Praised for his technical brilliance and renowned for his use of unusual ingredients, combinations, styles and blending of tastes and textures, Simon Rogan has been called “one of the most innovative chefs in the country” by the Guardian, and his restaurants – L’Enclume and Roganic – are known for producing some of the most startlingly original menus around.
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. Readers may remember the protagonists of The Trip being impressed by Rogan’s cuisine and diners at both ends of the country have agreed.
Simon Rogan competes in Great British Menu 2012, going up against chefs Aiden Byrne and Johnnie Mountain in which Marcus Wareing is the judge.
Simon also contributed recipes to the second award winning Feastive Great British Chefs app along with other Great British Menu starts like Paul Ainsworth, Nathan Outlaw and Simon Hulstone.
Restaurants
L’Enclume
Another restaurant familiar to many as being featured in The Trip, the Michael Winterbottom mockumentary charting the course of Steve Coogan and Rob Brydon around the north of England reviewing fine dining establishments, L’Enclume showed viewers that experimental cuisine can be far more than surprising things put on a plate in front of people.
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Roganic
Praised for his technical brilliance and renowned for his use of unusual ingredients, combinations, styles and blending of tastes and textures, Simon Rogan has been called “one of the most innovative chefs in the country” by the Guardian
Find out more >