Imagine a world where the traditional elegance of London’s Langham Hotel meets the vibrant flavors of the Caribbean. This is the reality at The Good Front Room, a new restaurant that’s making waves with its unique blend of heritage and culinary artistry.
The Langham, known for its refined afternoon tea and the culinary legacy of renowned chef Michel Roux Jr., has taken a surprising turn. Roux, after announcing the closure of his two-Michelin-starred restaurant, Le Gavroche, and the non-reopening of The Langham’s Roux at the Landau, has decided to pass the torch to a new generation. This new era is spearheaded by Chef Dominic Taylor, the winner of Channel 4’s “Five Star Kitchen: Britain’s Next Top Chef,” and his passion project, The Good Front Room. This restaurant is a tribute to his Caribbean heritage and the special room in his Great Aunt Myrtle’s home that was reserved for entertaining guests.
A Transformation of Tradition
Stepping into The Good Front Room is like stepping into a vibrant art gallery. While the hotel’s iconic lobby and Artesian bar remain, the Palm Court, once a haven of tranquility, now pulsates with energy. Bold art prints, a soundtrack of funk and soul classics, and a striking maximalist wallpaper design transform the space into a lively celebration of Caribbean culture. Even the staff embrace the theme, adorned in wallpaper-patterned dresses or pink jackets and tweed trousers paired with white trainers. The atmosphere is electric, with a diverse clientele of friends and couples creating a joyful symphony of laughter and conversation.
The menu itself is an exploration of Caribbean flavors, with ingredients like rum, plantains, goat, and sorrel taking center stage. These unique ingredients are woven into both the dishes and the specially curated cocktail list. We embarked on a culinary journey, starting with the Caribbean Queen, a tequila-based cocktail with salted caramel and tamarind, and the Sorrel Cosmo, a fruity and refreshing take on the classic Cosmo.
While both cocktails were interesting and beautifully crafted, we found them a touch too sweet for our taste. However, the vegetable crisps, a delightful blend of sweet potato and plantain, provided a welcome counterpoint to the sweetness. Our amiable server, Abdullah, guided us expertly through the menu, ensuring we were perfectly catered to.
A Celebration of Caribbean Cuisine
Our culinary adventure continued with two classic Caribbean dishes: jerk chicken and ackee and salt fish cake. The jerk chicken was a symphony of textures and flavors: tender, juicy chicken, smoky charcoal sear, blackened sweetcorn dressing, and a hint of tart lime juice. The ackee and salt fish cake was equally impressive, featuring a spiced croquette of salt cod with a scotch bonnet and garlic sauce, a refreshing salad of heirloom tomatoes, grilled pineapple, and escallion oil.
We couldn’t resist adding a side of the fiery hot pepper sauce, which added a welcome kick to our meal. The sauce was a perfect blend of spice and warmth, a little hug of heat for the soul.
As if to extend the festivities, we indulged in another round of cocktails. This time, we opted for the carrot cake punch, a liquidised Christmas cake in a glass, and the piña verde, a vibrant mix of Chartreuse, pineapple, coconut, and lime. While the cocktails were undeniably delicious, we found ourselves gravitating towards the more savory flavors. We settled on a crisp Saint Martin Chablis 2022 from Domaine Laroche, a refreshing accompaniment to our meal.
The main courses were a testament to Chef Dom’s culinary prowess, showcasing traditional Caribbean fare with an elegant touch. We sampled the Curry Goat, Chef Dom’s signature dish, featuring melt-in-the-mouth goat shoulder, breadfruit, roti, and a spicy, earthy sauce. The banana leaf baked sea bream, my personal favorite, was a masterpiece of flavor and technique. The lemongrass and ginger-infused sauce, nestled under the skin, created a symphony of aromas and textures. The fish was perfectly cooked, flaky and moist, and the accompanying sides, including crisp veg slaw, green plantain gratin, sweet plantain, and rice and peas, added a delightful complexity to the dining experience.
Even after such a substantial meal, there was always room for dessert. The cocoa bean pud, a decadent combination of dark chocolate, coffee-chocolate mousse, and ginger cake, was a true indulgence. We shared this delightful creation, finding ourselves unable to finish it despite its irresistible flavor combination. We sampled the dairy-free coconut milk soft-serve ice cream, another delicious and refreshing treat, but even our sweet tooth couldn’t conquer the generous portion.
A Culinary Revolution
The Good Front Room is not just a restaurant; it’s a celebration of Caribbean culture and a testament to the evolving landscape of British cuisine. Chef Dom’s passion and culinary talent have brought a vibrant and unique perspective to London’s dining scene, and it’s clear that the city is embracing this new wave of flavor.
So, whether you’re looking for a special occasion destination or simply a night out filled with delicious food and joyful atmosphere, The Good Front Room is the perfect place to experience the warmth and hospitality of the Caribbean in the heart of London. Come experience the magic for yourself; there’s a plate of sunshine waiting to brighten your day.
