From Turkey's five star hotels to a Hampshire market town, meet the chef putting one Romsey restaurant on the map.
Onur Ozturk, of Bosphorus Turkish Restaurant, talks lamb and lobster in our meet the chef column.
What first inspired you to become a chef?
"Growing up in Turkey, food was always at the heart of family life. Watching traditional dishes being prepared from fresh ingredients and seeing how a meal could bring people together inspired me from a young age. That passion eventually led me into professional kitchens, where I trained and worked in several five-star hotels before moving to the UK."
What was the first meal you cooked for someone else?
"The first proper meal I cooked was Izgara Köfte with rice, grilled vegetables and homemade yoghurt sauce for my family. It’s a simple dish, but getting every element right taught me that great cooking is all about quality ingredients and attention to detail."
Tell us a bit about your career so far…
"I began my career in Turkey, working in the kitchens of renowned five-star hotels including the Rixos Premium Belek, Titanic Deluxe Belek, and Concorde De Luxe Resort in Antalya. Those kitchens taught me the importance of consistency, teamwork and high standards. Since moving to the UK, I’ve continued to specialise in authentic Turkish cuisine and now lead the kitchen at Bosphorus Turkish Restaurant in Romsey, where we offer one of the most authentic Turkish dining experiences in Hampshire."
What is your proudest career moment to date?
"Becoming Head Chef at Bosphorus has been a real highlight. Every time guests tell us they’ve enjoyed the best Turkish meal they’ve ever had, or that they’ll be recommending us to friends and family, it reminds me why I became a chef."
What is your signature dish?
"Our Mixed Grill. It showcases everything that makes Turkish cuisine special – lamb shish, Adana kebab, chicken shish and lamb chops, all cooked over charcoal. It brings together different flavours and techniques on one plate and is one of the dishes our guests return for time and time again."
What is your favourite dish currently on your menu?
Our Lamb Shank (Kuzu Incik). Slow-cooked until the meat falls off the bone, served with rich Turkish flavours and perfectly seasoned rice. It’s comforting, traditional and one of the dishes I’m most proud to serve.
Where is your favourite place to eat locally?
"The Hut on the Isle of Wight is one of my favourites for eating Lobster caught in the Solent - Hampshire has some fantastic independent restaurants, I enjoy exploring local pubs and seafood restaurants along the south coast."
What is your favourite meal to cook at home?
"A simple Turkish breakfast with fresh bread, olives, cheeses, tomatoes, cucumbers, eggs and menemen. Sometimes the simplest meals are the most enjoyable."
What is your culinary guilty pleasure?
"Fresh, warm Turkish bread straight from the oven with butter. It’s impossible to stop at just one piece."
Which key ingredient is always in your fridge?
"Turkish yoghurt. It’s incredibly versatile and is used in marinades, sauces, soups and desserts. I couldn’t imagine cooking without it."
What is your favourite Hampshire ingredient?
"Locally reared lamb. It’s excellent quality and works beautifully with traditional Turkish herbs, spices and charcoal grilling."
Which chef do you most admire?
"Salt Bae / Nusret Gökçe for bringing Turkish cuisine to an international audience, but I also have enormous respect for the many talented executive chefs I worked alongside in Turkey’s hotels. They taught me discipline, consistency and the importance of never compromising on quality."
What’s your career ambition?
"To continue developing. We want Bosphorus to be the first place people think of when searching for the best restaurant in Romsey or the best Turkish restaurant in Hampshire."
What do you think will be the next big restaurant trend?
"Guests are increasingly looking for authentic experiences rather than complicated food."
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