Revelations: David Taylor, chef director, Grace & Savour, Solihull

We delve into the life and inner thoughts of a top chef. This week: David Taylor, chef director of Grace & Savour, Solihull

What was your first job?

A French bistrot called Pierre Victoire, which is now Le Bistrot Pierre group

What do you normally have for breakfast?

Coffee and porridge with peanut butter and honey

Tell us a secret...

Egg yolk colour has nothing to do with a chicken’s happiness but simply a reflection of their feed

Which is your favourite restaurant?

I haven’t been recently but I went to the Ledbury in 2013 and it’s still with me now. David Thompson’s Nahm and Maaemo have also always stuck with me and recently Hjem and Ynyshir were incredible

What’s your favourite hotel?

So many good ones, but time and moment is everything. My stay at the Artist Residence, Oxfordshire with my wife was blissful and a much-needed getaway

What is your favourite drink?

Ruby ale

Which person in catering have you most admired?

Glynn Purnell has always been a mentor to me and someone who taught me to believe in myself. Through all he has achieved and created he has always dedicated himself above and beyond to his team

Which ingredient do you hate the most?

Kidney, it just tastes like what it digests!

Which person gave you the greatest inspiration?

Esben Holmen Bang, he was so clear on Maaemo’s direction, food and ethos. He always knew how to take it to the next level, even after winning it three stars. That infinite mindset is something I have tried to take on and apply at Grace & Savour

If not yourself, who would you rather have been?

Other people have done great or greater things than I have or will ever do; however, I would never want to be someone else

If you had not gone into catering, where do you think you would be now?

I did want to study criminology as a psychologist, however, I was always going to be a chef

What’s your favourite film?

Whiplash

Who would play “you” in a film about your life?

Elijah Wood

What is your favourite prepared product?

Creamed horseradish or Branston Pickle