MEETING
with
L’Enclume , Cartmel
When L’Enclume, now a 3-star MICHELIN restaurant, opened its doors in 2002, Simon wanted to open a restaurant with the aim of mastering as many ingredients as possible. So when Simon had the opportunity to build his own farm, he took it. By growing everything himself, Simon could better understand and control the ingredients he used, while being guided by the seasons in the Cartmel Valley.
LAFONT has a long history of producing quality workwear, so it was an obvious choice for me. I wear my chef jackets with enormous pride, because they are a representation of my career. It’s great to be the spokesperson for a brand that creates the best clothes for both the dining room and the kitchen. We aim for excellence at every level of the restaurant experience, and that extends to the way my team presents itself, which is why what we wear is so
important.
Over time, Simon’s vision became closely linked to the environmental issues facing our society. He began to see that farming and the way we approach it, without pesticides or fertilizers and focusing on small-scale local production, is the future of sustainable agriculture and catering. He hopes the future will only bring us closer to operating entirely zero-waste restaurants, to healthier soil. He hopes to establish an educational platform for future generations and further develop the relationship between cuisine and culture. À On the occasion of the New Year’s Honours 2024 awarded by La liste Simon Rogan was awarded an MBE for services to the food industry. He also finished that same year in 1st place. tied in the top 1000 restaurants worldwide (The list).
Simon currently oversees 5 restaurants in the UK and 3 in Hong Kong.
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