RICHARD TURNER, HEAD CHEF OF MARIBELS, BRINDLEY PLACE

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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