The Seven Sins of Richard H. Turner |
Group Executive Chef, Hawksmoor & Foxlow |
|
Richard Turner is an award-winning chef, butcher, restauranteur and food writer. Trained by the Roux brothers, Pierre Koffmann and Marco Pierre White, these days he's up past his forearms in the London restaurant scene - from London's celebrated Pitt Cue Co., to Hawksmoor, Foxlow and beyond.
He's also one half of the independent butcher and supplier of the best-quality British rare breed meat money can buy, Turner & George, and the man who established NYC's Meatopia festival in the UK, Spain and beyond.
Richard went on to hold Head and Executive Chef positions in a number of London’s restaurants and has, over the years successfully opened nearly twenty restaurants as a chef consultant.
Richard joined Hawksmoor in 2009 to fulfil his life long ambition of working on a great steakhouse concept and his mark has been felt ever since. |
|
|
Together with owners Will Beckett and Huw Gott, he has planned and overseen the kitchens at Hawksmoor Spitalfields (2009), Seven Dials (2010), Guildhall (2011), Spitalfields Basement Bar (2012), Air Street and sister restaurant Foxlow (2013), Hawksmoor Knightsbridge (2014) and newly opened Hawksmoor Manchester (2015).
As a food writer, Richard has co-authored the Hawksmoor at Home cookbook, Pitt Cue Co. The Cookbook, and released the brilliant and vibrant Hog, in April by Octopus. |
|
|
| Wrath - What makes you angry about the hospitality industry?
Nothing. But band wagon jumping amuses me, almost as much as the outrage of those who feel they own the band wagon. Almost nothing is original in this industry any more, we are all plagiarists, just try to do it with some decorum and mix it up a bit.
Greed - If all your food fantasies came true what would be on your Plate?
They came true and are on a plate at Hawksmoor.
Sloth - What do you do to unwind?
Write or exercise. Both act as therapy.
Pride - What are you most proud of?
My sense of humour and the fact that people find me tolerable. It wasn't always so.
Lust - Is there anything that you are still lusting to achieve?
Plenty, but I won't tell you the more strange. I want to build companies that become global and I want to retire with some measure of satisfaction.
Envy - who are you most envious of?
A few people, when i eat cooking better than mine i have momentary pangs of envy, today it was April Bloomfield's Seafood Sausage in The Breslin, last week it was Tom Adam's Beef, Madeira and Chanterelle Sausage at Pitt Cue Co. It's not always sausages though...
Gluttony - have you ever over indulged?
Often and with gusto, food, booze, women and more, I doubt you'd print details. Every year I throw a Bacchanalian orgy of consumption called Meatopia to celebrate my excesses.
|
|
|
|
 |
|
|
| We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
|
|
|
