Menu

Simon Rogan Chef, Patron

Philosophy

I set up my own farm entirely dedicated to producing the finest, local ingredients which utilise the rich Lake District countryside. I really enjoy the changing of the seasons which brings new and exciting fruits, vegetables, herbs and flowers to cultivate and incorporate into my menus.

All ingredients used in our restaurants come from our farm or trusted, long-standing suppliers. It’s our intense commitment to fresh, local and seasonal produce that sets our cuisine apart. All our dishes showcase the tastes, textures and fragrances of the surrounding natural world.


Cartmel

Cartmel is where it all started and is the home of my first restaurant L’Enclume, sister restaurant
Rogan & Co and my farm – all nestled in the heart of Cumbria and surrounded by rolling green fields.

The food scene in the Lake District is fantastic with lots passionate artisan suppliers, which makes it a foodie heaven. There are some beautiful walking trails across Cumbria. I love trekking up Bigland Hill, it is very peaceful at the top with stunning views. It’s a great place to take time out to think, reflect and be inspired.


London

After 3 succesful years with my London restaurant Fera at Claridge’s, we now look forward to not only the return of a permanant Roganic, but also the relocation of our London branch of Aulis. It is important to me to independently express the unpredictable, exhilarating experience of the restaurants and also emphasize my knowledge and connection to the primal nature of the ingredients and produce. 

Most restaurants name themselves after the chef or the location. We are focusing much more on the diner: on the type of experience they can expect and on the skill of our team. We want to re-create the feeling of a little bit of Cartmel within the new sites in London. 

Timeline

2002
L’Enclume
Opening of L’Enclume in Cartmel
2005
First Michelin star
L’Enclume awarded it’s first star in the Great Britain & Ireland Michelin Guide
2008
Rogan & Company
Rogan & Company opened in Cartmel
2009
Our Farm
The establishment of our current farm.
2009
Aulis
Aulis – Simon’s research and development kitchen adjacent to L’Enclume opended
2010
Full Five Rosettes
Full five rosettes from the AA Guide for L’Enclume (kept ever since)
2011
Roganic
Roganic – a hugely successful two-year pop up restaurant in Marylebone (won Square Meal / BMW Best New Restaurant in 2011)
2012
Great British Menu
Simon appeared on Great British Menu, winning one of the coveted fours pots to cater for a banquet to honour British Olympic athlets
2013
Two Michelin Stars
L’Enclume awarded two Michelin Stars
2013
Observer Food
L’Enclume Restaurant as Best Restaurant in the Observer Food Monthly Awards
2013
Manchester
The French and Mr Cooper’s House & Garden opened in Manchester
2013
Decanter Magazine
The French won Restaurant of the Year from Decanter Magazine
2013
Award at the Cateys
Simon Rogan awarded Restaurateur of the Year and Chef of the Year Award at the Cateys (he was the first to win both these awards in one year)
2013
The French
Lancashire Life Food Awards – The French was awarded Manchester Restaurant of the Year
2013
MasterChef
Simon appears as mentor on MasterChef Series 9
2013
Achievement Award
Outstanding Achievement Award by Cheshire Life and Lancashire Life
2013
Sunday Times
L’Enclume was rated #3 in the Sunday Times Top 100 Restaurant list in association with Harden’s
2013
Honorary Degree
Simon received his first Honorary Degree for a Doctorate in Lore from Lancaster University
2014
Honorary Fellowship
Simon was awarded an Honorary Fellowship for his contribution to Culinary Arts from the University of Cumbria
2014
Fera at Claridge’s
Fera opened at Claridge’s in May
2014
Best Newcomer
The French won ‘Best Newcomer’ in the 2014 Waitrose Good Food Guide
2014
Manchester
Mr Cooper’s House & Garden won Manchester Restaurant of the Year at the Lancashire Life Food Awards
2014
Restaurant of the Year
Rogan & Company won Restaurant of the Year at the Cumbria Life Awards
2014
Restaurant Wars
Simon films Restaurant Wars
2014
Newcomer of the Year
Fera awarded Newcomer of the Year by Decanter Magazine
2015
Michelin star
Fera gained it’s first Michelin star within four months of opening
2015
Best New Restaurant
Fera won Best New Restaurant in the Tatler Restaurant Awards
2015
UMBEL
UMBEL Restaurant Group was created as parent company to all of Simons restaurant businesses
2016
Saturday Kitchen
Simon’s debut on BBC1’s Saturday Kitchen
2016
World’s Best
Fera at Claridge’s wins the prestigious three-star award in ‘World’s Best Wine List’
2016
Aulis at Fera
Aulis at Fera opened adjacent to the restaurant’s kitchen
2016
Chef of the Year
AA Rosette Awards 2016 Simon Rogan is awarded AA Chef of The Year
2016
Good Food Guide
Fera rated #12 in the Waitrose Good Food Guide 2015 with an 8/10 rating
2016
10/10 rating and #1
L’Enclume received a 10/10 rating and #1 ranking in the Waitrose Good Food Guide
2017
London Restaurant
Food and Travel Reader Awards 2017, Fera at Claridge’s awarded London Restaurant of the Year
2017
Good Food Guide
The Top 50 Restaurants 2017, L’Enclume awarded #1 (for the fourth year running), Fera at Claridge’s awarded #15
Navigate by dragging

When We First Started

At first, it was tough. L’Enclume was open for only half the week, and even then we struggled to fill it. "A busy night was 20 people, if we were lucky." Slowly, though, the word started to spread. We are now celebrating our 15th anniversary of L’Enclume.

Being A Chef

I am extremely passionate about food and I am very lucky to work with an incredibly dedicated team which makes being a chef the best job in the world. Being able to source the freshest ingredients from the farm and turn them into dishes the people will remember for a long time to come is very rewarding.

The Perfect Produce

It's a case of growing the perfect carrot rather than cooking it perfectly. The produce we’ve got gives us inspiration. It is the driving force and we’re not tampering with it. We’re taking an ingredient and cooking it simply to maximise the flavor.

It's also about the whole menu: the way it flows, the rhythm, the balance.

Wild Edibles

My chefs have learnt to understand exactly what can be achieved by using produce that has been grown, nurtured and foraged in the natural environment that surrounds many of our restaurants.

At our farm in the Cartmel Valley we grow a fascinating range of unusual and exciting ingredients – all produced organically, to his exacting specifications – such as Japanese wineberries, elkhorn fern and buck’s-horn plantain. With harvest to plate often taking place in less than an hour, the quality and freshness is stunning.

Last supper

Would simply be an extravagant roast with all the trimmings at home with all my family and friends around me.

Sundays…

I get up early and go for a bike ride wherever I am – my push bike is down on the coast at the moment in Littlehampton, and cycling around the Lake District is equally as beautiful. After a bike ride I like to take a nice long hot shower and go for a drive out to the country for a pub lunch, come back, watch the footie and have a nice roast dinner to finish the day.

Most Memorable Meal

Marc Veyrat’s Ferme de mon Père.




Press enquiries