Charlie Tayler is the Head Chef at Aulis London, Simon Rogan’s intimate chef’s table restaurant located in the heart of the city.
Aulis is known for its ultra-seasonal, produce-driven tasting menus, many of which are directly inspired by - and sourced from - Our Farm, Simon’s regenerative farm in the Lake District.
Charlie has now been at Aulis London for nearly five years and is more energised than ever. He describes his current team as the best it’s ever been and has his sights set on pushing the restaurant forward for more accolades.
Early Beginnings and a Natural Calling
From the very beginning, Charlie felt a natural pull toward the world of food and hospitality.
He said: “I started working in kitchens when I was 14, washing pots and pans in Brighton - my hometown. It was at a café called Oblong. I think that’s how every chef should start. Just graft. There’s something grounding about starting from the bottom.”
“There are stories of me at five or six years old, helping at my mum’s New Year’s Eve parties - handing out pigs in blankets and topping up people’s beers. I’ve always just had that instinct to look after people. It wasn’t just the cooking I loved. It was the whole act of being hospitable.”
The Lightbulb Moment
It wasn’t until a pivotal moment in his teens that Charlie realised what hospitality truly meant.
He added: “I was 17, working in a place in Brighton called Seven Dials. We messed up a dish during service - there was some miscommunication between kitchen and front-of-house. And the sous chef just said, ‘No stress. Let’s send them a middle course - something we can knock out quickly while we redo the dish properly.’
"That was a complete lightbulb moment. I’d never seen that before - using food to solve a service issue in such a thoughtful way. That’s peak hospitality. That’s when I realised: being a chef isn’t just about your section or your mise en place. It goes beyond the pass. It’s about creating an experience. And that totally changed my perspective.”
Joining Simon Rogan’s Team
After the pandemic led to the closure of the restaurant he was working at, Charlie made a decision that would shift the trajectory of his career.
He added: “I’d always admired what Simon Rogan was doing - especially how closely he worked with British farms and his deep focus on sustainability. After we closed, I went on a full Lake District tour - L’Enclume, Rogan & Co, Henrock. The food, the ethos, the whole operation blew me away.”
“A few months later, I saw an opening for head chef at Aulis so I sent my CV in, I know there were a lot of strong chefs going for the job, so I feel very lucky to have been chosen. But I think it wasn’t just about cooking ability - it was about the ability to connect with people.”
The Aulis Experience: More Than Just a Chef’s Table
At Aulis, the dining counter is the kitchen. It’s where ingredients are prepped, cooked, plated, and served - right in front of just 12 guests.
“Our cooking suite is literally built into the table. We’re not cooking at the pass or behind a wall - we’re at the table, cooking with our guests. That changes everything. You’re making eye contact, you’re having conversations, you’re sharing stories while you plate. That kind of dynamic breaks down all the traditional barriers of fine dining.”
“When you serve a dish and the whole room goes quiet, or someone looks up in disbelief - that’s the best feedback a chef can get. You don’t get that when you’re underground in a traditional kitchen. The most you might hear is someone from front-of-house popping in to say, ‘Table 4 loved it.’ But here, you see it. You feel it.”
Signature Dish: A Play on Cheese and Crackers
One dish that’s become a mainstay at Aulis is Charlie’s cheese ice cream.
He added: “We use Tunworth cheese, which we turn into a savoury ice cream. Then we pair it with borage and truffle honey from the London Honey Company. They even send us their wax, which we melt into candles for the lounge. It’s all connected - nothing wasted. Then we add these little crispy crackers on top for extra crunch."
True Sustainability
For Charlie, sustainability is about more than ingredients.
He explained: “Of course, we’re doing the usual - nose-to-tail, using every part of the animal, working with seasonal produce from Simon’s farm in the Lakes. But I don’t shout about that too much because to me, that should just be standard now. Sustainability doesn’t stop at the menu - it extends to how we treat our staff and how we run the kitchen.”
“I grew up in kitchens where 100-hour weeks were normal. Now I’ve got my team on a 48-49 hour week. They get three days off. We sit down together for breakfast and dinner every day. That’s what sustainable looks like to me: a team that’s not burnt out, that’s energised, that wants to be here. That’s how you get your best cooking.”
written by ABi Kinsella
