Orkney Scallops

Andrew Turner Portfolio


Andrew Turner is Executive Head Chef at the iconic restaurant Wiltons. in St James, London SW1 and is currently receiving rave reviews there.

Andrew heads up the kitchen at Wiltons as well as playing a key role in its new outside catering
venture, Wiltons “The Events”. and he is also in charge of training young apprentice chefs from
various colleges and universities.

NEWS: Andrew will be guest chef at the World Gourmet Summit in Singapore in April 2011

The chef who bought the `grazing concept menu` to London….

Andrew started his training in France after leaving catering college at the age of 18 before returning to England as an accomplished chef. He then went on to work with well known chefs including Albert Roux and Anton Edelmann.

Having learnt from the masters Andrew created his own new style which he has mastered and made his own – `the grazing concept` and won many awards. These include Time Out restaurant of the Year 2001 at 1827 at Browns Hotel in London , Voyager restaurant of the year 2001 – 2004, 4 rosette AA rating to name but a few. London’s opulent hotel The Bentley Kempinski welcomed Andrew as Executive Head Chef to the inspired 1880 restaurant and this was described as one of London’s most decadent fine dining restaurants. He was also Executive Head Chef at the fabulous Pennyhill Park in Surrey.

Andrew describes his cooking as Contemporary European `A deconstruction of classic food followed by a reconstruction of those same ingredients, but in a contemporary style` he says `I am the Vanessa Mae of classical cuisine!` He acknowledges Albert Roux’s influence both in the culinary and restaurant management fields and his now famous grazing menus have injected new life into the restaurant scene allowing diners to sample up to ten smaller grazing dishes.

Throughout his career Andrew has consistently employed his culinary skills to raise funds for charity and in 2000 instigated a dinner prepared by many top chefs which is now an annual event and raises considerable funds for the Leukaemia unit at Hammersmith Hospital.

Andrew`s television appearances include BBC Saturday Kitchen, Ainsley’s Gourmet Express, Yes Chef and BBC Food Poker, he recently consulted on the BBC 2 programme `Whites`. He works in the media and on radio airing his views on food related issues; he has appeared on TV and radio in Australia and has won a Remy’s Award with Hardens. Andrew demonstrates at leading food events both at home and abroad.

Over the years Andrew has cooked for celebrities, prime ministers and rock stars. In his spare time he is a keen Chelsea football supporter and also enjoys extreme sports including skydiving.