Jamie Oliver's first Fifteen moved into this old Hoxton warehouse in 2001 and it's been action all the way ever since. Spread over two floors the restaurant has undergone a full refurbishment and now has a more relaxed neighbourhood vibe, a place where you pop in for a quick drink and a bite to eat, or linger over a leisurely meal. The interior features a new bar area with a copper top bar, as well as a wood oven and a new open kitchen, where diners can watch all the action.
Jamie has appointed new Executive Chef Jon Rotherham to take the reins, a former sous chef at Fergus Henderson's highly regarded St John Hotel. The new British menu will reflect the "nose to tail" which has proved to be such a winning formula at St John, with guests choosing from a selection of small and large plates for the table.
Some of the dishes that appear on the carte could be Telmara Farm duck ham and quince, rock oysters, apple and dill vinegar or maybe asparagus and eggs from Jamie's garden. Among the large plates look for lemon sole, brown shrimp, sea purslane and almonds or grilled rump of Hereford beef, potato, cipollini onions and cow's curd. There are some tempting desserts to finish in the shape of rhubarb and custard éclair and set ivy cream, honey and hay paired with a ginger biscuit.
The bar area serves a full range of craft beer, wines, spirits and well-crafted seasonal cocktails using only in-house infusions and syrups. Fifteen will also be offering some tasty bar snacks such as beef and barley buns with horseradish, cured pig's cheek and walnut and Lincolnshire Poacher croquettes.
Also featured in: AA Guide, Good Food Guide, Michelin Guide, Harden's.
|Vegetarian||Private Dining Room||Private Parties|
|Parking Nearby||Children's Portions||Accepts Cards|
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