Head chef and owner of FINE DINING RESTAURANT Tallow, Robert Taylor, is equally humble and passionate about bringing his modern British cuisine to Tunbridge Wells and UK foodies.
Talking about how he decided on the name Tallow, Robert confirms, “There were lots of names flying about”. A last-minute suggestion, which has since become synonymous with the head chef’s food style caught his attention — and Tallow stuck. “The idea behind it suits my style of food, which is quite rich, quite indulgent,” Robert continues.
“I use a lot of animal fats to cook with and those sorts of flavours, so Tallow just seemed to fit,” Robert says. It was lucky, too, as the head chef landed on the name just in time to authorise all the restaurant’s signage and make finalisations to the business.
Remain in recognition
On a personal level, upon opening its doors, Robert’s big achievement was to become one of the UK’s top 100 restaurants. “We did that within about three and a half months of being open, which was amazing,” says Robert. “We’ve come off again now, but hopefully we’ll get back on it,” humbly adds Robert. A reflection of the ever-expanding, competitive and challenging landscape.
Industry recognition and being the best at his craft motivate Robert’s creations. “It’s a nice pat on the back; you know you’re being voted by your peers, and that means you’re doing something right,” says Robert. Above all else though, the head chef’s aspirations are “to stay busy, stay consistent and stay relevant”, Robert emphasises, a feat the restaurant is excelling at.
Summing up style
Sources of inspiration come from within the kitchen and among other chefs. “The things that inspire me as a chef are flavours, ingredients, and just making sure that the ingredients we use aren’t overworked,” says Robert. Keeping them as tasty and as fresh as possible is key. Other chefs propel Robert to create something different. “There are some really good chefs out there doing really good food, and it inspires you to want to do better,” Robert adds.
Tallow’s food style can be described as modern British. Drawing on influences from everywhere, Robert expresses it’s also important to keep it simple but super tasty. “All we’re trying to achieve is the kind of food we want to eat when we go out,” says Robert. Making it his kitchen policy, Robert says, “we don’t try to shock anybody with strange flavours, just keep it tasty”.
Robert values the balance between local produce and quality cuisine from international suppliers, ensuring the best products possible. “We use good local food but also good food from further afield.” Currently, one of Tallow’s most popular dishes is barbecued monkfish, served with Thai green curry sauce, puff toasted rice, and roasted butternut squash. “It’s really, really flavoursome,” Robert enthuses.
Walking the industry’s tightrope
Rising energy and staffing costs are significant hurdles the industry is battling, elevating Tallow’s need to keep costs under control and be cautious with staffing levels. Costs and staffing issues are “difficult to balance without sacrificing the quality of service or quality of food, it’s a real kind of tightrope to walk”, Robert shares.
Clearly, in a tough environment like this, it’s important for businesses to stand out, and marketing through online channels such as Instagram is important to Tallow’s continued success and presence. A photographer visits once a month to photograph the restaurant’s new menus, which changes every single month, consistently featuring three starters, three mains, three desserts, and a tasting menu.
Telling their story on Instagram is a big part of connecting with customers. Currently, Tallow has three chefs, including Robert and two front-of-house staff and three part-time staff members. “So we’re a very small close-knit team,” says Robert.
Tallow’s main downstairs restaurant has a maximum capacity of 26 covers. “We never double-book tables; once you book a table, it’s yours for the evening,” says Robert. The restaurant is open Tuesday through Saturday for lunch and dinner. “So we get every Sunday and Monday off as a team, which is quite nice, and it works with staffing levels to have a five-day week,” says Robert.
The restaurant also has its Chef’s Table upstairs, which seats eight people. “It’s a really nice extra space to have; it gives people a little bit more insight into the products that we use and the background that goes into each dish,” Robert adds. The Chef’s Table is always available to book per chair on Friday and Saturday evenings.
Be in hospitality, wholeheartedly
What advice would I give someone coming into the industry as a chef? “Do it, it’s a great industry,” Robert shares. Reminiscing over how positive it’s been for him, Robert relays, “It’s been hard work, but it’s been really rewarding. I’ve worked in some great places, with some great people, and made some great friends. It’s a really good way of life”.
Caveating this positive industry picture with some consideration, Robert says, “But you have to be in it”. When you know you are, the world’s your oyster. “Just enjoy it for what it is and don’t rush to try and be head chef, don’t rush to try and get the next promotion, just focus, keep your head down, work hard and learn as much as you can,” says Robert.
As for the ethos Tallow, led by head chef, Robert, lives by? “We don’t try to compete with anybody else,” says Robert. “We just do what we do, and we do it as well as we can.”
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