8 Questions with Dom Taylor

Dom Taylor will be known to many as the winner of Five Star Kitchen: Britain’s Next Great Chef. His prize? A residency, The Good Front Room, which brought elevated Caribbean cuisine to the five star Langham Hotel in London. Taylor’s first solo project since his win is Marvee’s Food Shop, now open in Ladbroke Grove, West London, and available on the CODE app with 50% off food. Here’s why you should check it out.

Who’s Marvee? And what’s Marvee’s Food Shop?

Marvee is Marveline, my mother, fondly known by her friends and family as Marvee. My mother is a big inspiration in my life, a super woman, single parent, high achiever, who gave us the tools to go off into the world and be the best that we can be. I wanted to honour her in my restaurant. She is proud beyond measure. I’ve never seen her so proud as at the launch party. Marvee’s Food Shop is a playful and soulful nod to the Caribbean takeaway. It’s taking that kind of mom-and-pop takeaway experience, playing on those nostalgic feelings, elevating it, and bringing it into 2025.

Was that something you felt was missing?

Absolutely. Caribbeans have been in the UK for so long and the cuisine has remained the same. I think it’s a very guarded cuisine. It’s very hard to change it because there’s so much tradition and heritage and it needs to be done so respectfully. On the back of me winning the show, I feel like I’ve been given the space to push those boundaries because I’ve been respectful and I’m doing it authentically.

Is there a signature dish at Marvee’s?

We only have five main dishes and they’re all my signatures. I’ve got a dark rum and raisin glazed pork belly which I’m super excited about; I’ve taken my classical training and inputted my family heritage and tradition into it. I’ve also got jerk kitchen with my own plantain jam. I’ve got some crispy spiced banana blossom with gungo pea daal for vegans—I really want vegans to feel considered, like this is a place for them to dine; I’ve got escovitch fish; and curry goat.

And you also do some great drinks.

I’ve taken some classic Caribbean punches and turned them into milkshakes, so we’ve got carrot juice, pineapple punch and peanut punch. I’ve taken those flavours, with cinnamon in there, pimento, and vegan cream—we’ve kept it vegan—blended them with some ice and served in a nice tall glass.

For people who know Caribbean food, what do you think they’ll enjoy about Marvee’s?

They’ll be excited by dishes they know but have never had that way before. For example, the waffles that come with every dish. I’ve taken bammy, which is a cassava and coconut milk bread, and made a waffle. Festival, which is an enriched fried dumpling, I’ve taken the cornmeal and mixed that into a waffle. People who know Caribbean food will be, like, “wow, I know this but I’ve never seen it like this before. It feels brand new.”

And for those less familiar with it?

For foodies who don’t know Caribbean food and are being introduced to it, they’ll see this stands up next to all the other cuisines they’re trying. It’s bold, adventurous, exciting, Instagrammable.

Why did you choose Ladbroke Grove for it?

Ladbroke Grove has this mash-up of culture and class and arts. Notting Hill Carnival, of course, is there. It’s got this really good melting pot of different cultures and communities. I live in Deptford and I feel like Ladbroke Grove is very similar to Deptford and Dalston—places that are rich in culture and with a very diverse community. It’s super important for me to be in a space where I feel anyone can come.

Finally, what plans do you have for Marvee’s?

Marvee’s is a brand that is able to roll out. I want to see Marvee’s up and down the country. I want to see it at major train stations. I want it to be that brand that is dependable, reliable, authentic, with great service, great quality food, and a great story.