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.
First published: Monday 3 June 2013
Updated: Thursday 15 October 2015