Introducing Nomad Chef Charlotte Turner

Having trained in classical french cuisine and qualifying with a distinction, Charlotte went on to work in several restaurants in London. She also worked at Divertimenti Cookery School on Brompton Road and had the privilege of cooking with the likes of Ben Tish, William Curley, Anthony Demetre, Atul Kochhar, Sabrina Ghayour, Rowley Leigh to name a few. Charlotte then followed her passion to work for herself as a private chef. Nearly 10 years on and Charlotte has catered for hundreds of occasions including; anniversary dinner parties, birthdays, canapé parties, VIP events, weddings and festivals. Charlotte is an exclusive family chef for high-net-worth individuals. Her cooking focuses on using fresh, seasonal ingredients at the heart of her cooking. She is drawn to the simplicity and letting the ingredients stand out for themselves. Charlotte also loves to work with Middle Eastern ingredients and is always excited by Asian flavour profiles.

Emily Lowe
Emily Lowe
March 28, 2023

How did you get into cooking?

Growing up surrounded by great food and a love for cooking, I knew it was something I wanted to do quite early on. After I finished school, it felt like a natural path to explore and learn more on a professional level. I studied for my professional chef diploma at Oxford and Cherwell college and went on to work in several restaurants before starting up my own catering business. 

How does your upbringing influence your cooking style?

I have always been around great home cooks. My grandmother took regular classes at Le Cordon Bleu and her Sunday lunch offerings were always something we looked forward to. Mum and dad often hosted dinner parties and as kids we would always help with the prep, this is what really instilled the excitement of cooking for people. We would often go on holiday to France and I tried frogs legs for the first time aged 5. These holiday’s definitely created a love for French cuisine, which would later help my classical training.  

What do you love most about being a chef?

I love providing people with a special experience. The dinners are often important occasions for family and friends, and being a part of making their gathering memorable is really quite something special. 

If you weren’t a chef, what do you think you would be?

I honestly can’t imagine not working in food. It would have to be something creative within the same industry. In a dream world, a food/travel writer. 

If you could bring 3 items to a desert island what would you bring and what would you make with them?

Butter, seeds to grow herbs and a good sharp knife. I would try my best to catch/forage something, and anything is enhanced with butter and herbs!

Most interesting kitchen story?

I’ve cooked for a prime minister. I was booked for the entire week of cooking for Giles Coren and his family whilst they were on holiday. I cook for a Lord, who flies his private plane to the Isle of Wight to pick up crab for his Oxfordshire dinner parties. I once prepared a Bill Granger inspired recipe and he was (unknown to me) at the party.

What are your favourite hobbies/things to do on your days off away from the kitchen?

I love camping. Cooking and sleeping outdoors is always magical. I love visiting my family who live by the seaside, beach walks and swimming in the sea. Looking after my 2 year old niece, Olive. Country walks with pub pit stops. Music festivals. Summer holidays in France. 

Where do you want to be with your career in 5 years time?

I have recently moved to London, so establishing more of a client base here is exciting. I see myself hosting pop up events and continuing to see my business succeed.

Favourite herb?


Favourite restaurant in London?


Most interesting chef you’ve met?

Atul Kochhar

What is a quote you live by?

Add more butter!?

Favourite kitchen utensil?


Here is a taste of Charlotte's menu...

Click here to find out more and enquire with Charlotte now!

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