Located in Shoreditch, the restaurant itself was a ways away from central London, probably one of the longest Tube rides we’d taken this visit to London. The atmosphere inside was definitely casual with a lively, loud dining room filled with groups of people and families. We were shown to a slightly tippy table, but the server quickly leveled it out by putting a cut down wine cork under the leg.
|Vanilla and Strawberry Lemonade|
We started with tortellini of crown prince squash, roasted garlic, marscarpone and crushed amaretti and sage butter. The tortellini was hand rolled, and the squash within was rich and creamy. The fried sage on top was aromatic and crispy, flavoring the butter the tortellini were swimming in, complimenting it well without overwhelming them. The crushed amaretti added a crunchy contrast to the tender and light pasta. The lightest potato gnocchi with braised Savoy cabbage, Fontina and pancetta pangrattato was indeed light and pillow soft, dissolving in your mouth without chewing, and was contrasted with crunchy breadcrumbs.
|Make Shift Table Leveler|
The chocolate brownie with vanilla cream and crushed honeycomb was very dense and the chocolate was very dark, to the point of bitter, although we enjoyed the crispy bits of honeycomb within the ice cream on top.
|Char Grilled Thirsk Farm Lamb|
Since he seemed hell bent on arguing with me about this, I tried reasoning with him once again that the Tiramisu semifreddo was far too cold to be served as it was, since I had to stab it repeatedly with the spoon to get a small bite, that I did know what semifreddo meant, and gave him my card to tell him I was an experienced food blogger, and therefore at least was somewhat educated on food. Still unwilling to let it go, he once again insisted that we remove the already optional service charge as it must have been the servers fault. He also couldn’t resist once again telling me that I was uneducated bovine who didn’t have a clue what semifreddo meant.
I would recommend that based on the manager's customer service skills at Jamie Oliver’s Fifteen London, that they send this manager to a course on customer service or replace him someone who is willing to resolve issues without resorting to belittling their customers. Even had I been wrong, it would have been easier for them to simply remove the two desserts from the menu and send us quickly on our way out the door instead of spending all that time arguing with me and potentially making a scene in the restaurant, because they had no idea whether or not I would be the type of customer that would get up and start yelling. I would also highly recommend that Mr. Oliver spend less time living the life of a celebrity chef and more time overseeing the business that bears his name, because I highly doubt any restaurant owner would want a customer dealt with as we had been. Never in this bovine’s life had I had management treat Moo so poorly over so little money, and for a problem that was easily rectified. I hope this is a one-time incident and that it has never happened nor will it ever happen to anyone else. However, if you are the type like us to actually bring up problems with your dining experience to management, save your time, money and dignity and skip Fifteen London, because you’re likely to leave more upset than it’s worth.
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15 Westland Place
London, UK N1 7LP
011 44 020 3375 1515