New-wave fine dining at Twenty Seven by Jamie Rogers
Jamie Rogers was always destined to captain an award-winning restaurant, having earned his stripes working in some of the South West’s most prestigious kitchens.
It didn’t take long for the accolades to start rolling in for the MasterChef: The Professionals semi-finalist: he was named South West Chef of the Year at the age of 23 and, a few years later, picked up the prestigious Trencherman’s Best Newcomer Award for Twenty Seven by Jamie Rogers, his first solo venture (named in honour of his age at its inception). In 2021 he earned a Michelin plate for the Kingsbridge restaurant.
Produce is at the heart of the operation and everything included on the inventive menus is sourced from within 25 miles of the restaurant. Dishes are designed to intrigue and delight, with ostensibly random collections of ingredients combined to create a symphony of colour, texture and flavour.
The best way to sample all this is to explore the multidimensional six-course tasting menu. Undertaking the matched drinks flight is a must, too, as fortified wines and cocktails feature alongside interesting wines.
Trencherman’s tip: arrive in enough time to fully explore the cocktail list in the bar before for dinner.