David Taylor

About

Introduction of Home Cooking Shows

The 1990s marked a shift in TV cooking, with an emphasis on home-made dishes over restaurant-quality fare. Shows like Nigella Lawson’s “How to Eat,” River Cottage, and Jamie Oliver’s “The Naked Chef” gained popularity, inspiring a generation of chefs, including David Taylor, with their approachable and imaginative cooking styles.

Early Influences and Culinary Awakening

For David Taylor, his culinary journey began at the age of ten when he was captivated by Jamie Oliver’s energy and passion for food. A chance encounter with Ready Steady Cook chef Brian Turner further fueled his passion, leading to a transformative experience at Turner’s restaurant in Knightsbridge. This early exposure to the culinary world set David on a path of exploration and discovery.

From Apprentice to Sous Chef

David’s culinary career took shape with his first restaurant job at French bistro Pierre Victoire, where he gained valuable insights into the professional kitchen. Subsequent experiences, including a placement at Gordon Ramsay’s Maze in Mayfair, honed his skills and resilience, preparing him for the challenges ahead.

Mentorship and Growth at Purnell’s

A pivotal moment came when David joined Purnell’s in Birmingham under the mentorship of renowned chef Glynn Purnell. Here, he found not only culinary inspiration but also a sense of belonging within a close-knit team. The kitchen culture at Purnell’s instilled in David a deep appreciation for camaraderie and support.

Global Exploration and Sustainability Advocacy

David’s quest for growth led him on a journey across the globe, working in renowned establishments such as Grace in Chicago and Maaemo in Oslo. These experiences not only broadened his culinary horizons but also deepened his commitment to sustainability, a value he first encountered at Purnell’s.

Return to the UK and Grace & Savour

Inspired by the idea of reconnecting with nature and local produce, David and his wife embarked on a new venture, Grace & Savour, at Hampton Manor. Guided by principles of sustainability and community, the restaurant celebrates seasonal ingredients and local suppliers, earning accolades, including a Michelin star within its first year.

A Vision for the Future

As Grace & Savour continues to thrive, David remains committed to exploring the complexities of eco-friendly dining and preserving the restaurant’s unique identity. With a focus on collaboration and storytelling, he envisions a future filled with innovation and growth, driven by a passion for exceptional cuisine and sustainable practices.