One of London’s most well established and respected chefs, Andrew Turner is the chef who bought the ‘grazing concept menu’ to London. Chef Turner started his culinary training in France and following his return to the United Kingdom went on to work with well-known chefs including Albert Roux and Anton Edelmann and having learnt from the masters, Chef Turner created a new style which he has made his own – winning many awards. His contemporary European 'grazing concept' allows diners to sample up to ten smaller dishes with wines from around the globe rather than a traditional three-course meal. Since then, he has worked at many top London hotel restaurants and in 2009, Chef Turner was appointed as the head chef of London’s iconic British restaurant WILTONS, which is situated in St James’s SW1.