Ever since my trip back to Blighty in 2013, I’ve been on a Jamie Oliver kick. My university friends suggested dinner at Barbecoa for one of our rare mini-IPAG reunions. Dinner was lovely with cocktails to match and I found the view of St. Paul’s particularly stunning! I’ve followed Jamie Oliver’s Instagram since then and often reference his site for the rare occasion I cook a meal. This year I decided that Jamie’s resto FIFTEEN had to be on the itinerary.
Uber(ing) over was interesting as we almost got dropped off at the Jamie Oliver headquarters. That must be where all the magic happens! It turns out that FIFTEEN was established in 2002 and gives young unemployed people a chance for a better future through training in the hospitality industry. Every year they recruit 18 people between the ages 18-25 to become professional chefs through their apprentice program. How cool is that! Delicious, ethical and socially responsible…I dig it.
When we finally arrived our table hadn’t turned over yet. We decided to take a trip to the off-license around the corner for some bare necessities and soon returned to perch at the bar. I took a look around lounge area and happened to spot a small sign that noted their gin pairing classes offered on the first Tuesday of every month. If only I were in town a bit longer! Every time I come back to London I feel this way. There’s just so much to see and do … So many places to eat and drink! It just keeps getting better.
FIFTEEN specializes in mostly gin-based cocktails. I decided to order the “Rose Gimlet” – Beefeater gin, house made yuzu and rose water cordial served straight up. It was soft on the palette and the yuzu prevented it from going in the “soapy” direction. I’ve always appreciated the brave incorporation of floral flavors the Brits have mastered. Elderflower has certainly seen its days…Could rose flavor beverages be the way forward?
After deserting my phone with the bartender who was kind enough to charge it, we were escorted over to our table and seated with menus. The daily “Chef’s Selection” was £55 for five courses which seemed like great value. We decided against the wine pairing in efforts to be conservative. (haha) Instead we opted for a white and red recommendation that would transition well with the courses. I was trying to avoid falling on my face before the night’s end.
This is what happened:
We had VIP seats right next to the open kitchen which allowed sneak previews of delicious plates being served.
This delightful little amuse-bouche came out to play! It was a miniature cream cheese tarte topped with truffle and scallion shavings. This wouldn’t be the first time we saw truffles that evening.
Burrata, Grelot onion and Smoked Walnut and Malt: This was by far one of my favorite courses from the meal. What is not to like about the creaminess of burrata? This dish was a refreshing change from seeing another soft Italian cheese come out with your typical tomatoes and basil. It was rich and smokey and made me think of the transitional season we are entering. Complex with both flavor and consistency as well as providing a seasonal touch…It’s like taking your burrata camping.
Dorset Crab, Courgette, Wild Fennel, creme fraiche: This dish went in the entirely different direction from the burrata course. We went from a smokey fall dish to light, bright and colorful in the literal and flavorful sense.
Agnolotti, Summer Truffle, Courgette and Parmesan: This course went really well with our amuse bouche and burrata course. The cheese stuffed agnolotti was wading in a pool of what appeared to be parmesan and courgette foam, then sprinkled with a dusting of summer truffle. It was decadent in flavor but light enough to still leave room for what was coming. They may be hard to photograph but certainly not to eat!
Course 4: OUR MAIN
Short Rib with Garlic and Montgomery Cheddar Mash: Anyone that knows me well understands that I am new on the meat-eating front. I try to save it for special occasions and travel. Talk about the planets aligning for me to experience the mouth watering short rib at FIFTEEN. This beef actually melted on my tongue. The Rioja paired with this dish was enhanced with notes of cherries that paired with the jus beautifully. The mashed potatoes were velvety soft and whipped with garlic and one of my favorite things to come out of the U.K., cheddar. I. Was. In. Heaven.
Intermezzo: Sorbet blah blah blah
Et Enfin: Dessert!
English Strawberry, Goat’s Milk Ice Cream, Elderflower and Spring Herbs: While goat-based dairy confused my tongue in the past, it made perfect sense in this dish. We see a return of the elderflower (in a jelly form) which ties both the earthy qualities of the goat’s milk and the (crunchy herb bark) together nicely. The English strawberry (reduction) added an extra tart…zing! This was followed up by a selection of British cheeses. (not pictured here.) I was way too involved.
Last but not least, our check was served with house made truffles to take the edge off receiving the tab. The issue was that they were so rich and chocolaty, they left us thirsty! What to do?
We were quickly sorted out with a list of after dinner beverages. While battling severe jet-lag I was seriously impressed that I made it this far. I didn’t want to ruin the good trend I had going and decided to order an espresso martini by suggestion of our server. This rich and velvety caffeinated boozy-bev did just the trick. Smart server!
We had such a divine experience at FIFTEEN that we ended up closing the joint down. While very full and very merry, it was time to be on our way.
I highly recommend FIFTEEN for a place to kick back and relax with friends. Even if it’s only “near Shoreditch” you’ll still feel cool sipping on delicious cocktails with helpful and enthusiastic staff. I’d totally go back if this was my city.
HAPPY GIRLS! <3 <3
<3 Jenzie xoxo
For More Information: FIFTEEN
Questions, Comments, Concerns and Review Requests Please email to: JenzieInTheCity@gmail.com
Click Like* and Share* with your Friends!