Recipe from Rogan: The Cookbook.
Published by Harper Collins
Photo: Cristian Barnett Read more
We are together in this time of crisis, and we want to continue to support our local communities and those in need. Read more
Dear guests, friends and supporters,
Following recent government announcements, all of our restaurants have been temporarily closed.
We look forward to opening our doors and welcoming you back soon.
Thank you for all your support, and if you have any further questions please do not hesitate to contact us via email info@lenclume.co.uk.
We look forward to welcoming you at our restaurants soon!
Simon Rogan, Chef/Patron
I am incredibly excited to announce my first ever Australian residency at Balmoral Beach’s iconic Bathers’ Pavilion in Sydney. Read more
Book A TableI am delighted to announce our return to Royal Ascot this Summer. Read more
Discover Ascot 2020Sam has been appointed Managing Director of Simon Rogan restaurants worldwide. Read more
Congratulations to Lise, Sommelier at L’Enclume, who this month became the first winner of the Gerard Basset Travel Scholarship. Read more
On Monday 16th March, join me, and a team of brilliant chefs who are joining forces to host a fundraising dinner for Bocuse d’Or Uk. Read more
Congratulations to Liam Fitzpatrick, our new Head Chef at Rogan & Co.
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Book a table for dinner at Roganic London, at 5.30pm on Friday or Saturday evenings and enjoy a complementary glass of ‘Exton Park with Simon Rogan' Rosé NV. Read more
Book your tableThis March, Cartmel will host a culinary showdown as Simon Rogan’s one-Michelin starred restaurants go head to head in Roganic vs Rogan & Co. Read more
BOOK YOUR TABLEOn 12-13 February, Roganic Hong Kong will welcome visiting chef Ray Adriansyah of Bali’s Locavore, currently #42 on Asia’s 50 Best Restaurants list 2019 to showcase a special collaboration menu for 2 nights only.
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Brian shares his favourite Henrock dishes, secret ingredients and favourite local produce from The Lakes.
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Starting in January 2020, Simon Rogan’s Michelin-starred restaurant Roganic will host some of the world’s best chefs, with its debut collaboration series Roganic: The Scandinavian Series.
BUY TICKETS + SEE LINE UP
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Join me at Roganic Hong Kong for a mushroom themed dinner this November. Read more
Book Your TableBoth L'Enclume and Linthwaite House, home to our new restaurant 'Henrock' are included in the list by The Independent. Read more
Read Full ListI couldn't be happier with the news that L’Enclume has returned to the No.1 spot in the Good Food Guide.
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This August our Cartmel Operations Manager, Pierre Brunelli, passed his Master Sommelier exam and became a member of the Court of Master Sommeliers. Read more
I am delighted to be collaborating with Head Chef Lee Westcott for for an exclusive fundraising dinner at Pensons restaurant. Read more
BOOK YOUR SEATOn 4th and 5th of September I will be joined by Chef Kirk Westaway of JAAN in Singapore, at Roganic Hong Kong. Read more
BOOK YOUR TABLEA home-cooking recipe from our Aulis development chef Alessandra and L'Enclume head chef Paul, using greens from Our Farm. Read more
Buy Our Farm GreensWith sweeping views across Lake Windemere, Henrock will showcase natural, perfectly seasonal ingredients in a relaxed, informal setting. The name derives from a rocky outcrop on the lake, known as Hen Rock, which is often visible from the terrace of Linthwaite House. Read more
We are looking for the next UK Candidate for world’s largest and most prestigious chef competition. Read more
Find Out More & ApplyI am delighted to announce my partnership with Swedish cookware legends Skeppshult. Read more
Discover SkeppshultIt was a pleasure to return to The Wynn Resorts as a guest chef at the Mizumi restaurant in The Wynn Hotel in Macau. Read more
