Simon Rogan celebrates 20 years since the launch of his first restaurant

News  •  12.10.22

Simon Rogan celebrates 20 years since the launch of his first restaurant

During the past two decades, Simon Rogan’s restaurants have amassed an ever-growing constellation of Michelin Stars, prestigious awards and number one spots in the finest good food guides.

Considered a pioneer of the farm-to-fork movement, and the man responsible for nurturing the talent of many of today’s finest chefs/patrons, it has been a remarkable journey since the doors of Simon’s first restaurant opened in the rural Lake District village of Cartmel.

Named after the anvil that continues to sit proudly in the dining room, L’Enclume began as a labour of love for Simon and his wife, Penny. Originally with seven bedrooms, now 16, it was clear from the beginning that to survive L’Enclume had to become a destination restaurant, and quickly.

Opened in 2002, L’Enclume was the first of Simon Rogan’s eight restaurants.

With a focus on hyperlocal and seasonal ingredients, L’Enclume grew its reputation and, in 2005, the first of what has become a historic three Michelin Stars put the restaurant firmly on Britain’s culinary map.

Attracting people from far and wide, the rest, as they say, is history, and has paved the way for what has become an eight-strong restaurant portfolio spread across two continents and centred around a Lake District farm that produces the vast majority of the vegetables, herbs, fruits, and flowers used by the group.

Named ‘Our Farm’, as the need for high-quality ingredients grew alongside the restaurant’s success, Simon’s love for the Lake District landscape and local produce led to the takeover of a local organic farm that had been supplying L’Enclume with radishes.

In 2011, the desire to expand the operation further meant Our Farm was established just one mile from Cartmel. From an empty 12-acre field, now stands a world-class sustainable growing operation. Self-sufficient, entirely off the grid, and offering sustainable, first-class produce to all of the group’s ventures, it sits at the heart of Simon’s success and underpins his sustainable ethos.

So much so, in 2021, Simon’s efforts towards sustainability were recognised when the newly introduced Michelin green star was awarded to both L’Enclume and Hong Kong-based Roganic, one of three restaurants Simon owns in Hong Kong.

Ingredients that change with the seasons inspire my menu development and ensure a truly traceable dining experience reflecting my farm-to-table philosophy.
Simon Rogan

Chefs and growers at Our Farm work side-by-side to create the ingredients used at Rogan’s restaurants

With L’Enclume (2002), Rogan & Co (2008), Our Farm (2011), Aulis Cartmel (2016), Aulis Soho in London (2017), Aulis Hong Kong (2019), Roganic Hong Kong (2019), Henrock (2019), Home by Simon Rogan (2020), and the latest addition to his portfolio, Hong Kong bakery and natural wine bar, The Baker and the Bottleman (2022), what Simon has, and continues to achieve from his home in the Lake District, is nothing short of extraordinary.

After 20 years there is much to honour and alongside exclusive dinners, planting a new orchard at Our Farm, the release of a L’Enclume photography book; a bespoke cutlery range, and a Home by Simon Rogan limited edition box, we are delighted to have designed a new Lakes Single Malt Whisky to mark this special milestone.

Reflections – an exclusive collaboration with Simon Rogan

Celebrating 20 years of the group’s past accomplishments, present triumphs, and the endless possibilities that lie ahead, The Whiskymaker’s Editions Reflections is a restrained, elegant and light whisky, but also incredibly vibrant.

Inspired by a moment of contemplation amid the natural beauty of the Lake District, it is grounded by earthly connections, a sense of place, and a desire to develop a harmonious relationship between the whisky’s flavours and the sustainable ethos and experience that keeps Simon Rogan at the pinnacle of modern British dining.

Suggestive of the autumnal Lake District in character, on tasting Reflections, spiced pumpkin and fragrant wood spice evolve into apple compote, warming cinnamon, and a long, reflective finish.