Chef Dom Taylor.
Chef Dom Taylor is a classically trained chef who aims to modernise Caribbean cookery. Raised in South London by a Jamaican mother and Saint-Lucian father, he learned how to cook Caribbean staples at a young age, particularly the Caribbean staple, Rice and Peas, a temperamental dish he came to master a number of years later.
He studied professional cookery and hospitality management before gaining experience in South Carolina, USA.
Gaining valuable experience in a variety of restaurants and hotels, Dom went on to become Head Chef at Belgraves Hotel, a luxury boutique hotel in Belgravia, London, where he truly came to understand five-star standards of service. After five years, he moved on to become Head Chef at The Courthouse Hotel, a large banqueting hotel in Shoreditch, East London. This was followed by a two-year stint as Executive Chef at a brunch-focused restaurant group, The Jam Tree.
Dom decided it was time to pursue his dream of running his own business which is when Chef Dom Taylor was born. Its vision was to deliver Caribbean cookery authentically and respectfully to a wider audience. With that same intention, Dom participated in the TV programme Five Star Kitchen: Britain’s Next Great Chef, which aired on C4 in July 2023 – leading him to open The Good Front Room at The Langham, London.
The Langham, London
The Good Front Room at The Langham, London wrapped up in April 2024.
My experience at The Langham was nothing short of extraordinary. After winning
'Five Star Chef', I am full of gratitude to have gone on to develop a sold-out, 10-month residency. A special thanks to the entire team at The Langham, and to every customer who came down to show love and support. To all the journalists and food critics who visited and shared their kind words — thank you.
Stay tuned to see what’s next from Chef Dom Taylor!
Sample Menu
Starters
Jerk Chicken | Jerk Marinated Boneless Chicken Thigh | Plantain Jam | Plantain crisp | Blackened Sweetcorn Dressing
Ackee and Salt Fish Cake | Salt Cod | Confit Garlic and Scotch Bonnet Aioli | Pineapple and Heirloom Tomato Chow | Escallion Oil
King Prawn and Dasheen Salad | Dark Rum Glazed King Prawns |Dasheen Salad | Coconut Sambal
Jackfruit, Chickpea and Callaloo Patty | Tamarind Dressing | Mango and Palm heart Salad | Avocado Crema
Mains
Chef Dom’s Curry Goat | Braised Goat Shoulder | Breadfruit | Roti Bread
Dark Rum and Raisin Pork Belly | Slow cooked Pork Belly | Pickled Raisins and Cho Cho | Smokey Charred Hispi Cabbage | Thyme Salt Crackling
Banana Leaf Baked Sea Bream | Lemongrass, Pimento, and Ginger Marinated Sea Bream
Gungo Pea Daal | Herb Roasted Pumpkin | Banana Blossom | Coconut Labneh
Sides (vegan)
Green Banana Gratin | Garlic |Nutmeg Cream | Herb Crumb
Rice and Peas | Black Eye Beans | Coconut Basmati Rice
Maple, Coriander and Lime Glazed Plantain | Fresh Chillies | Smoked Salt
Okra and Fennel Slaw | Dairy Free Yoghurt | Lemon
Hot Pepper Sauce | Scotch bonnet Peppers
Desserts
Bun and Cheese |Toasted spiced bun | Sweet Blue Cheese | Sour Cherries | Plantain Chutney
Stout Punch Pannacotta | Dark Rum| Sorrel Jelly
Cocoa Bean | Dark Chocolate, Ginger and Coffee Layered Mousse Cake
To Share
Coconut Milk Soft Serve | Dairy Free Coconut Ice Cream | Pineapple Compote | Plantain Chips
