Hello All, Jamie here
I’d like to thank you all for the tremendous support we had from you last year.
Depending on whether you follow social media and especially Twitter/X, you may or may not know the continuing declining state of the hospitality industry. Sadly more and more restaurants are closing, whether independent or chains.
Thankfully, the turnover for Twenty-seven is the most it’s been in the last 6 years (meaning we must be doing something right!), but adversely, due to rising food and utility prices our bottom line was also the smallest it’s been in 6 years, meaning our margins are tighter than ever before.
Considering this, we’ve had to completely reset our business model and the way we do what we do here.
Locality, sustainability, and provenance are the ‘key three’ things for us food-wise and that’s never going to change. Elsewhere in the business, I’ve had wine sitting in the cellar for 6 months with no turnover. Wine prices have become astronomical globally, over which I have no control. And I get it. People are struggling.
From January through to the end of March, to weather the storm and survive I’ve reduced our offering, meaning the à la carte and set menus will be simplified with fewer courses and less choice (as a result I will have lower stock overheads). This has allowed me to heavily reduce the price of all our menus and made the wine list as affordable (and sustainable) as I can.
We’ll be offering wine by the glass for £6.50 and bottles of wine for £27, which will be a relief to everyone’s pockets and palates.
Our collective hearts go out to all our colleagues in the industry that sadly have had to close their doors. With your continued support, hopefully that will never happen to us, here at Twenty-Seven. Thank you for all your custom and we look forward to seeing you again soon.
Like many chefs, Jamie Rogers is a tornado of creativity. Epicurean as well as business ideas equally spill forth from this focused young man at a breakneck speed. Contrast this energy with the calming space that is his loft-like restaurant, Twenty-Seven, designed perfectly with simple lines and soothing artwork so you can lose yourself in the food this talented chef creates. Set in the ‘food quarter’ of Kingsbridge, the charming little harbourside town in the South Hams of Devon, it’s no surprise to discover Jamie and his team have been serving a sold-out restaurant every night they’ve been open since lockdown was lifted.
As a child, Jamie would walk past the building his restaurant now occupies and dream, ‘One day, I’m going to own that.’ And in 2018, the dream became reality when Jamie was 27 years old (hence the name). This is when the hard work really started and - in a relatively short space of time - he’s created a sought-after dining experience, tackled the challenges of a global pandemic with gusto, continues to pick up highly prized awards, along with a battalion of loyal foodie followers from the local region and far beyond. Word is spreading widely about the talents of Jamie Rogers. It’s time to come and find out for yourself what the well-deserved fuss is all about.