After Gordon Ramsay’s 12-year stint at Claridges, Rogan felt the obvious choice for injecting cutting edge cuisine into the restaurant once more.
A chef with one of the most coherent and powerful culinary voices in the country, Rogan's menus at Claridges are typical of his inimitable style, but perhaps carry slightly more punch. If you are not familiar with the concept behind his cuisine, a glance at the menu will tell you all you need to know - foraged seasonal ingredients such as hen of the woods mushrooms, nettles, sea buckthorn and ramson shoots all make an appearance, though, as we are reminded at the foot of the menu, "Because Fera at Claridge’s only uses ingredients in their prime, the menu can change as
often as the weather they’re grown in".
The name ‘Fera’ comes from the latin word for wild - reflecting Rogan's distinctive approach to cooking that echoes the surging rhythms of nature. Dining at Fera is an immersive experience - particularly when there are 10 and 16 course tasting menus available. Do not fear though, a la carte is available for a slightly more modest £85, with a selection of stunning dishes such as ‘Middle White pork jowl, warm herb sabayon, white purple sprouting, mead reduction’ and ‘Baked yoghurt, pear poached in verjus, mountain mint and muscovado’ no less exciting. To top off this ambitious range, a set lunch menu will be launched for £45.
With his Cartmel restaurant L’Enclume being hotly tipped to be the next British three Michelin star restaurant and this most significant of openings in the capital, Simon Rogan seems to be an unstoppable force of nature himself.
In addition to the main restaurant, as of January 2016 Fera also boasts a hi-tech, multi-functional development kitchen and dining space, Aulis. Aulis at Fera offers the chefs a chance to explore new techniques and dishes in a uniquely intimate setting, with a kitchen counter dining area seating just six guests.