Another chef who rose through the ranks with stints under Marco Pierre White, and having also previously worked with John Burton-Race, Rogan soon developed an urge to blend flavours typically associated with fine dining.
Simon uses luxury ingredients, market produce, foodstuffs farmed on the premises of L’Enclume in Cartmel, with delicate flavours of flowers, herbs and other foraged items. This, coupled with a love for innovative and unusual technique, has informed his style – leading to dishes which look astonishing, play tricks on the senses and change constantly.
L’Enclume’s Michelin star, TV and press coverage and growing reputation led Rogan to open Roganic in London – a “two year pop-up” bringing the same sorts of cuisine to the south and giving the dishes a local twist. Modern menus, an eye for trends and a keen sense of the very best produce available at any given time lead to dishes such as potatoes rolled in onion ash, cod “yolk” (with the texture and appearance of an egg yolk, but made from cod mousse), sorbets, and herb custards.
Simon Rogan competed on the Great British Menu 2012 and won the dessert course. He also managed to be in the top three dishes for the starter, fish course and main and was in many ways the man of the series.
Simon Rogan contributed recipes to the second award winning Feastive Great British Chefs app along with other Great British Menu stars like Paul Ainsworth, Daniel Clifford, Nathan Outlaw and Simon Hulstone.