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Simon Rogan Chef/ Patron


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 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.


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.


Opening of L’Enclume in Cartmel
First Michelin star
L’Enclume awarded it’s first star in the Great Britain & Ireland Michelin Guide
Rogan & Company
Rogan & Company opened in Cartmel
Our Farm
The establishment of our current farm.
Aulis – Simon’s research and development kitchen adjacent to L’Enclume opended
Full Five Rosettes
Full five rosettes from the AA Guide for L’Enclume (kept ever since)
Roganic – a hugely successful two-year pop up restaurant in Marylebone (won Square Meal / BMW Best New Restaurant in 2011)
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
Two Michelin Stars
L’Enclume awarded two Michelin Stars
Observer Food
L’Enclume Restaurant as Best Restaurant in the Observer Food Monthly Awards
The French and Mr Cooper’s House & Garden opened in Manchester
Decanter Magazine
The French won Restaurant of the Year from Decanter Magazine
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)
The French
Lancashire Life Food Awards – The French was awarded Manchester Restaurant of the Year
Simon appears as mentor on MasterChef Series 9
Achievement Award
Outstanding Achievement Award by Cheshire Life and Lancashire Life
Sunday Times
L’Enclume was rated #3 in the Sunday Times Top 100 Restaurant list in association with Harden’s
Honorary Degree
Simon received his first Honorary Degree for a Doctorate in Lore from Lancaster University
Honorary Fellowship
Simon was awarded an Honorary Fellowship for his contribution to Culinary Arts from the University of Cumbria
Fera at Claridge’s
Fera opened at Claridge’s in May
Best Newcomer
The French won ‘Best Newcomer’ in the 2014 Waitrose Good Food Guide
Mr Cooper’s House & Garden won Manchester Restaurant of the Year at the Lancashire Life Food Awards
Restaurant of the Year
Rogan & Company won Restaurant of the Year at the Cumbria Life Awards
Restaurant Wars
Simon films Restaurant Wars
Newcomer of the Year
Fera awarded Newcomer of the Year by Decanter Magazine
Michelin star
Fera gained it’s first Michelin star within four months of opening
Best New Restaurant
Fera won Best New Restaurant in the Tatler Restaurant Awards
UMBEL Restaurant Group was created as parent company to all of Simons restaurant businesses
Saturday Kitchen
Simon’s debut on BBC1’s Saturday Kitchen
World’s Best
Fera at Claridge’s wins the prestigious three-star award in ‘World’s Best Wine List’
Aulis at Fera
Aulis at Fera opened adjacent to the restaurant’s kitchen
Chef of the Year
AA Rosette Awards 2016 Simon Rogan is awarded AA Chef of The Year
Good Food Guide
Fera rated #12 in the Waitrose Good Food Guide 2015 with an 8/10 rating
10/10 rating and #1
L’Enclume received a 10/10 rating and #1 ranking in the Waitrose Good Food Guide
London Restaurant
Food and Travel Reader Awards 2017, Fera at Claridge’s awarded London Restaurant of the Year
Good Food Guide
The Top 50 Restaurants 2017, L’Enclume awarded #1 (for the fourth year running), Fera at Claridge’s awarded #15
Aulis London opens
Development kitchen and eight seat chef’s table in Soho.
Roganic Returns
January 2018, Roganic opens as permanent site of cult pop-up Roganic on Blandford Street, London
Simon departs Fera
After three successful years, Simon and Mayfair hotel Claridge’s have mutually agreed to end their partnership
Royal Ascot
Simon makes Royal Ascot debut with The Green Yard & Restaurant in the Royal Enclosure.
Bocuse d’Or UK
Simon takes over from Brian Turner as Bocuse d’Or UK President.
First cookbook
Simon Rogan’s first cookbook released
Michelin star
First Michelin star for Rogan & Co
Michelin star
A Michelin star for Roganic
Lord’s Dining Club
Simon takes part in Lord’s Dining Club dinner series.
Exton Park Rosé
Simon collaborates with Exton Park to create exclusive bottle of ‘Exton Park with Simon Rogan’ Rosé NV.
Aulis Hong Kong
Aulis Hong Kong opens in Causeway Bay.
Roganic Hong Kong
Roganic Hong Kong opens in Causeway Bay.
Wynn Palace
Simon is a guest chef alongside Vicky Lau at Wynn Palace, Macau to celebrate ‘Asia’s 50 Best Restaurants’.
Henrock opens
Henrock Retaurant, Lounge & Conservatory and Bar open at Linthwaite House Hotel.
Roganic London closes
Roganic London closes due to Covid-19 restrictions and will not reopen its doors on Blandford Street.
Simon Rogan at home
Simon Rogan at home is launched to provide 'at home' meals during the closures in place for Covid-19
Aulis London on Down To Earth
Ella Woodward, Zac Efron, Darin Olien take a seat at our Aulis London chef’s table as part of the new Netflix series ‘Down to Earth’.
Simon Rogan at home Hong Kong
Simon Rogan 'at home' meals are launched in Hong Kong
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Hong Kong is such an exciting place to be – it’s a modern, buzzing food destination - the ultimate site for a city-centric take on a farm-to-table restaurant concept. I fell in love with the city when I went over there for a collaboration and it seemed like a perfect place to open two new restaurants - Aulis Hong Kong and Roganic Hong Kong – which we launched in 2019.

If you're passionate and you believe in what you're doing and you look hard enough, you can find anything you want. There are lots of organic farms if you push in towards the Chinese border 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.


In October 2019 we opened our sixth restaurant, Henrock, inside the Linthwaite Hotel in The Lake District. I love the Lakes, so when I was given the opportunity to open Henrock in such a unique setting overlooking Lake Windermere, I jumped at it. I wanted to try something a little different to my usual style and thought this would be the perfect place to focus on different ideas, techniques and ingredients. I have very eclectic taste and you’ll find small plates on the menu that are accessible and fun.

Since opening L’Enclume in 2002, it’s been a hugely exciting and humbling journey to have five restaurants holding five Michelin stars and it’s great to be going back to where it all began.


My father worked at a wholesale fruit and vegetable market and used to come home every evening with a box of the day’s best, freshest produce. I was a fussy eater at the time and grew quite suspicious of the unfamiliar exotics he used to bring back, but this early exposure definitely sparked my interest in ingredients, seasonal produce and foraging. My mum worked too so I’d cook for them during the week to help out and really enjoyed it. I soon decided to go to college to train as a chef and realized that to be a good cook you can be ambitious, but you should always remain humble and respectful at the same time.

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.


Two standout moments in my career have to include being named the AA Chef of the Year in 2017 and appointed Bocuse d’Or UK president in 2018. Writing my first book ‘Rogan: The Cookbook’ also has to be up there as one of my biggest achievements.


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 flavour.

It's also about the whole menu: the way it flows, the rhythm, the balance. We've always tried to push the boundaries and that's hopefully carried off in all the restaurants that we've opened around the world.

Wild Edibles

When I first opened L'Enclume I was heavily influenced by the works of Marc Veyrat in the Alps, for his use of wild flowers, herbs and roots in his cookery. 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, and while it may not be the Alps, The Lake District offers so much.

At our farm in the Cartmel Valley we grow a fascinating range of unusual and exciting ingredients – all produced organically, to our 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 unbeatable.

Last supper

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


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.

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