The Roganic team and I are delighted to be taking part in the Marylebone Food Festival 2019, celebrating the gastronomic wealth and diversity of the area we are lucky enough to call home. Read more
To celebrate ‘Asia’s 50 Best Restaurants 2019’ chefs from across Asia, Europe and South America came together for a series of dinners in Macau. Read more
It has been brilliant to work with Exton Park Vineyard in Hampshire to create our own exclusive bottle of ‘Exton Park with Simon Rogan' Rosé NV. This spring we would like to share our wine with you. Read more
Book Your TableThe Bocuse d’Or 2019 Final took place in Lyon, France on the 29th and 30th of January. Read more
Find Out More & BookOn Monday 18th of March, some of Britain’s best chefs are teaming up for the first time in a bid to raise much-needed funds for the Bocuse d’Or UK Academy. Read more
Find Out MoreOur very first ‘Rogan Book Week’ will be taking place from Monday 4th to Sunday 10th of March in the village of Cartmel. Read more
Find Out MoreI am thrilled to announce that in 2019 we will be bringing Roganic and Aulis to Hong Kong. Read more
Our chefs endeavour to use as much of each ingredient as possible in the kitchen to avoid food waste. Read more
I am thrilled to be working with award-winning English Sparkling wine producer Exton Park to create our own exclusive bottle of ‘Exton Park with Simon Rogan’ Rosé NV. Read more
EXPLORE EXTON PARKRogan & Co at Cartmel Races will be launching as an exclusive new venue at Cartmel Racecourse for the 2019 race season. Read more
Find Out MoreOn October 17th I was lucky enough to cook at the iconic Lords Cricket Ground in London as part of Lord’s Dining Club dinner series. Read more
FIND OUT MOREOn 1 October 2018, my Marylebone restaurant Roganic and Lake District restaurant Roganic & Co, were both awarded their first Michelin star. Read more
I am delighted and humbled to be taking over from Brian Turner as Bocuse d’Or UK President. After holding the role for nearly 30 years I would like to thank Brian for his dedication, and undoubtedly cementing the UK’s standing within the Bocuse d’Or family.
The UK Team are once again through to the world final, with Tom Phillips from Restaurant Story and commis chef Nathan Lane competing on 29-30 January 2019 in Lyon. I am very much looking forward to being there to support them. Read more
You may have already heard, my first ever book, Rogan: The Cookbook, is due to launch in Autumn. It’s something I’ve really enjoyed creating as it showcases the thinking that underpins all that we do here. Pre-order your copy before its release, and enter into our competition. Read more
I am extremely excited and proud to share the cover of my upcoming book with you - Rogan. Read more
Our bespoke Hyssop & Fennel soaps are made for us by the Sedbergh Soap Company. Read more
VISIT OUR SHOPThis Summer I will be cooking for the very first time at Royal Ascot in Berkshire. Read more
FIND OUT MORE AND BOOKMy team and I are proud to share Anvil, our very own 5.5% AVB pale ale brewed in Cartmel by Unsworth’s Yard Brewery just behind Rogan & Co. Read more
I am delighted to welcome back Tom Barnes, previously Head Chef at L'Enclume, Tom is returning to the Rogan group as Head Chef of Rogan & Co. Read more
VISIT ROGAN & CO From March 15th to March 18th I will be bringing the taste of Cartmel to China with a special menu at Dining at Murasaki in Hong Kong. Read more
FOLLOW ON INSTAGRAMOn January 9th 2018 our permanent Roganic restaurant opened its doors on Blandford Street, Marylebone. Read more
BOOKINGS NOW OPENThis October we opened the doors to Aulis London, the intimate eight-seater chef’s
table in Soho London. Read more
It is with great excitement that Roganic, our much-loved pop-up London restaurant, will return to Marylebone as a permanent site. Read more
VISIT ROGANICIt always feels far too early to mention Christmas, however, with October underway and celebration dates in the calendar, I wanted to share our plans with you. Read more
Christmas and New Year PackagesThis Saturday the 23rd of September I am back with the team on to Saturday Kitchen. Read more
Saturday KitchenWe are very excited to open two restaurants in London later this year.
