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The London eaterie has re-opened for dinner under the same 28-strong team of professional chefs and new apprentices for the year – the ninth group of young people to start Fifteen's unique training programme since the restaurant was the subject of channel 4's Jamie's Kitchen series in 2002.
Fifteen London, which continues to draw inspiration from "the most exciting food destinations of Italy" – Campania, Piedmonte, Puglia and Tuscany, now features a refreshed menu design upstairs in the Trattoria and downstairs in the flagship restaurant.
And the set lunch and a-la-carte menus have been modified to reflect the changing seasons and availability of ingredients.
Dishes include: carpaccio of Buccleuch Estate scotch beef, hung for 28 days, with grilled radicchio, Taggiasca olive dressing and parmesan and rosotto bianco with roasted seasonal mushrooms, thyme, flat leaf parsley, marjoram and truffled pecorino.
Other dishes include a dessert of buttermilk panna cotta, spiced plums and orange shortbread.
Alongside the alterations to the menu, the restaurant has been updated to align with the "period of maturity" that the restaurant is going through.
Throughout both dining rooms, diners will now see a "simpler, fresher feel of wooden floors and muted wall colours" while upstairs in the Trattoria there will be more copper tones and wood decorated with kilner jars of ingredients and a selection of hanging meats.
The restaurant's "most famous and best-loved features" such as diners being able to see directly into the kitchens will remain unchanged as will the restaurant's sourcing of ingredients from close supplier contacts.
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