Jamie Oliver’s original Fifteen restaurant in London will reopen its doors at the end of April following a full refurbishment.
Not only is a makeover at the Westland Place reastaurant in progress, but new head chef Jon Rotheram is at the helm to provide great food using the best British seasonal produce for a daily-changing menu.
Jon was previously working at Fergus Henderson’s world-renowned St John restaurant in the West End.
Jamie said: “I love Jon’s cooking. He cooked some of the best food I had last year and is a real rising star. His food has honesty, edge and attitude but now he’s running the kitchen at Fifteen he’s free to let his own style come through. The plates are ballsy yet elegant and precise, and comfort food at its best. On top of that, all the dishes will be totally produce driven and great value.”
Guests will be encouraged to choose from a selection of small and large plates for the table. The new menu will include such dishes as Dorset crab, rye crackers and dill, Grilled lamb sweetbreads with yoghurt and pickles, Wild asparagus, Suckling pig and hay pie (for two), Grilled sole with fennel and salted lemon and Smoked venison sausage with cress and pickled mustard seeds. For dessert there will be an inventive and delicious Rhubarb and custard éclair, Chocolate and salted caramel cookie with a malt milkshake, and Set ivy cream, honey and hay with a ginger biscuit.
Executive Chef Jon Rotheram added: “I want Fifteen to be a relaxed, fun, local restaurant where you can pop in and just have a good time. For me the menu is the kind of food Jamie and I want to eat when we’re at our happiest. I’m going to use British produce wherever possible, and whole animals and fish will be butchered and prepared on site every day. I want the ingredients so good they speak for themselves. Whether you fancy dropping in for a few drinks with a couple of bar snacks, a really decent homemade pie or a simple, perfectly cooked fish, we’ve tried to make sure there’s something for everyone. But whatever you do, save room for pudding – the Rhubarb and custard éclair is something else.”
Jamie concluded: “This re-launch is about what I want Fifteen to be and stand for as we jump into the next 10 years. I’m grateful that we’ve been busy in the last ten years, but I really want to focus on it being an iconic neighbourhood restaurant – a place you can drop into and eat with or without booking. Fifteen is the beating heart of what I do. It was the first quality social business of its kind when we opened 10 years ago, and it’s still unique, special and going strong as a non-profit restaurant today, with what I think is the best chef apprenticeship in the world.”
A new feature of the restaurant will be a beautiful bar area, serving a full range of craft beers, wines and spirits, classic cocktails and original concoctions from our talented bar team. All of the cocktails will be seasonal and use only in-house infusions and syrups. We’ll also be serving some outrageously delicious bar snacks, including plates like Beef and barley buns with horseradish, Cured pig’s cheek and walnut, Smoked anchovy and hens eggs and Lincolnshire Poacher croquettes.
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