The Handbook
The Handbook
By | 8th May 2013

Jamie’s Oliver’s Fifteen is back with a vengeance following a complete refurb. At the helm is executive chef and St. John alumnus, Jon Rotheram serving up a daily changing seasonal menu with the best of British ingredients from which guests are encouraged to choose a selection of small and large plates.

The new menu features 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’s Rhubarb and custard éclair, Chocolate and salted caramel cookie with a malt milkshake and Set ivy cream, honey and hay with a ginger biscuit.

Rotheram is insistent that food will be seasonal British 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,” he says.

Adds Oliver: "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 from his time spent at Fergus Henderson’s St. John's, but now he’s running the kitchen at Fifteen he's free to let his own style come through."

A new feature of the restaurant is a beautiful bar area, serving a full range of craft beers, wines and spirits, classic cocktails and original concoctions. Just like the food, all of the cocktails will be seasonal and use only in-house infusions and syrups and bar snacks include Beef and barley buns with horseradish, Cured pig’s cheek and walnut, Smoked anchovy, eggs and Lincolnshire Poacher croquettes.