2 Michelin Star Chefs: Simon Rogan, L'Enclume

The  Staff Canteen

Simon Rogan is the chef owner of two Michelin-starred L'Enclume in Cartmel, Cumbria

One of the most esteemed figures in British fine dining, Simon Rogan is a household name who has received numerous awards and accolades throughout the course of his career.



Cavendish St, Cartmel, Grange-over-Sands LA11 6PZ

Website: https://www.lenclume.co.uk

Tel: +44 (0) 20 7938 5049

Email: [email protected]

Opening hours: Lunch Tuesday to Sunday 12pm to 1:30pm; Dinner Tuesday to Sunday 6:30pm to 8:30pm

Head chef: Tom Barnes

Restaurant manager: Sam Ward

Food style: British food connected to its surroundings. Locally grown and foraged, fresh ingredients, only ever British.

Twitter: @simon_rogan

Instagram: @rogan_simon

Facebook: LEnclume


Simon was born in 1967 in Southampton and studied at Southampton Technical College.

Aged 17, he kicked off his cooking career by doing an apprenticeship at Rhinefield House Hotel in Hampshire, under Paul Norman. Paul taught him classical techniques and gave him a thorough understanding of how a professional kitchen operates.

Simon has worked with a number of renowned chefs including Marco Pierre White and John Burton Race.

He spent eight years working with Jean-Christophe Novelli and another two at Lucas Carton in Paris, under Alain Senderens.


Simon is best known, however, for his work in The Lake District.

In 2002, he opened his own restaurant, L’Enclume, in a small Cumbrian village called Cartmel. 

L'Enclume earned its first Michelin star in 2008 and a second followed in 2012, which it has retained ever since.

When he started his own venture, Simon's aim was to create a restaurant that was not only connected to the local are but also environmentally friendly and relying on the surroundings to supply the ingredients needed.

The first rule in Simon's book is to only ever use British produce, which, through much hard work, research, planning and careful management, he and his team developed a farm just outside of the village.

This has been providing them with most everything on the menu at L'Enclume, at at his consecutive restaurants, since 2009.

What the guides say...


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AA Restaurant Guide

five rosettes

Good Food Guide

2nd Best Restaurant in the UK and a 10/10 score, meaning "Perfect dishes showing faultless technique at every service. An extremely rare accolade"


With 15 acres of land, numerous polytunnels and a large barn, Our Farm produces the fresh vegetables, rears chickens, pigs and some cattle, and workers also forage the countryside looking for ingredients.

Because the ingredients are about as local and as fresh as they get, the menus at L'Enclume are often changed based on what is available. 

Simon’s self-sustaining and biodynamic approach has been hailed by critics and environment lovers, and, though he experienced many difficulties at the beginning, Simon and his team persevered and have come to a better understanding of nature and how best to leverage it.

Other restaurants and ventures

Following his success at L’Enclume, Simon went on to open more restaurants both in Cartmel and across the rest of the country.

In 2008, he launched Rogan & Co., a less formal restaurant similarly supplied by Our Farm.

Simon has built up a quite impressive portfolio of restaurants, and L’Enclume also offers 17 rooms for guests to stay and make the most of their visit to Cartmel.

His dedication to his passion and principles has made him one of the standout and most influential chefs of his generation.

In September 2012, Simon took ownership of The Pig & Whistle, a pub in Cartmel. He then teamed up with partner Penny Tapsell to launch Roganic in Marylebone, London a short term pop-up restaurant that ran until the lease on the property ended in October 2013. It relaunched as a permanent site in 2017, earning a Michelin star in the following year's guide, but was forced to close again due to the effects of the pandemic on London footfall in 2020.

Other restaurants included The French and Mr Cooper’s House and Garden, both at Manchester’s The Midland Hotel, and Fera at Claridges which opened in 2014. In April 2017 Simon announced his departure from Fera at Claridges which is now run by Simon's protégé, head chef Matt Starling. He also said goodbye to The French, which Adam Reid took over.

Aulis is Simon Rogan’s hub and development kitchen, the flagship of which is located in Cartmel, with another in London's St Anne's Court.

Many young talented chefs have been through the doors of the Rogan & Co. empire, from Paul Burgalieres and Oli Marlow to Tom Barnes

Videos of Simon Rogan: 

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The  Staff Canteen

The Staff Canteen

Editor 20th March 2021

2 Michelin Star Chefs: Simon Rogan, L'Enclume