Simon Rogan

AT OUR CORE

When I first opened L’Enclume in 2002, twenty years ago, I pursued flavour as my first priority and motive when creating new dishes. I wanted to build a restaurant that was intrinsically connected to the ingredients used in its dishes. However, with where we are located in England there was and to a degree is even now, a lack of quality ingredients available. Naturally, I changed my thinking and decided I needed to source the best that I could find locally. I always knew that I wanted to create something that was tethered to the surroundings and the natural resources of our home, The Lake District.

So when I was given the opportunity to build my own farm, I seized it. I knew I could grow far superior ingredients that would yield amazing flavour for the kind of innovative dishes that I wanted to create. A lot has changed since I started running Our Farm. The food we cook has evolved to respect the ingredients and our growing operation. Now, our ongoing aim is to strengthen the link between our food, its development and the environment. By growing everything ourselves, we can better understand and place more control over the ingredients we use whilst being led by the rigid seasons of the Cartmel Valley, where their rhythm is at their most apparent.

Over time, my vision has become intertwined with the environmental issues that our society faces. I began to see that farming and how we approach it, with no pesticides or fertilisers and focusing on small-scale local production, is the future of agriculture and sustainable dining. We hope the future will only bring us closer to operating fully zero-waste restaurants, healthier soil and more ways to compost than before. We hope to establish an educational platform for future generations and to further develop the relationship between cooking and growing.

CARTMEL

Cartmel is where it all started over 20 years ago.

Intertwined and deeply connected to Our Farm in the Cartmel Valley, L’Enclume is situated in a former 13th-century blacksmith workshop where our talented team share my long-standing passion for homegrown, seasonal produce and treat all guests to an ever-evolving dining experience.

It is also in Cartmel where we own and operate our neighbourhood restaurant Rogan & Co, Aulis Cartmel - our development kitchen and chef's table, 16 bespoke bedrooms and suites for those wishing to stay the night, and Our Shop.

In 2020, in response to the global pandemic, we launched Home by Simon Rogan, our very own delivery offering, providing regularly changing three-course 'at home' alongside other edibles and foodie gifts.

ALL OUR RESTAURANTS

Aulis London, our eight seat chef’s table in the heart of Soho, opened in October 2017 and offers a dynamic and interactive dining experience in which a series of dishes are cooked and explained in front of our guests.

Aulis Hong Kong and Roganic Hong Kong launched in 2019. I fell in love with the city when I went over there for a collaboration and it seemed like a perfect place to open a restaurant.

In 2020 Roganic Hong Kong was awarded a Michelin star, less than ten months after opening and received by a Michelin Green Star in 2021, highlighting Roganic as a leader in the field of restaurant sustainability in the city.

There are lots of organic farms in the new territories, so I've been pleasantly surprised about the amount and quality of organic produce that you can find in the Hong Kong area

We opened Henrock in October 2019, an informally elegant
restaurant set within Linthwaite House, a contemporary country house hotel in the heart of the Lake District.

The Baker & The Bottleman is our latest venture in Hong Kong. By day, the bakery serves bread and pastries with a strong British heritage, using seasonal ingredients. In the evening, the upstairs space transforms into a casual bar serving natural wines alongside small plates and dishes.

We want to re-create the feeling of Cartmel within all our restaurants.