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Andrew Turner

Head Chef

Wilton Tennis Club

HQ Phone:  +44 20 7629 9955

Email: a***@***.uk

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Wilton Tennis Club

55 Jermyn Street

London, Greater London,SW1Y 6LX

United Kingdom

Company Description

The Wilton Tennis Club is a lively and friendly club situated south of Wimbledon town centre. It thrives on a healthy mix of social and competitive tennis, played throughout the year, and caters for a variety of memberships from full annual membership through ... more

Find other employees at this company (37)

Background Information

Employment History

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Proprietor

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Guest Chef

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Executive Chef

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Owner

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Wine Bar Manager

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Category Manager - Wine

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Chef De Partie

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Winery Chef

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Chef De Partie - Patina

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Web References(148 Total References)


Key Staff

www.wiltons.co.uk [cached]

Head Chef,Andrew Turner
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 and more recently ran the kitchen of The Landau at The Langham. 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 Turner, Caviar Oil and Saturday Kitchen :: Kings Fine Food - Purveyors of Fine Foods

www.kingsfinefood.co.uk [cached]

You are here: Home > News Articles > Andrew Turner, Caviar Oil and Saturday Kitchen
Andrew Turner, Caviar Oil and Saturday Kitchen Andrew Turner, Caviar Oil and Saturday Kitchen One of our beloved friends and favourite chefs is appearing on Saturday Kitchen this weekend creating a delicious dish using none other than our new Turner's Caviar Oil. Andrew Turner, who is currently head chef at Wiltons is appearing on the Saturday Morning show to create a Dover sole "Diamond Jubilee" dish in honour of the forthcoming Queen's Diamond Jubilee. Andrew will talk us through the steps on how to create the poached Dover sole with apple, fennel and truffle salad using a port wine sauce with caviar oil. He will be joined on the interactive food show by Silvena Rowe . He will be introducing caviar oil and showing us all how to use the interesting ingredient. We hope you will be watching as we for one cannot wait! Andrew Turner On Kings Turner's caviar oil came about as Andrew found the pure caviar residue could be used as a luxury by product in many recipes. He prefer the oil from Oscietra caviar but Kings are now blending Sevruga, Oscietra and Beluga which is perfect. Turner believes he is the first to use this product in the United Kingdom for cooking. The caviar oil is pure and is only sourced from sustainable European sturgeon. On the nose it has a nutty aroma and the taste is 100% caviar with out the egg but as it is fat it concentrates the favour. Andrew has developed caviar dressings for shellfish dishes and finishing fish sauces for the extra caviar flavour and also made the first ever liquid caviar using alginate bathes. To find out more about Andrew Turner please click here.


www.kingsfinefood.co.uk

Andrew Turner, Caviar Oil and Saturday Kitchen
Andrew Turner, who is currently head chef at Wiltons is appearing on the Saturday Morning show to create a Dover sole "Diamond Jubilee" dish in honour of the forthcoming Queen's Diamond Jubilee.


Title will appear here - Representing Celebrity Chefs at all major UK, international and world-wide events

www.celebritychefsuk.com [cached]

The eight chefs supporting the campaign are: Andrew Turner, James Martin, Rachel Allen, Brian Turner, Andrew Nutter, Martin Blunos, Paul De Costa Greaves and John Burton Race.
Andrew Turner, Head Chef at Wiltons, said "Cooking is my way of life and having the opportunity to do something that I enjoy to raise funds for those who are in need is gratifying and humbling."


Andrew Turner - Representing Celebrity Chefs at all major UK, international and world-wide events

www.celebritychefsuk.com [cached]

Andrew Turner
Andrew Turner - Representing Celebrity Chefs at all major UK, international and world-wide events Andrew Turner Andrew Turner takes up his new role as Executive Head Chef at the iconic Cafe Royale, London SW1 which will re-open 2012 after extensive refurbishment. 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. 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. © Biography Celebrity Chefs UK 2011 Andrew's previous position of Executive Head Chef at Wiltons in London included playing a key role in their outside catering venture, Wiltons "The Events" and he was in charge of training young apprentice chefs from various colleges and universities. Andrew is an ambassador for St John's Ambulance 2012 for press click here: St Johns Ambulance Andrew recently appeared on BBC One's Saturday Kitchen with James Martin. 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. Andrew Turner Profile Andrew Turner Gallery Andrew Turner RT @ClassicFineFood: RT @CafeRoyalHotel: 4 out of 5 stars for #CafeRoyalHotel in the @standardnews!!! Congratulations to @simplyaturner ... Wed 12 Dec 12 @ 10:52


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