OUR Story

Taylor’s is a family run restaurant in the heart of Newark.

Our father & son chef team, Steve & Rhys Taylor now have over 50 years of experience between them and share a passion for excellent food with minimal waste.

Steve’s background is both decorated and extensive, he was the head chef at Prue Leith’s 2 Michelin starred restaurant in Mayfair before moving to South Africa for a number of years.

Rhys has been trained by his dad from the age of 14, starting his apprenticeship at aged 16 and qualifying as a Chef at 18 years old in 2018, at which point they decided to open a restaurant and 6 months later they opened Taylor’s.

At Taylor’s we apply a nose to tail eatery ethos to everything we buy. Whether that is fruit, vegetables, meat or fish.

All our butchery is done in house but not all cuts are suitable for a 6 or 12 course tasting menu, which is why we introduced our Monday pie nights.

Vegetable trimmings are used for purée & stock, bones & shells are all used for stock, cuts of meat such as: venison haunch, pork belly & beef fillet are all used on our set menu & tasting menus - and the braising cuts are used to make our pies.

Whether we are prepping for a set menu, Sunday lunch, tasting menu or our pie night menu our process and ethos remain the same: excellent quality and excellent value.