Former Michelin star chef Richard Turner has recently taken up the position of Head Chef at Maribels in Birmingham following the closure of Turners 69.  The ethos is simple: only the finest ingredients expertly cooked with precision, flair and imagination; passion-driven service guided by the sincere desire to delight our guests in warm, opulent surroundings that immerse and envelop. The restaurant “offers accessible menus inspired by French-influenced modern British cooking in a relaxed environment” using seasonal ingredients. It serves an 11-course tasting menu, with dishes including Jersey royals, caviar, sea salt, seaweed butter; pigeon, beetroot, artichoke, orange, dandelion and burdock; chocolate, sea salt, caramel and hazelnut.

In March 2017, he told The Caterer: “I was bored of eating it and bored of cooking it. I was doing exactly what I would criticise other people for doing. That’s not the kind of cook I am.”

The reviews are enviable and it’s clear Richard is back doing what he loves doing best.

“…a masterly grasp of technique, a fine palate, imaginative but not outlandish combinations, a deep knowledge of ingredients and a huge respect for them. …a rice, strawberry, meringue and vanilla confection that rates among the loveliest desserts I’ve eaten.” Paul Fulford


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