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Daryll Taylor

It has always been about food, cooking with his Great-Grandma from the age of three, gardening his own vegetable patch by six and at nine he had started picking mushrooms before school, trout fishing and making jams.

His professional training began in Newbury, before spending time at the Ecole de Cuisine Française. He worked stages in Provence and with Franco Taruschio at the famous Walnut Tree near Abergavenny. He also worked with Gary Rhodes at his acclaimed Greenhouse Restaurant, London for 2½ years.

Moving to Australia, his work at ‘The Jersey Cow’ in Sydney won rave reviews in The New York Times and was one of the top 10 best restaurants in Sydney for the 2000 Olympics. Daryll was named one of Sydney’s five ‘most visionary young talents to watch’ by Maggie Alderson in Food & Wine Magazine (USA).  He went on to open ‘The Sea Cow’, an extremely up-market fish & chip shop, which also received great reviews including one in the Australian ‘Vogue’. Whilst in Sydney he did some TV work, taught various cookery classes and became the food editor for ‘Belle’ Magazine.

With a return to the UK he joined the team at Thyme, the perfect home for his skills as a passionate chef-tutor, gardener, bee-keeper and all-round good-guy!