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Jake Ryan Dolin

@jakedolin

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Head Chef @manteca_london
Ambassador for @theburntchefproject

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Back in 2020, I joined @manteca_london as a CDP. Thousands of pasta sheets have been rolled since, countless numbers of pigs cut, and enough salumi hung to keep a small village in Italy happy. This week was a new career high, having been promoted to Head Chef at Manteca. Big thanks to @thisisleachy & @david.carter.uk for trusting me with this beast of a kitchen. taken in manteca restaurant by @jakedolin

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3 years ago

Got married a year ago and never shared a damn thing!
Paper anniversary - done. by @jakedolin

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8 days ago

Some beautiful culatta from our salumi room.

This is a type of salumi from Parma, Emilia Romagna similar to culatello, but cured with the natural rind and a small amount of bone left intact which keeps the meat sweeter.

This one was cured by @jakedolin after a particularly inspiring trip to Italy last year.

This special cut is served with some fresh figs and 24 month aged parmesan. taken in manteca restaurant by @jakedolin

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14 days ago

The Dolin’s

Couple: @_immanuella & @jakedolin
Photo: @momentphotography.uk
Makeup: @makeupbymilliemae
Hair: @hairby_sooniya
Ceremony: @wfceremonies
Venue: @equal___parts
DJ: @djjustcraig
Pizza: @yardsalepizza taken in Waltham Forest Town Hall by @jakedolin

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a year ago

Bluefin Tuna bloodline

When breaking down our 116kg cornish tuna, we ended up yielding a couple kilos of bloodline. Strong, bitter, iron flavour. Seemed senseless to discard it as is usually the case. We've come up with a dish to not only stop wastage but it's also pretty tasty!

The bloodline is sliced thin and then marinaded overnight with chilli, fennel, black pepper, campari and a couple of other ingredients. Skewered the next day and then grilled to order.

The result is meaty, smokey, punchey flavours that has turned something undesirable to delicious. taken in manteca restaurant by @jakedolin

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a year ago

Caroline speaks to Jake Dolin, head chef at Manteca in London. They talk about how kitchens have changed, chef jargon, and leading through example. taken in London, Unιted Kingdom by @jakedolin

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2 years ago

Been to Rome with @_immanuella every year for the last three. Here are some highlights from this years:

1 - Biscottificio Artigiano Innocenti.

2 - Tucking into a suppli al telefono

3 - Cacio e pepe at Trattoria Da Cesare al Casaletto

4 - Escarole & anchovies - together since ancient times at Nonna Betta

5 - Peperoni arrostiti at Santo Palato

6 - Trapizzino at Trapizzino Trastevere

7 - Il Goccetto

8 - Iman with a cappucino at Rosciolo caffe pasticceria & a new fancy ring 💍 by @jakedolin

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2 years ago

Since seeing one of @coreycostelloe stories a while back I've been wanting to bring something similar to @manteca_london .

With the expert advise from @santiagoaristiz we've come up with this.

A sharing plate for the whole table. Roasted pig head.
Brined, slowly cooked, de-boned then roasted on a high temperature to achieve something not too dissimilar from a porchetta.

We'll be carving this once presented to the table, breaking it down by its various cuts.

Jowl
Cheek
Snout
Mouth
Forehead & temple

Each muscle offering a different texture, flavour and fat content.

Serving with a condiment plate that will consist of:

Three cornered leek mayonnaise
Apple mostarda (in puree form)
Pilacca - our house fermented chilli sauce
Quince mostarda (in a chunky piece form)

Really looking forward to getting this one off the pass and onto some tables. taken in manteca restaurant by @jakedolin

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3 years ago

Retired Jersey on the plate at @manteca_london wow 👌🏻👌🏻

Featuring some MacDuff rump cap, tri tip, a stunning tartare and papperdelle. Cooked to perfection.

Thanks for some excellent cooking and hosting @jakedolin and the rest of the @manteca_london team ❤️

#farmtofork #farmtoplate #dualpurposebeef #sustainablecooking #sustainablemeat #sustainablefarming #macduff1890 by @jakedolin

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3 years ago

Prosciutto di Manteca - part 2

We said farewell to @robertomartinrebollar today. He was the spearhead of our salumi program. We started our prosciutto journey together and it only seemed fair that on his last day, he cracked into it before swapping the italian salumi for iberico pigs and jamon.

This was a smaller than usual saddleback x from @philipwarrenbutchers . The prepped leg only weighed 3.35kg so we thought it would be a good one to test on with it having a shorter time needed. Salted for a few weeks we let it age in our salumi room for 3 months.
Applied a strutto which Is pork fat and black pepper, to allow the leg to age for a further 4 months. The total weight loss was only around 22.5% which isn't much but due to the small leg having quite low fat coverage and content it felt ready.

Thank you for your love and care with the salumi room @robertomartinrebollar . I'll get a larger prosciutto started and have it ready when you return! taken in manteca restaurant by @jakedolin

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4 years ago

Squid throats-

Hidden inside the squid hood is the esophagus. A tender buttery piece of squid which I came across during my time at Rockpool bar and grill from @coreycostelloe

With one squid having only one piece, we have these on as rare special at @manteca_london . Squid throats are grilled aggressively over coal to allow for a smokey flavour. The throats are cooked for around a minute before being dressed in lemon juice, salt and olive oil.

They're delicious and definitely worth ordering.... if they're on.... thanks @coreycostelloe

Photos - @antonrodriguez taken in manteca restaurant by @jakedolin

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4 years ago

Pancetta Arrotolata -

Rolled pancetta. Cured in a gentle spicing for 2 weeks. Stuffed in a bung. Hung for a few months. We allow our pancetta to lose a little less moisture than other salumi due to its high fat content. We use pork belly to make salumi in a number of different ways at @manteca_london . Pancetta, pancetta cotto & pancetta arrotolata. The latter of which is my favourite. See it coming to the salumi plate real soon! @miserabald taking full responsibility for this one. taken in manteca restaurant by @jakedolin

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4 years ago