Square Meal Restaurants & Bars 2008
“Since the Fifteen Foundation started training unemployed young people as chefs, 45 apprentices have graduated, & the London mother ship of the social enterprise has been joined by restaurants in Amsterdam, Cornwall and Melbourne, Don’t go expecting to see Jamie Oliver – he’s no longer involved in the day-today running of the restaurant – but nevertheless his DNA is all over the menu. Where else would you find dishes titled “Wicked Sicilian fisherman’s stew’ or ‘Beautiful marinated buffalo mozzarella with char-grilled Sicilian peaches & prosciutto di Parma’? Ingredients are painstakingly sourced & are reflected in the full-flavoured dishes. And while once there were all manner of distracters, these days there’s nothing but praise for the ‘five-star food’. ‘trendy décor’ & ‘great service. OK, you’ll need to boost your bank balance to pay for the meal, but at least you will be boosting your conscious too.”
Time Out Eating and Drinking Guide 2008
"Despite celebrating its fifth anniversary in 2007 and sprouting offsets as far as Melbourne, standards haven’t slipped at Jamie Oliver’s Fifteen. The modern Italian food remains nigh-on flawless, whilst service is unpretentious yet consummately professional. Whether you opt for the informal ground-floor trattoria, now open for breakfast, or the funky, retro-style basement restaurant, expect to find produce sourced from top-notch suppliers and a daily changing seasonal menu offering quirky specialties.
One of the highlights of our lunchtime visit was outstanding pizzoccheri, a wintry dish of buckwheat tagliatelle with cheese and greens that originates from Valtellina, a valley near the Swiss border. Still, Fifteen’s forte lies in creative dishes that are less rooted in authenticity, like an impressive starter of roasted beets, blood orange and fresh goat’s cheese salad with a mint and pomegranate dressing was remarkable. When we realised that the only dessert available on the set lunch menu was unsuitable for vegetarians, our waiter promptly substituted it for another from the a la carte without additional charge. The involvement of Matt Skinner as wine buyer and occasional sommelier ensures that the wine list remains fairly priced and diverse."
GQ Restaurant Guide 2008
“A rustic, relaxed Italian restaurant from Jamie Oliver, Fifteen Trattoria sits proudly upstairs from the more retro dining room below, the combination of which makes up Fifteen London. It’s far easier to get a table here than any of Oliver’s other ventures, and not because it’s below his usual par. The a la carte menu changes daily and set-lunch menus offer two courses for a reasonable £22, or three for £25. Executive head chef Andrew Parkinson whips up staple Italian favourites such as penne all’arrabbiata, lots of antipasti and a delectable confit of duck leg.
Not only will you be served delicious food, you’ll also be supporting the foundation and apprenticeship scheme that is part of the international Fifteen brand.”
Zagat Restaurant Guide 2008
“Six years on, the fuss around Jamie Olivier’s charity-program restaurant still hasn’t died down – and why not, as it remains a refreshing option in Hoxton…they’ll offer you innovative Med cuisine that’s awesome (even if it’s not a bargain) in either the casual trattoria or the trendy but relaxed dining room.”
The Italian Magazine, November 2007
“THE LOOK: Downstairs at Fifteen, the retro styling and open kitchen combine to make the dining room a relaxed and friendly environment, while the Trattoria is an informal space open for breakfast, lunch and dinner
TYPICAL DISHES AND PRICES: The dining room serves fantastic Italian-inspired food in generous portions. At lunchtimes there’s a set menu priced at £22 for two courses and £25 for three courses (Monday to Friday). The men changes daily. Try the salad of mozzarella di bufala campana with red globe grapes, shallots, tarragon and aged balsamic vinegar, followed by risotto with Veraci clams, Prosecco and black olive pangrattato.”
WHY VISIT: Great food in relaxed surroundings and eating here contributes to a good cause."
Where London 2007
“Justifiably busy not-for-profit restaurant run as a training scheme for 30 dedicated but unemployed youngsters each year. The food is delicious – with an emphasis on using high quality seasonal ingredients. If you can’t get a table for dinner, try the excellent breakfast.”
Trattoria antipasti photo by Christoph Olberz, Germany