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18/02/2022

Thank You

It's going to take a while for this to sink in. Winning three Michelin stars at L'Enclume has always been one of my greatest ambitions, and my head is still buzzing with excitement and joy. Before anything else, I'd like to take some time to thank every single person who works with us and is a part of this journey. We are more than a team. We are a family. We love what we do, and we would walk over hot coals for each other. Working alongside you invigorates me and inspires me to push on every day. I cannot thank you enough for this.



I have a few special mentions that I would like to share with everyone;

Tom Barnes and Paul Burgalières - you are two of the most talented guys I have had the pleasure of working with, and it is just incredible to have you both by my side. Tom does an amazing job overseeing Rogan & Co, Henrock and Home by Simon Rogan in the northwest, as well as L’Enclume. He's been with me for 11 years now, and everybody knows his talents, which have allowed me to concentrate on L'Enclume with head chef Paul. Paul is absolutely stellar, he's not only a great chef but a great man too, and he garners massive respect from the team. With sous chefs Alex Rothnie and Scott Braithwaite backing us up and with the rest of the seriously talented youngsters, it's just a dream for me.

Our service team at L'Enclume demonstrates extraordinary levels of skill and expertise! Graeme Cumine and Tom Noller, restaurant manager and assistant restaurant manager, have done a fantastic job nurturing each team member. They run a slick operation alongside Valentin Mouillard, who does an incredible job of looking after the wine and drinks. Together, our front of house team makes dining at L'Enclume truly memorable for our guests.

Our Farm has always been inspirational and is at the core of everything we do. Since the arrival of John Rowland a couple of years ago, it's looking like a world-class growing operation that sets us up extremely well for the future.

Special mention to Sam Ward, the Group MD, who has pushed the company to new heights over the last few years. His management of the group has given the teams a sound financial platform and the confidence to create and express themselves.

Oli Marlow, our executive chef of Roganic and Aulis Hong Kong / London, your positive attitude, creativity and ability to lead different teams in so many different places will take us to even further highs.

Of course, if it weren't for the support from my wife, Penny, there would never have been a L'Enclume. She has my back and was crucial in realising my dream of opening my own restaurant. She was even willing to uproot our life on the south coast to a new one in The Lakes. It was a massive risk, but thankfully it paid off.

When we first opened the doors in 2002, I would do the ordering in the pub after service with my original chefs, John and Aulis, and we'd sit there with a pint and discuss the dream of someday receiving those three coveted stars. Sadly, John and Aulis are no longer with us, but I wish they could be here to see it. We did it, boys, we did it!

I cannot thank you ALL enough.

Simon Rogan, Chef/Owner
UMBEL Restaurant Group