Q & A with Ben Turner

How long have you been cooking and what made you decide to be a chef?

I’ve been cooking for 5 years now since I was 18 after a few years at college. If I’m honest I’m not sure why I got into cooking, I think I was lucky as I wasn’t sure what I wanted to do after leaving school, but shortly after starting my college course I fell in love with it and have never looked back.

Can you talk us through your style of cooking?

I feel my style of cooking is both old school and modern. I love the idea of taking classics and giving them a modern twist.

Which chef has influenced you most during your career?

As a pastry chef, I think it has to be Eric Lanlard and Antonio Bachour, I simply love their work!

What are your favourite garnishes to use when plating up?

It’s so hard to choose a favourite garnish! It depends on the dish, that’s the beauty of cooking, when you are trying to piece together a dish.

What is your favourite product to work with?

I love using lemon balm and baby mint from Nurtured in Norfolk, definitely the best micro herbs I’ve worked with. I also really like using viola flowers, they add a very vibrant and spring/summer feel to the dish.

What does the future hold for you as a chef, what is your ambition?

Who knows! I just love creating new dishes, so maybe moving into the development side of things would be something I would love to try.