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Treading the careful line between informality and sophistication, Jamie Oliver's flagship social enterprise still trains 18 unemployed young people every year in the ways of the kitchen. They whip up a seasonal roster of "amazing" Brit-inspired plates overlaid with Italian influences – witness Dorset crab bisque with piquant, salty notes of 'nduja and samphire or Middle White pork chop with new season's garlic and piattoni beans. We're also fans of the majestic Hereford short rib with Grelot onion, King Edward mash and Montgomery Cheddar, as well as the clever pairing of Cornish hake with new potatoes and smoked crème fraîche. They now do a special Sunday lunch menu, but whichever day you go, leave room for dessert – the well-spiced carrot cake trifle is unmissable.
This week has been a busy one, so I was excited on Tuesday to go along to Jamie Oliver's Fifteen restaurant for dinner. Nothing relaxes me more than food. Fifteen was set up in 2002 as a social enterprise that uses the wonder and magic of food to help unemployed people find their start in life, with the ultimate hope of a better future. They are part of Fifteen's apprenticeship programme...
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