2 Michelin Star Chefs: Simon Rogan, L'Enclume

The  Staff Canteen

The Staff Canteen

Editor 16th October 2017

Simon Rogan is the chef owner of two Michelin-starred L'Enclume.

One of the most esteemed figures on the British culinary scene, Simon Rogan has become a household name and has received many awards and accolades during his career.

L’Enclume

l'enclume

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

Biography

Simon was born in 1967 in Southampton and studied at Southampton Technical College. Aged 17, he started off his cooking career by doing an apprenticeship at Rhinefield House Hotel in Hampshire, under Paul Norman. He was taught classical techniques and developed an understanding of the kitchen.

Simon Rogan low res
Simon Rogan

He has worked with many of the top chefs in the world including Marco Pierre White and John Burton Race, spent eight years with Jean-Christophe Novelli, and then a couple of years at Lucas Carton, in Paris under Alain Senderens.

L’Enclume

Simon is best known, however, for his work in The Lake District. In 2002, he opened his own restaurant L’Enclume in Cartmel, a small Cumbrian village. The establishment won its first Michelin star in 2008 and a second followed four years later, both being retained every year since. In 2013, the Good Food Guide awarded L’Enclume a rating of 10/10, rating it second, fractionally behind Heston Blumenthal’s The Fat Duck.

The Good Food Guide also named L’Enclume its top restaurant for the fourth consecutive year in 2016. In 2017 L’Enclume’s four year reign came to an end when Restaurant Nathan Outlaw topped the list.

Simon’s aim when starting his own venture was to create a restaurant that was, in a culinary sense, not only connected to the local area but also environmentally friendly and relying on the surroundings to supply the ingredients needed. The first rule was to use only British produce, then only ingredients sourced in Cumbria, but now he has gone further still and the results have been outstanding. Through much hard work, research, planning and careful management, the Rogan has developed a farm just outside of the village which since 2009 has been providing the food stuffs that you will find served up on their artisan plates.

What the guides say...

Michelin

two stars.jpg.640x480 q80 .jpg.640x480 q80 .jpg.640x480 q80

AA Restaurant Guide

five rosettes

Good Food Guide

l'enclume gfg

Harden's

l'enclume hardens

With 15 acres of land, numerous polytunnels and a large barn, Our Farm produces the fresh vegetables used by Simon’s restaurants in Cartmel. The farm rears chickens, pigs and some cattle, and workers also forage the countryside looking for ingredients. Once picked, the vegetables can be in the kitchen and on the plate within an hour. As a result, the menus change very often depending on what is available from the certified organic farm. Simon’s self-sustaining and biodynamic approach has been hailed by critics and environment lovers alike. Although experiencing many difficulties at the beginning, Simon and his team persevered and have come to understand better the workings of nature on the farm, especially since Aulis, a research base, was founded nearby.

Other restaurants and ventures

Following his success at L’Enclume, Simon has gone on to open more restaurants both in Cartmel and across the rest of the country. In 2008, Rogan & Co, also in Cartmel, opened its doors to customers, 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.

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 and Adam Reid took over.

Aulis is Simon Rogan’s hub and development kitchen located in Cartmel and coming to London in 2017.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 16th October 2017

2 Michelin Star Chefs: Simon Rogan, L'Enclume