L'Enclume is a restaurant opened in 2002 in Cartmel, England by chef Simon Rogan "Wikipedia" and his partner Penny Tapsell. It has received many awards including 3 Michelin stars.
Simon's father worked in a fruit and vegetable market when Simon was young. He would bring home fresh, seasonal produce which initially made Simon a fussy eater. But it sparked his lifelong interest in ingredients.
As a teenager, Simon worked weekends at a Greek restaurant for extra money. At first he was more interested in pursing soccer. But he decided to focus on cooking school instead. There he was motivated to become the best chef possible.
Simon rogan wikipedia
At age 17, Simon started working under a Savoy-trained chef. This gave him excellent classical training. He also began foraging in his time off for wild plants and mushrooms.
Over the next years, Simon worked with renowned chefs like Jean-Christophe Novelli to continue learning. He later became head chef at his own restaurant.
In 2002 Simon opened L'Enclume featuring creative dishes with natural, foraged ingredients. Food critics have raved over the constantly evolving 21-course tasting menu.
Simon's passion for seasonal, fresh ingredients inspired by his father led to great success. His Cartmel restaurant now boasts 3 Michelin stars and 5 AA rosettes through his innovative foraged cuisine.
Simon Rogan's restaurant philosophy uses local, seasonal British ingredients. His farm supplies over 90% of the produce for his flagship restaurant L'Enclume in England's Cartmel Valley.
The farm grows unusual ingredients like Japanese wineberries and elkhorn fern. Wild herbs and flowers are foraged, like lovage and elderflower. Simon's dishes showcase the natural bounty, like his dessert with poached pears, sweet cheese ice cream, and rosehip syrup.
His dedicated kitchen called Aulis develops new dishes using the latest cooking methods. Creativity comes from many sources, but ingredients guide the menus. If something can't be used right away, they preserve it.
Simon has opened several restaurants that feature his precise, creative cuisine. These include Rogan & Co, which won a Michelin star; Roganic in London; The French and Mr Cooper's House and Garden at The Midland Hotel in Manchester.
Simon has also overseen renowned kitchens like Fera at Claridge's in London, which earned a Michelin star.
Simon's farm-to-table approach using England's high-quality ingredients has earned wide acclaim. L'Enclume was named UK's best restaurant multiple times. His dishes requiring painstaking development continue to push boundaries.
Simon keeps expanding while staying dedicated to sustainable local produce from Our Farm, the lifeblood of his restaurants. He now has outposts as far as Hong Kong. Simon Rogan has certainly changed British gastronomy with his visionary foraged cuisine.