New Petone restaurant jumps straight into the frying pan
OVENS AT Taylor’s on Jackson have only just warmed up but already the new restaurant has been a part of two of the biggest events in the food calendar.
Glen Taylor opened his restaurant at the start of August.
A week later he was sharing a food stall at the largest beer festival in Wellington last Saturday.
“At Beervana we shared a stall with GooseShack. I was also involved with Panhead’s media brew beer for Beervana which was fun,” said Mr Taylor.
Now the Petone eatery is straight in to the celebrations of another Wellington festival.
“The restaurant opened the week before Wellington on a Plate, so we opened right into it.”
Mr Taylor has put together a separate menu for the festivities and was quick to respond to what his signature dish will be.
“Oh the seafood for sure.”
“We only use live oysters. So you can’t get fresher oysters than that.”
The Australian born cook has had a lot of experience in the kitchen but this will be the first time he has owned a restaurant.
“It’s going to be a little different you know you’re spending your own money and it’s quite hard for restaurants at the moment. But local support has been amazing.”
Despite being the head chef for several high profile kitchens Mr Taylor had humble beginnings when starting out in the kitchen.
“I started as a kitchen hand when I was 12 after school, for no pay.”
Now 32, he has headed kitchens in restaurants such as Hummingbird in Wellington.
Taylor’s on Jackson will be one of multiple venues taking part in a food tasting event this weekend called the Petone World Food Tour.
‘Foodies’ will be walking around the Petone streets trying different food and drink with influences from all over the globe.
Others taking part in the event include La Bella Italia, Revive espresso, The Empire and Jackson Café & Bistro.