Off the streets and into the kitchen
Fifteen Cornwall is an extension of the not-for-profit restaurant initiative in London started by Jamie Oliver, where young people on the ropes can learn the ropes of a commercial kitchen, graduating 18 months later as professional chefs. The restaurant is in its fourth year, and has seen 31 of 79 apprentices graduate and find work in the industry.
Nice that some money has come back from the EU, which helped to fund the restaurant. The food sounds delicious.
As you enter you can smell the fresh breads and simmering broths; the scent of sweet tomatoes stewing and roasted herby pork belly that exemplifies Oliver’s favourites. Ingredients used in the kitchen are second to none, with locally grown vegetables, herbs, new potatoes, Cornish meat and fish. . .