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Simon Rogan Chef/ Patron
Philosophy
Opening my own restaurant was my ultimate goal, but I also had a much broader vision centred around using the best ingredients, respecting the seasonality of produce and understanding where each component comes from and how it is grown. Initially, we wanted to work with a local farm to supply directly to the restaurant, but we soon took over the land and started running our own farm, now known as Our Farm.
Our Farm was built with a clear vision in mind: to develop a harmonious relationship between cooking and growing. Our chefs and growers work side-by-side to create the ingredients used in all of our restaurants. By growing the produce ourselves, we can better understand and place more control over the ingredients we use.
The ingredients used in our restaurants come from Our Farm as well as trusted, long-standing suppliers. It’s our intense commitment to fresh, local and seasonal produce that sets our food apart while ensuring a truly traceable dining experience. All our dishes showcase the tastes, textures and fragrances of the surrounding natural world.
I have always championed the farm to fork movement and it’s so refreshing to see it gaining such momentum in the UK and abroad as people are more understanding of their carbon footprint and the impact that imported foods have.
Cartmel
Cartmel is where it all started and is the home of my first restaurant L’Enclume, which I opened nearly 20 years ago.
We now own and operate our neighbourhood restaurant Rogan & Co, 16 bespoke bedrooms and suites, Our Farm, Aulis Cartmel - our development kitchen and chef's table, Our Shop and Simon Rogan at home from Cartmel, which is nestled in the heart of Cumbria and surrounded by rolling green fields.
Since then, the food scene in The Lake District is well established fellow award-winning restaurants and many passionate artisan suppliers.
London
Roganic first opened in 2011 in Marylebone as a two-year pop-up. In January 2018, five years later, Roganic returned to London, bringing elements of L’Enclume to the capital. Roganic will be moving to a new location once we have a better picture of the post-pandemic landscape.
Aulis London, our eight seat chef’s table opened in Soho in October 2017, offers a dynamic and interactive dining experience in which a series of dishes are cooked and explained in front of our guests.
We want to re-create the feeling of Cartmel within all our restaurants.