Taylors Restaurant Dartmouth
Taylors Restaurant Dartmouth
Taylor’s has been run by Peter Shaw & Pauline Shapland for 12 years, having been founded by Jeremy Taylor in the early 70s. Pauline says that there has been a restaurant at 8 The Quay since at least 1923, with many customers remembering the original Taylor’s being themed around the film ‘Lawrence of Arabia’ - Jeremy Taylor having been a stunt arranger on the iconic 1962 film. With its black Bedouin tent and other artefacts from the Sahara desert, Taylor’s was a regular spot for late night drinking, eating and a bit of impromptu cabaret!
Peter and Pauline have made various changes over the years with the menus and ambiance transforming from a more formal style into the casual, relaxed dining atmosphere of today. Now Taylor’s blends crystal chandeliers with local artwork and less formal menus. This enables diners to sample Peter’s wide range of cooking with either a light dish such as his famous Bang Bang Chicken, a couple of courses from the excellent, value for money set menu or something a little more special from the à la carte menus such as Dover sole or rack of lamb.
Having known each other for nearly 30 years, both Peter and Pauline share a wealth of experience in business and catering. Pauline trained in Hotel Management at Exeter College in the early 80s before moving to Guernsey and starting a new career in the world of offshore finance. Twelve years running businesses for others gave her the skills to start one of her own, combining her management experience with her experience in the hospitality industry.
At 16, Peter, encouraged by an older cousin, trained as a chef and took up an apprenticeship at the Old Government House Hotel in Guernsey. His career then took him to the Amsterdam Marriot, the House of Commons and various country house hotels. Before buying Taylor’s in 1999, he worked for several years at the head office of Diageo plc in London as a Director’s Chef. This gave him the opportunity to showcase his talents preparing elaborate dinners for royalty and heads of state.
During training, Peter found himself excelling in making wonderful sauces using traditional, old-school, French cooking methods, tried and tested by many great French chefs before him. He cites Georges Escoffier as a main influence alongside modern day chefs as Raymond Blanc and Marco Pierre White.
Peter still enjoys cooking and aided by Ben Sampson and Jason Hill, who have been with the Taylor’s kitchen team for 11 and 5 years respectively, he loves using all the amazing ingredients and produce that Devon has to offer - particularly all the fresh fish, meat and game. Recently he has been experimenting with ice creams and has perfected fabulous Brown Bread ice creams, which like Marmite, you either love or hate!
Taylor’s Restaurant is situated in the heart of Dartmouth, on the Quay, overlooking the Boatfloat and the River Dart. Both Peter and Pauline say they never get tired of the view from their windows, especially at Regatta times and when there are visiting ships docked in the harbour. The views are stunning and it’s probably the best place in town for people watching!
First Published December 2011 By The Dart
