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jakedolin

@jakedolin

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Head Chef @manteca_london
Ambassador for @theburntchefproject

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head chef jake talking tuna

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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.

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yellow peach salad, green beans, pecorino, almonds

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the latest scoop.

some new flavours in the gelato rotation

mint choc chip - fresh mint gelato with shards of @original_beans dark chocolate

sweetcorn gelato with toffee popcorn - buttery, sweet and salty

come melt with us

📸 @antonrodriguez

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New food @manteca_london this week
1. Fried zucchini, grilled peas, crème fraiche
2 grey mullet crudo, strawberries, basil
3. Seafood stew, aioli
4. Grilled stone fruit, salumi xo
5. Slow cooked, cuore del vesuvio, grilled peppers
6. Fennel & pistachio cake, candied fennel, pistachio gelato
7. Zerbinati watermelon, chilli fennel salt

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I booked early for the Manteca X Dumpling’s Legend collab on Monday 🍝🥟 and landed my favourite counter seat - all the theatre and a great chat with head chef @jakedolin 👍🏼

Strong start to the week ❤️

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As the game season draws to a close, we’ve really loved cooking our way through it.

The final game birds will be arriving and appearing on the menu over the next week. Snipe is always a particular treat to receive, cook, and serve.

We cook it whole, serving the chopped offal on toast with crab apple jelly, and split the head to expose the delicate, delicious brain.

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Whole hares in recently. nothing wasted.

Loins boned, stuffed with offal and wrapped in house-cured pancetta. Served with a dark chocolate sauce made with red wine and roasted bones and a bright apple mostarda.
Legs and shoulders slow-cooked down into a deep, rich ragu with pappardelle.

Proper winter cooking.

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a livornese classic with deep roots - triglie alla livornese, shaped by livorno’s sephardic jewish community. oven-roasted red mullet served with a winter tomato sauce.

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Our latest amaro is here!
Born from a summer-long collaboration between @vaultaperitivo and the @manteca_london kitchen, this amaro captures the smoky, earthy depth of charred artichoke trimmings saved through the season. Balanced with chicory, gentian, citrus, herbs and muscovado, it’s a rich, bittersweet and savoury after-dinner sipper but also perfect in our manteca spritz to kick off your meal. T-shirt available soon.
Cheers! 🥃

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Game season @manteca_london

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