Richard Turner

For enquiries contact Tim Beaumont 

Following a six-year sting in the British Army, Richard began his career in the restaurant industry at Le Gavroche under Albert and Michel Roux Jr. where he spent a year training as a Commis Chef. He then went on to work with Pierre Koffman at La Tante Claire for a year, before moving on to join Marco Pierre White for five years. Richard climbed through the ranks working with Marco, starting as a Chef de Partie at Harvey’s and finally becoming the Head Chef at Quo Vadis, via stints at Canteen and Restaurant Marco Pierre White. He left Quo Vadis in 1999.

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 the brilliant and vibrant Hog by Octopus.

Richard is also a director of Meatopia U.K., Turner and George butchers and Tavern.