In conversation with… Brian Turner

Brian Turner has worked at some of London’s most prestigious restaurants, including Simpson’s-in-the-Strand and The Savoy Grill, before moving to the Beau Rivage Palace in Lausanne. He then returned to England to work at Claridge’s and the Capital Hotel, which was awarded a prized Michelin star.

During his period at the Capital, Turner was responsible for the launch of the Greenhouse Restaurant and the Metro Wine Bar, becoming executive chef of both. Here he worked alongside many other well-known chefs including Gary Rhodes and Shaun Hill.

Brian appears regularly on Ready Steady Cook and Great Food Live, and in 2002, was awarded a CBE for his services to tourism and training in the catering industry.

At a recent lunch with Brian I discovered that he holds the Scotch egg in almost as high regard as I do, and states it as one of his favourite recipes.

Q. In three words, how would you describe a Scotch egg?
A. Simple, tasty, necessary.

Q. Best served hot or cold?
A. It depends on the mood and season, but if pushed, hot with chips!

Q. Served with or without condiments? If with, then which?
A. The best is without, but when needed, it must be HP brown sauce!

Q. Are there any variations on the Scotch egg that you enjoy, or do you believe that the best are the traditional examples (egg, sausage meat, breadcrumbs)?
A. Traditional all the way!

Q. In your book Brian Turner’s Favourite British Recipes, you list the Scotch egg as one of your favourite recipes. What sets the golden morsel apart from other classic snacks?
A. Its simplicity and heartwarming tastiness.

Q. In your opinion, where serves the best Scotch egg?
A. To date, the Sydney Arms, Sydney Street, in Chelsea, but I am still searching!

Follow Brian on Twitter: @BrianTurnerChef

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