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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