Revered as a chef throughout the culinary world, Simon Rogan has a brilliant reputation for artistry, innovation and excellence, and is renowned for the talent, vision and clarity of ethos he brings to his different restaurants.
Simon is the chef and restaurateur of L’Enclume, the two-Michelin-star restaurant in Cumbria which has won The Good Food Guide’s Best Restaurant for the past four years. He was a winner on BBC2’s Great British Menu and a mentor on MasterChef, and is the winner of GQ’s Chef of the Year award for 2018. Within the village of Cartmel, where he set up L’Enclume 16 years ago, there is also Rogan & Co, the relaxed neighbourhood restaurant; Aulis, a chef’s table and development kitchen; and Our Farm, where the team select what to grow, when it is harvested and how it is prepared, allowing Simon to truly set a benchmark for the calibre of ingredients he uses. In London there is Roganic, a permanent Marylebone site inspired by the original two-year pop-up which provides a window into the Cartmel operation, and Aulis London, an eight-seater chef’s table which provides a preview experience for dishes that might feature at Roganic.
Simon is uniquely placed to write a definitive cookbook that changes the tenor of cookery publishing. Here is a book that perfectly communicates his philosophy of taking farmed and foraged seasonal ingredients to create unforgettable dishes. Simon has led the way in showing that innovative cookery is at its best when using local ingredients with imagination and passion. His food is primal. And it’s natural. But it’s not rough or messy. It’s beautifully refined and has transformed how we view locally sourced cuisine.
Simon’s book showcases recipes using beautiful ingredients that are accessible to people everywhere. It combines vibrant recipe pictures with photography that captures the life and landscapes of Our Farm in Cumbria. Breaking the boundaries of how people use their ingredients and cook their food, this will become the cookery book of the year.
‘No one has changed the way we look at food in Britain in the last decade as much as Simon Rogan – seasonality and freshness don’t work at the highest level unless you have a brilliant chef, one with a great vision. The food he sends to table is arguably the best in the country.’
‘Simon Rogan is one of the UK's most pioneering and important chefs. We can all learn something from his intelligent, natural approach to traceable, plant-centric cooking, and his delicious creations never fail to delight.’
‘With Simon Rogan, British cookery has come of age. His recipes are steeped in our climate, our history and our future, as much a part of the Cumbrian landscape as Herdwick sheep.’
Xanthe Clay, Telegraph
‘Simon Rogan is the most interesting chef working in Britain today. Each plate is delicate and unique.’ Oliver Peyton
‘Forever breaking new ground.’ The Good Food Guide
‘Rogan’s greatest achievement [is] the way his food connects you in some quite primal way to its source.’ Guardian
‘In his new book, Simon Rogan shows that farmed and foraged seasonal ingredients can come together to create delicious and sophisticated dishes.’ The Independent
‘Simon Rogan has defied Expectations with his long-awaited first book. Instead of an aspirational edit of the cutting-edge dishes that have earned him two Michelin stars, the founder of L’Enclume has penned a more personal collection of recipes inspired by his 12-acre Cartmel farm.’ Taste Cumbria magazine