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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 food apart while ensuring a truly traceable dining experience in all of my restaurants. 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, followed by Rogan & Co, Our Farm, Aulis Cartmel - our development kitchen and chef's table, and Our Shop – all nestled in the heart of Cumbria and surrounded by rolling green fields.
It has been an incredible journey and when we first opened L’Enclume in 2002 it was tough, only open for 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.
The food scene in The Lake District is now fantastic with fellow award-winning restaurants and lots passionate artisan suppliers, which makes it a foodie heaven.
There are also 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 and the surroundings continue to be my true inspiration for my recipes.
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 runs alongside Aulis London, a development kitchen and eight seat chef’s table which opened in Soho in October 2017.
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 Cartmel within our London sites.