Daniel Rogan opens second Southampton restaurant

Daniel Rogan, son of acclaimed chef Simon Rogan, is a dynamic young chef and restaurateur redefining the food scene in Southampton.

As the owner of the acclaimed restaurant AO and the newly launched Album, Daniel is leading a bold vision for modern British dining rooted in flavour, simplicity, and hometown pride.

Daniel is deeply committed to putting Southampton on the map. While many chefs from the region have relocated to grow their careers, he has chosen to stay and invest in the city’s potential.

the Concept

Daniel said: “It’s been a bit of a transition period where we were trying to find a smaller site for AO due to costs in the industry. Finding that smaller site was quite a struggle - nothing quite fit. So we ended up doing something a bit different: we found a larger location and split it into two, which basically cut the cost in half. That’s how Album came about.

"Album is a small plates concept - it’s more stripped-back, a little more casual, but still full of flavour. You’ll see some similar ingredients and techniques from AO, but everything’s just delivered in a much more simple way. It allows us to be a bit more flexible with pricing and portion sizes - and ultimately, to give guests something special while we work on AO’s big transformation.

"AO is getting a full refit later in the year - a complete reimagining. Album lets us keep the momentum going while we prepare for that. Guests have had a long wait since we closed in August, and we didn’t want to keep them hanging. So this is for them.”

His Favourite Dish at album

Album features a concise, punchy menu where every dish delivers maximum impact.

Daniel said: “I’ve written a short menu, but every dish on there is designed to burst with flavour. If I had to choose just one - the dish that really sums up the vibe of Album for me - it would be the chicken fat roasties with roastie skin emulsion.

"It sounds simple, but it’s packed with technique and flavour. It’s comfort food, but elevated. I wanted something that people would instantly crave again. And it’s those little things - done with absolute care and attention - that make a place like Album feel warm, inviting, and a bit cheeky too.”

Ambitions and Recognition

He has high hopes for the new restaurant, adding: “Look, obviously we’re chasing any applause we can get - who wouldn’t want a Michelin

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star? But with Album, the focus is just to cook the best dishes we can, give guests the best possible service, and let everything else come as it may.

"I’m not the kind of person to say, ‘We’re going to do this to win awards.’ We’re doing this because we love it. The awards and recognition - that comes later, if it’s deserved. Right now, it’s about putting soul into every plate.”

Staying in Southampton and Changing the City’s Food Scene

He added: “I’m obviously biased - I grew up here - but I think Southampton is a great city. There’s a buzz around the place that hasn’t quite translated to the food scene at the top level yet. A lot of chefs from here have had to move away to get opportunities. That’s the reality.

"But I want to change the narrative. I want to show that you don’t have to leave Southampton to cook at the highest level. We’ve got incredible produce right here in Hampshire - meat, seafood, vegetables, everything. It’s all on our doorstep, and yet we’ve never quite had that restaurant that represents what this place can do. That’s what I want Album - and eventually AO again - to be. Something that raises the bar for the city and gives young chefs a reason to stay. We’re not just cooking here. We’re building something.”

Early Inspiration from His Father and the Power of Kitchens

Daniel was inspired to get ino the culinary world from an early age, he added: “My dad opened L'Enclume in 2002. I was 14 at the time. During school holidays or half-terms, when other kids were out doing whatever, I’d be at the back door of the kitchen just watching. I wasn’t even allowed in properly - I’d just stand there and observe the buzz, the energy, the passion pouring out of that kitchen during service.

"I think something about that stuck with me. Watching a team of people working together in rhythm, pushing for perfection, creating joy for other people - it was powerful. I didn’t fully understand it then, but I knew I wanted to be a part of it. Seeing everything my dad’s done - not just the food, but the business, the community, the legacy - that’s what drives me. I want to build something meaningful like that too. Something that lasts. That’s always been the goal.”

written by ABi Kinsella

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