Karl Turner brings over 25 years of culinary experience, a passion for working in the care sector and a love of home-style cooking to his new role as Head Chef at Ashlynn Grange care home in Peterborough.
His passion for catering started at just 15 when he took a job as a pot washer in a local pub. By 18, he had progressed to a commis chef position at a prestigious four-star hotel in Stratford, where he honed his skills in traditional English cuisine.
A few years ago, Karl transitioned into the care industry, seeking fresh challenges and the opportunity to make a meaningful impact in people’s lives through food. Karl met his partner while both were working in a care home so both understand the draw of delivering authentic care and the satisfaction it can bring. The hours are more sociable than many other chef jobs in the hospitality sector which is an added bonus as it leaves more time for other commitments outside of work, he says.
Karl quickly found fulfilment in knowing that his work directly improves residents’ lives. Engaging with residents and their families is a key part of his approach, ensuring that meals are both nutritious and enjoyable. He understands that food should not only taste and look good but also meet the specific dietary needs of each individual.
Karl’s cooking philosophy is deeply rooted in his upbringing. He has a strong appreciation for hearty, traditional English dishes—meals that he grew up enjoying and still loves to cook today. Despite his extensive experience, Karl believes in continuous learning. He thrives in hands-on environments and values the idea that “every day is a school day,” always eager to discover new techniques and ideas.
Since joining Ashlynn Grange care home, Karl has already implemented a more personalised dining experience, including the introduction of individualised desserts every evening. This means Karl and the catering team preparing 80 – 150 individual ramekin desserts daily, but the result is worth it—each resident receives a dessert tailored exactly to their individual preference.
Looking ahead, Karl is excited to roll out the new Spring menu and play a key role in upcoming special events which will be making moments at Ashlynn Grange such as the charity ball in February, Mother’s Day lunch, and Easter celebrations. He is also passionate about being there for his own team and supporting local businesses where possible. He plans to bring elements of his previous hotel catering expertise into Ashlynn’s front-of-house services. Additionally, he aims to introduce a new nutrition and hydration trolley initiative to give residents even more choice.
Outside of work, Karl enjoys spending time with his partner, his 18-year-old son—who is also a chef and whom Karl hopes to work with one day—and his stepson. At home, he shares his space with three beloved cats, including two Maine Coon and a Norwegian Forest breed and when he’s not in the kitchen, he loves walking, particularly around Rutland Water, a place close to his heart.
With Karl at the helm of the Ashlynn Grange kitchen, exciting times lie ahead for residents and the team alike.
