At Willett’s, the handsome new British bistro at The Cadogan, a Belmond Hotel, executive chef Michael Turner is flying the flag for the nation’s culinary comforts — crumpets, custard tarts and all. 

After 13 years with the Gordon Ramsay Group, including spells at The Savoy Grill and The River Restaurant, Turner arrived in Chelsea earlier this year with a mission: to remind us why the British classics became classics in the first place. 

A champion of seasonality and strong relationships with British producers, he brings a refreshingly unfussy approach to cooking. Here, he shares the books, rituals and British puddings he can’t resist.

I’m reading… Kitchen Confidential by Anthony Bourdain. I first read it when I was starting out in kitchens, but rereading it now hits differently. There’s a raw honesty to the way Bourdain wrote about chefs, restaurants and the intensity of hospitality that still feels incredibly relevant. It reminds you why people fall in love with this industry in the first place.

My fridge is never without… Salted butter, anchovies and lemons. Between those three things, you can improve almost anything.

I’m watching… Great British Menu. Even as a chef, I still love seeing how people think creatively under pressure. It’s one of the few food programmes that really captures the ambition and emotion behind professional cooking.

I never miss… A walk through Chelsea early in the morning before service starts. London feels completely different at that time of day, and it clears my head before the pace of the kitchen takes over.

I’m known for… Over-ordering in restaurants because I always want to try everything on the menu. And probably talking rather too passionately about British puddings.

When no one is around, I like to…

Listen to old British rock music while cooking something slow and nostalgic, like a stew or pie filling.

The one possession I’d rescue first… A handwritten recipe notebook I’ve built up over years in kitchens. It’s covered in stains, notes and ideas from different points in my career. Some recipes come from chefs I worked with early on, others are things I’ve developed myself. It’s probably the closest thing I have to a personal archive.

Had things taken a different turn, I might have been… A landscape gardener. I’ve always loved growing things and working with nature. There’s a similar patience and seasonality to gardening that exists in cooking.

What I wish I’d understood earlier… That consistency matters more than intensity. In kitchens, you can spend years thinking success comes from pushing harder every day, but longevity comes from balance, discipline and surrounding yourself with good people.

My non-negotiable indulgence is… Good coffee and a proper breakfast when I actually have time to sit down for one. In hospitality, you spend your life feeding everyone else, so those small moments become important.

My mental health would suffer without… Cooking at home with my daughters and spending time growing things. It’s one of the few parts of life that slows everything down completely.

My go-to wellbeing expert is… Honestly, much of the best advice I’ve received has come from older chefs and mentors rather than wellness culture. The people who taught me about resilience, standards and staying grounded.

The grooming staple I always have in stock… Every chef needs one good hand cream.

I’m thinking about… How British restaurants are evolving. There’s a real movement back towards proper hospitality, comfort and nostalgia rather than overcomplication, which I find incredibly exciting.

My favourite local restaurant is… Kutir. I love the warmth of it and the level of detail in the cooking. The venison samosa is exceptional, and the spice blends always feel beautifully balanced and thoughtful.

I’m dreaming about… A small house somewhere in the countryside with a huge kitchen garden and enough space to cook outside all summer.

The place in Chelsea that means a lot to me… Chelsea Physic Garden. As a chef, it’s impossible not to appreciate the history of plants, herbs and growing there. It’s one of the rare places in London that feels instantly calming the moment you walk in.