Aulis London, our eight-seater chef's table will mirror the Aulis concept in Cartmel and serve as the development kitchen for Roganic, our second London restaurant opening.
Aulis London will be found via unassuming doors and will serve innovative dishes made with cutting edge technique, the imagination of Rogan’s chefs and the finest ingredients, sourced from the best suppliers from around the country. Read more
Pierre Bruneli is Head of Wine and Beverages for L’Enclume and Cartmel operations. Born in Auxerre in Burgundy he moved to Paris unsure as to what he wanted to pursue as a career. A mistake during an interview for a barman role got him the job as a junior Sommelier and the rest is history. Read more
Book your tableThis summer I travelled to Greece to share a taste of L'Enclume with the team at Spondi restaurant in Athens. The modern French restaurant celebrate their 20th anniversary this year and it was a pleasure to be invited into their kitchen. Spondi is quite rightly recognised as one of the best restaurants in Greece and a must for all those looking for a memorable meal in Athens. Wishing Spondi and the team many more successful years ahead. Read more
I recently returned from Manila where I had the honour of speaking at the Madrid Fusion Manila 2017 with my colleague Dan Cox. We thoroughly enjoyed the Philippines' hospitality whilst presenting our talk 'The Great Food Conspiracy' on stage. Read more
Simon and Mayfair hotel Claridge’s have mutually agreed to end their three year partnership as of April 30th 2017.
It’s been a pleasure working with Claridge’s for a successful and enjoyable three years, and as the time has come to move on, we do so with excitement for the future and grateful for our time at Fera.
Our focus is to run independent restaurants and mirror the successful operation of L’Enclume and expand the consumer experience in Cartmel. Read more
Simon recently joined forces with Land Rover to champion winter, celebrating their #Hibernot campaign with a gastronomic take on the traditional drive-through restaurant and a series of films showcasing the diversity of winter’s pantry.
As most of the UK hibernated in the warmth of their homes, shielding themselves from the icy cold, we travelled across the Lake District and down to East Sussex, creating inspiring winter dishes for those willing to embrace the coldest months. Read more
Adjacent to L'Enclume, Aulis is now one of the most high tech cooking facilities in the country.
A seat at Aulis offers guests the unique opportunity to preview our chef’s creative work and to enjoy dishes before they are officially introduced to our main menu. It is also the experimental hub for Simon and his team of chefs. Read more
While the team at L'Enclume took a well-deserved post-Christmas break at the beginning of this year, Simon started his new year with a nostalgic look into the past for Simon Rogan's Week at Rogan & Co. With a specially designed retro menu we offered visitors and locals alike the chance to experience dishes from L’Enclume’s past. We’ve highlighted some of my favourites below Read more
View all dishes on Rogan & Co's InstagramAt the farm, we're getting ready for Winter, building a new chicken pen and planting winter crops such as giant red mustard. We're also preparing new plot for the Spring and doing some exciting research into bee management. Read more
L’Enclume celebrates its 15th birthday this year! Plans for our anniversary celebrations will be announced later this year, so be sure to follow us on our social channels to keep up-to-date. Read more
Reserve A TableFinally, our shop will be opening in mid-April, and we're already looking forward to showing off some products of local origin, referencing Simon’s passion for provenance, expertise and craftsmanship.
If you're visiting us before then, you can find more local foodie treats to take home in Cartmel's market square
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Our chefs were in charge of this years culinary entertainment at the prestigious Cateys awards. Read more
The arrival of autumn brings with it the season's best ingredients - sweet root vegetables, crisp apples, wild mushrooms and game, to name a few.
Find these and more on our new menu at Rogan & Co, our neighbourhood restaurant with a focus on local, seasonal ingredients in a relaxed environment.
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