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After 10 years serving great Italian food and seeing 10 groups of apprentices complete the course, Jamie Oliver's Fifteen closed its doors in April to undergo a much-needed facelift.  One month later it is open again with a stylish new interior and elegant menu to match.

Executive Head Chef Jon Rotheram, previously of St John, has brought modern European dishes to the daily-changing menu, using the best British and seasonal produce.  Diners are encouraged to share plates which include Smoke venison sausage with cress and pickled mustard seeds, Dorset crab, rye cracker and dill, and the delicious Rhybarb and custard eclair for dessert.

Smaller bites such as Beef and barley buns with horseradish or Telmara Farm duck ham and quince are also avaliable in the new bar area, which serves craft beers, ciders, wine and cocktails with an empasis on British heritage.

Despite the changes, the heart of the business remains the same.  As Jamie says: "Fifteen London is my baby - I had a beautiful idea that somehow because a reality in 2002 when we first opened our doors.  My intention was really simple: one hand to create one of London's finest restaurants and, on the other, to use the magic of cooking to give young people who've often faced enormous challenges in their lives, the opportunity to unlock their true talent, through great training and mentoring."