The Jetty

The story

The Jetty Southampton: Award Winning Coastal Seafood and Refined British Cooking

The kitchen and leadership

The Jetty in Southampton anchors its seafood programme around two seasoned leaders, Chef Patron Alex Aitken and Executive Chef Matthew Tomkinson. Aitken brings four decades of New Forest experience, including a 1995 Michelin star, while Tomkinson arrives with a Roux Scholarship win and eight years holding a star at The Montagu Arms. Their combined approach prioritises seasonal British produce and precise technique. This dedication to consistent quality earned the restaurant an AA 2 Rosette Award for culinary excellence.

Seasonal plates and signature preparations

The current menu highlights precise cuts like roasted Cornish monkfish tail served with garlic herb butter and stone bass paired with smoked bacon and red wine sauce. Lighter options feature honey roasted Creedy Carver duck breast alongside caramelised orange and endive tart, while the Hampshire partridge schnitzel rests on cider apple purée and toasted hazelnuts. These dishes demonstrate how the kitchen balances classic British ingredients with refined plating. The seafood selection shifts daily to reflect local catches.

The dining room and waterfront terrace

Floor to ceiling windows frame the marina where yachts glide past the sleek interior. Plush sofas line the relaxed bar area, offering a quiet space for conversation after dinner. Guests can extend their meal onto the outdoor terrace, which sits directly beside the water’s edge. Transparent private pods provide sheltered seating without interrupting the panoramic harbour views. The layout keeps the focus on the surroundings rather than heavy décor.