1 Michelin Star Chefs: Liam Fitzpatrick, head chef, Rogan & Co.

The Staff Canteen

Liam Fitzpatrick is the head chef at Michelin-Starred Rogan & Co. in Cartmel .

Rogan & Co.

Devonshire Square, Cartmel, Cumbria, LA11 6QD 

Phone: +44 (0) 15395 35917 

Website: www.roganandco.co.uk 

Email:  [email protected] 

Chef patron: Simon Rogan 

Executive chef: Tom Barnes 

Head chef: Liam Fitzpatrick

Twitter: @Rogan_and_Co

Instagram: @Rogan_and_Co

Facebook: Rogan and Company

Opening hours: 

Monday    12–1:45pm, 6–9pm
Tuesday    Closed
Wednesday 12–1:45pm, 6–9pm
12–1:45pm, 6–9pm
Friday    12–1:45pm, 6–9pm
Saturday 12–1:45pm, 6–9pm
Sunday    12–1:45pm, 6–9pm


Liam Fitzpatrick was born in Widnes, just outside of Liverpool. The chef took interest in cooking from a young age but was inspired to explore it professionally when his uncle turned part of his furniture shop into a restaurant.

Starting off working in the front of house when he was 15, Liam moved into the kitchen as a pot washer, and spent the rest of his teenage years working, and eventually cooking, in pubs in the Liverpool area. 

It is then, he said, that he decided that “if this is what I’m going to do for a living, then I’m going to be the best I can be at it.”

After that, he took some time out and moved to Italy as his partners parents lived in Italy.

He lived there for a couple of years doing odd jobs, and after returning home for a year he went back to Italy once again to try and make it work.

However, he found that he couldn’t really find a kitchen that would take on an English chef, so returned home, and was fortuitously offered a job at L’Enclume as chef de partie.

After working under Tom Barnes at L’Enclume for three years, he was offered the sous-chef position at Rogan & Co. He was there when the restaurant received a Michelin star in 2019, and on Christmas day, he was named head chef.

Since then, he has spent a lot of time working on the Rogan Group farm, ‘Our Farm,’ during the lockdowns, also offering help with the Rogan @ home offering alongside his duties as head chef.

Asked about his plans for the future, Liam said he is happy to take things as they come and keep working up the ladder within the Rogan restaurant group.

Tom Barnes - executive chef across Rogan & Co., L'Enclume and Henrock

Tom Barnes was born in Barrow-in-Furness in the Lake District. The chef took an interest in food when he was in his early teens, so chose to go down the full-time apprenticeship route, which he undertook aged 15 at the Lakeside Hotel near Windermere under the watchful eye of Duncan Collinge - who, incidentally, had previously worked for the Roux brothers at Le Gavroche, meaning he was able to pass on his classical training to Tom from the outset. The young chef stayed for three years, climbing the ranks to the position of chef de partie.

Next, Tom went to work for John Campbell at two Michelin-starred The Vineyard at Stockcross, starting again as a commis and working on all stations until he earned the title of chef de partie. 

After a stint with Phil Howard at The Square in London, Tom joined L’Enclume as a chef de partie in 2011. He was named head chef in 2014 the same year that saw him win the Roux Scholarship. 

As is customary when one wins the Roux Scholarship, Tom was given the opportunity to stage at Peter Goossens' Restaurant Hof Van Cleve in Belgium.

What the guides say 

Michelin Guide 

AA Restaurant Guide 



The chef then went to fulfill his ambition of working at a three Michelin star restaurant with a chef de partie position at Rasmus Kofoed's Geranium in Copenhagen, where he stayed for a year and a half before returning to the Lakes as the head chef of Rogan & Co.  He was at the helm when it was awarded a star in the UK's Michelin Guide for 2019.

In April 2019, Tom was named executive chef of Simon Rogan's North West restaurants, starting with Rogan & Co and L'Enclume, and now including Henrock.

After appearing on Great British Menu in 2019 and taking a dish to the banquet, Tom Barnes was named champion of champions of the BBC programme in 2020.  

Simon Rogan – Owner of Rogan & Co. 

Simon got into cooking due to his father working at a wholesale fruit and vegetable market. Whilst helping unbox the produce, he would work with unfamiliar exotics his father brought back, such as star and kiwi fruits. Simon credits that this early exposure has sparked his life-long interest in ingredients and seasonal produce. 

At 14, he took a weekend job in a Greek restaurant in his hometown of Southampton. Realising this was an aspiration, he focused on catering college instead and by 17, Simon started working as an apprentice at Rhinefield House Hotel in Hampshire. Simon has worked at many restaurants including: Geddes in Southampton and Adlington Palace in Croydon and has achieved incredible success during his years at the top of British cuisine. Gaining 2 Michelin stars at his flagship Cumbrian restaurant, L’Enclume and has earned 1 Michelin star for Rogan & Co for the 2019 Michelin Guide.  

Rogan & Co. 

The restaurant is housed in a pitturesque cottage by a stream in Cartmel.

Its cosy, rustic interior is hung with Lakeland photography. It offers a casual dining experience while retaining the creativity of Simon's distinctive culinary style, using home-grown Cumbrian ingredients harvested in their prime. 


The menu is designed to celebrate the Lake District’s best produce and is inspired by flavours from around the world. 

The menus are regularly reimagined, featuring comfort food that is made with carefully sourced ingredients from trusted growers in the region, whilst some of them are nurtured by hand on Simon’s farm in the Cartmel Valley. Some examples are: butter poached cod, cep, cuttlefish & toasted yeast and in the weekly lunch menu: confit leg of Goosnargh chicken, parsnip & tarragon.  

Videos with Simon Rogan and Tom Barnes:

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 29th October 2021

1 Michelin Star Chefs: Liam Fitzpatrick, head chef, Rogan & Co.