a chef?

It teaches them so much about what life in a professional kitchen is like, working under pressure, in a new environment, with a sense of discipline and focus. The process of practising again and again, refining their dishes, and learning from feedback, all builds skills and enthusiasm that will serve them well if they decide to pursue a career in hospitality.