London


<p>The best new restaurant opening in London so far this year? We vote <a href="https://www.thegoodfrontroom.co.uk" target="_blank" rel="noreferrer noopener">The Good Front Room</a> in Dalston Square, TV chef Dom Taylor&#8217;s first permanent restaurant for his elevated Caribbean cuisine. </p>



<p>Dom shot to fame in the London dining scene when he won Channel 4&#8217;s <em>Five Star Kitchen: Britain&#8217;s Next Great Chef</em>, which led to a successful residency at five-star The Langham Hotel in Mayfair and a series of sold-out super clubs. </p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="1024" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/Dom-Taylor-1024x1024.jpg" alt="Dom Taylor " class="wp-image-18931" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/Dom-Taylor-1024x1024.jpg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/Dom-Taylor-300x300.jpg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/Dom-Taylor-150x150.jpg 150w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/Dom-Taylor-768x768.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/Dom-Taylor-500x500.jpg 500w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/Dom-Taylor-1100x1100.jpg 1100w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/Dom-Taylor.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<p>Now he&#8217;s reached his restaurant owner era and critics are already raving about The Good Front Room&#8217;s jerk chicken with plantain jam and rum and raisin glazed pork belly. However it&#8217;s the atmosphere, as well as the food, that&#8217;s pulling in the punters. </p>



<p>Londoner Dom was raised by a Jamaican mum and St Lucian dad and, as well as being taught how to cook Caribbean staples from a young age, he also learnt how food can create happiness and bring people together, which is the driving force behind his colourful, contemporary restaurant. </p>



<p>We caught up with Dom after opening night to chat inspiration, favourite food and tips for making it to the top. </p>



<h2 class="wp-block-heading" id="h-congrats-on-the-new-restaurant-what-s-the-inspiration-behind-it">Congrats on the new restaurant, what&#8217;s the inspiration behind it? </h2>



<p>The Good Front Room&#8217;s inspired by my great aunt Myrtle and the sacred front rooms found in so many Caribbean homes, spaces kept for special guests and layered with pride and memory. As a grandchild of the Windrush generation, I feel a responsibility to carry the torch and keep our stories, recipes, and traditions alive. Doing this now feels like the right moment to build something entirely my own, rooted in where I come from and led with intention.</p>



<h2 class="wp-block-heading" id="h-describe-your-job-in-three-words">Describe your job in three words</h2>



<p>Creative. Relentless. Responsible.</p>



<h2 class="wp-block-heading" id="h-what-does-a-typical-day-look-like-for-you">What does a typical day look like for you?</h2>



<p>It&#8217;s always an early start (I arrive before anyone else is in!), reading messages and contacting suppliers. I brief the team and set the tone. Service is where everything sharpens. I’m on the pass, watching, tweaking, reading the room and protecting the standard &#8211; I&#8217;m always checking the details, tasting sauces, adjusting seasoning. In between, I’m switching hats constantly – menu development, finance calls, PR, training, fixing things no one else even sees. Late finish. Debrief. Notes for tomorrow. Then we go again.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/JSP.TGFR_.28.01.26-19-1-1024x683.jpg" alt="Dom Taylor Caribbean food " class="wp-image-18932" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/JSP.TGFR_.28.01.26-19-1-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/JSP.TGFR_.28.01.26-19-1-300x200.jpg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/JSP.TGFR_.28.01.26-19-1-768x512.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/JSP.TGFR_.28.01.26-19-1.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<h2 class="wp-block-heading" id="h-what-s-your-favourite-part-of-your-job">What’s your favourite part of your job?</h2>



<p>That moment of pause before service, when everything is as ready as it can be.</p>



<h2 class="wp-block-heading" id="h-what-s-the-most-challenging-part-of-your-job">What’s the most challenging part of your job?</h2>



<p>Managing people. Everyone has different needs, and being a good leader means staying adaptable and responsive to individuals.</p>



<h2 class="wp-block-heading" id="h-what-s-one-thing-people-might-be-surprised-to-learn-about-your-job">What’s one thing people might be surprised to learn about your job?</h2>



<p>The sheer number of hours it takes to get it right.</p>



<h2 class="wp-block-heading" id="h-what-inspired-you-to-get-into-this-line-of-work">What inspired you to get into this line of work?</h2>



<p>My mother, my grandmother and my great aunt, and the love they showed through cooking.</p>



<h2 class="wp-block-heading" id="h-what-advice-would-you-give-to-someone-wanting-to-do-what-you-do">What advice would you give to someone wanting to do what you do?</h2>



<p>Gain as much varied experience as possible while you’re young and able.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/JSP.TGFR_.28.01.26-11-1024x683.jpg" alt="dom Taylor food " class="wp-image-18933" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/JSP.TGFR_.28.01.26-11-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/JSP.TGFR_.28.01.26-11-300x200.jpg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/JSP.TGFR_.28.01.26-11-768x512.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/JSP.TGFR_.28.01.26-11.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<h2 class="wp-block-heading" id="h-where-do-you-see-yourself-in-five-years">Where do you see yourself in five years?</h2>



