All work and play 11 October 2019 Sharan Pasricha on opening up the Hoxton Southwark to the freelance tribes of London, with flexible workspaces and five-star service
In this week's issue... All work and play Sharan Pasricha on opening up the Hoxton Southwark to the freelance tribes of London, with flexible workspaces and five-star service
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Richard Turner and Maribel ‘part ways'

20 May 2019 by
Richard Turner and Maribel ‘part ways'

Maribel restaurant in Birmingham has decided to "part ways" with chef Richard Turner after a year.

Turner left his role as head chef two weeks ago. He launched Maribel three months after closing his restaurant, Turners at 69, which held a Michelin star from 2009 to 2017.

Turner has been replaced by Harvey Perttola, who was previously a sous chef at Swinfen Hall in Lichfield, Staffordshire. His CV also includes working as a junior sous chef at Hampton Manor in Solihull and working under David Colcombe as a chef de partie at Opus in Birmingham.

Pursuing a "more relaxed" style of fine dining, the restaurant has introduced a simplified tasting menu and a new a la carte option offering three courses for £39, with dishes like asparagus, egg yolk and lardo; lamb, pea, sheep's curd; and Manjari chocolate and mint.

Perttola said: "Becoming head chef at a restaurant like Maribel really is a dream come true for me. I have been working in kitchens since I was 14 and have loved the thrill of creating brilliant food ever since. For 10 years, I have learnt from the very best in the business and now is my chance to showcase what I can really do.

"For too long ‘fine dining' has been stuffy and out of reach for some, and I want to change that. Come in your trainers if you want… this isn't about the setting and making people feel uncomfortable; it's about bringing people together to enjoy delicious food, prepared by a team who loves what they do."

Maribel's general manager, Gilles Larroque, added: "Maribel opened a year ago and we have always been about celebrating great food; avoiding the gimmicks and removing some of the preconceptions around fine dining. Since joining the team, Harvey has really pushed this as his direction for the restaurant; he's young and passionate and wants our diners to just enjoy great food.

"This is a really exciting time for Maribel and the introduction of our flexible menus mean that we can introduce an even wider spectrum of food lovers. There's a real buzz in here now and I can't wait for our customers to come in and experience a new, more relaxed Maribel."

Richard Turner: ‘My domain now is behind the kitchen door' >>

Chef Richard Turner returns with new Birmingham opening >>

Richard Turner announces closure of Turners at 69 >>

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