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.