David Taylor
Originally from Nottingham but now based in Solihull, Birmingham, Michelin-starred chef David Taylor is eager to showcase his unique Nordic minimalist cooking style in the competition.
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David’s passion for food began at a very young age, starting his career at the French bistro Pierre Victoire in Birmingham, before studying culinary arts management at University College Birmingham, where he got the chance to work under Jason Atherton at Gordon Ramsay’s Mayfair restaurant, Maze, as part of a year-long placement. Returning to Birmingham at the end of it, David joined Glynn Purnell at Purnell’s while finishing his degree, quickly rising up to sous-chef.
After seven years at Purnell’s, David decided to embark on an international culinary journey and worked in kitchens around the globe including three-star Grace in Chicago, Momofuku Ko and Atera in New York and most famously Maaemo in Oslo, working alongside Oli Marlow.
A chance call led David back to the UK with the opportunity to take over one of the restaurants at Hampton Manor in Solihull, and he started working on the concept of Grace and Savour. Rooted on a farm-to-table ethos, David crafts seasonal tasting menus, sourcing a lot of his ingredients from the estate’s walled garden, and championing sustainability through thoughtful and local ingredient-led cooking.
In the competition, David aims to bring his global culinary experience to life, celebrating not only the amazing produce of the West Midlands, but also famous inspirations such as Benjamin Zephaniah.