<p>I try not to plan too far ahead. I like to keep my mind, heart and soul open. The most meaningful opportunities in my life have often come from staying present and allowing space for spontaneity. I focus on doing the work well now and letting the next chapter reveal itself. As long as I’m building with integrity and creating work that matters, I’ll be exactly where I need to be.</p>



<h2 class="wp-block-heading" id="h-your-first-job-in-a-kitchen">Your first job in a kitchen?</h2>



<p>While I was at chef school, I worked in a pub in Catford called The George. I eventually became head chef there, and that’s where I really learned the craft of a proper Sunday roast – a skill set that’s stayed with me and still serves me well today.</p>



<h2 class="wp-block-heading" id="h-career-highlight">Career highlight?</h2>



<p>Winning <em>Five Star Chef</em> and going on to host a sold-out residency at The Langham Hotel.</p>



<h2 class="wp-block-heading" id="h-did-you-do-a-lot-of-cooking-for-the-rich-and-famous">Did you do a lot of cooking for the rich and famous?</h2>



<p>I’ve cooked for quite a few celebrities, yes, but that’s never been my measure of success. Whether I’m cooking for a friend at home, a guest at brunch or someone in a private residence, it’s the same intention and the same care.</p>



<h2 class="wp-block-heading" id="h-impressive-any-goss">Impressive! Any goss?</h2>



<p>No, I’m afraid not. I don’t cook and tell!</p>



<h2 class="wp-block-heading" id="h-how-would-you-sum-up-your-cooking-style-and-food-philosophy">How would you sum up your cooking style and food philosophy?</h2>



<p>I like to keep food simple and honest. I don’t hide behind gimmicks or pretentious technique. The ingredients should speak for themselves. For me, it’s always about flavour – layering it properly and making sure every element has purpose.</p>



<figure class="wp-block-image size-large is-resized"><img decoding="async" loading="lazy" width="819" height="1024" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/JSP.TGFR_.28.01.26-21-819x1024.jpg" alt="Dom Taylor " class="wp-image-18934" style="aspect-ratio:0.7998046875;width:640px;height:auto" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/JSP.TGFR_.28.01.26-21-819x1024.jpg 819w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/JSP.TGFR_.28.01.26-21-240x300.jpg 240w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/JSP.TGFR_.28.01.26-21-768x960.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/JSP.TGFR_.28.01.26-21-1229x1536.jpg 1229w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/02/JSP.TGFR_.28.01.26-21.jpg 1500w" sizes="(max-width: 819px) 100vw, 819px" /></figure>



<h2 class="wp-block-heading" id="h-what-are-your-most-used-ingredients">What are your most-used ingredients?</h2>



<p>Plantain is a big one for me. I love championing Caribbean ingredients, especially roots like cassava, yams and sweet potatoes. I cook with a lot of thyme, bay leaf and ginger. And one of my quiet secret weapons is celery salt – it lifts and rounds flavour in a subtle way.</p>



<h2 class="wp-block-heading" id="h-what-s-your-signature-dish">What’s your signature dish?</h2>



<p>My most requested dish is probably my dark rum and raisin glazed pork belly. It’s sticky, sweet and deeply comforting – bold in flavour but balanced.</p>



<h2 class="wp-block-heading" id="h-if-you-weren-t-a-chef-what-would-you-be-doing">If you weren’t a chef, what would you be doing?</h2>



<p>In building my newly opened restaurant, The Good Front Room, I’ve discovered a hidden interior designer in me. I’ve loved shaping the space just as much as shaping the menu.</p>



<h2 class="wp-block-heading" id="h-favourite-cuisine-to-eat-when-you-re-not-cooking">Favourite cuisine to eat (when you’re not cooking)?</h2>



<p>I love Middle Eastern food, especially Lebanese and Turkish. The grilled meats, the chilli sauces, labneh, hummus and great breads – it’s generous, flavourful and built around sharing.</p>



<h2 class="wp-block-heading" id="h-what-s-always-in-your-fridge-at-home">What’s always in your fridge at home?</h2>



<p>Good sourdough from my local bakery and really great eggs. Always.</p>



<h2 class="wp-block-heading" id="h-what-s-your-ultimate-comfort-food">What’s your ultimate comfort food?</h2>



<p>Curry and rice. Any kind of curry – Caribbean, Indian, Chinese, Thai. I love the depth, the spice and the comfort of it. I could eat it forever.</p>



<p><em><a href="https://www.thegoodfrontroom.co.uk" target="_blank" rel="noreferrer noopener">The Good Front Room</a> in Dalston Square is open for bookings. </em></p>



<h2 class="wp-block-heading" id="h-want-more-nbsp">WANT MORE?&nbsp;</h2>



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<li><a href="Science Afternoon Tea at the Ampersand Hotel" target="_blank" rel="noreferrer noopener">Review: Science Afternoon Tea at the Ampersand Hotel </a></li>



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<h2 class="wp-block-heading" id="h-"><br></h2>


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