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Simon Rogan, a British chef, born in Southampton in 1968, rose through the ranks with stints under Marco Pierre White, Keith Floyd, Jean Christophe Novelli and John Burton-Race.
Simon established his flagship restaurant L’Enclume in 2002, a forty-seater restaurant which currently holds two Michelin stars, located beside the River Eea in Cartmel, Cumbria. L’Enclume was voted the Best Restaurant in the UK by the Good Food Guide 2014.
He is well known for his ‘foraging’ technique, in which he searches the hedgerows and countryside for unique ingredients. This has been central to the success of L’Enclume, along with the fruit and vegetables, chickens, sheep, cattle and bees which are bred and cultivated on his own 12-acre farm. His intense commitment to fresh, local and seasonal produce sets his cuisine apart.
Following the success of L’Enclume, Rogan went on to turn his adopted town of Cartmel into ‘Roganville’ through a series of other ventures, which include Rogan & Company, a more relaxed restaurant venue, and the Pig and Whistle, Cartmel’s traditional local pub. In June 2011, he opened Roganic, a ‘pop-up’ restaurant in London; Aulis, which is his research kitchen; and The French and Mr Cooper’s House & Garden, both in Manchester.
Simon has won many accolades including Chef of the Year and Restaurateur of the Year 2013 at this year’s Catey Awards and also Restaurant of the year 2013 at the Observer Food Monthly awards. He has also appeared in several popular cookery programmes including the Great British Menu.
Expressing his excitement at bringing his unique cuisine to Claridge’s Simon said: “I’m sure any chef would cut off their right arm to take on this role,” he said. “My team and I are looking forward to the challenge of marrying my culinary style with the phenomenal heritage of Claridge’s – this is a massive honour and we are focused and determined to create a truly outstanding restaurant.”
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