Fera at Claridge's: a year in pictures

Inspired by the constant changing of the seasons, Michelin-starred Fera at Claridge’s is a creative and natural take on modern British cuisine. Last week it celebrated its first year and with that in mind we went back to Fera's first twitter post and took a look through the last 12 months at Simon Rogan's successful venture.

Fera the Latin word for ‘wild’, reflects the powerful connection to nature that’s at the heart of the restaurant. Renowned chef Simon Rogan’s ever-changing à la carte and tasting menus capture the true essence of nature through its textures, tastes and sense of perpetual evolution.

Fera builds on the award-winning approach developed by Simon at his two-Michelin-starred L’Enclume, voted Best Restaurant in the UK by the Good Food Guide 2015. Fera's head chef, Dan Cox said: “Everything we do in Simon’s group is focused on improving ingredients and making it as good as it can be from the beginning.

“It’s about looking at the method of growing and bringing that forward into the kitchen. Giving ourselves products that no one else has.”

He added: “My role is not just Fera, for me you have to look beyond your kitchen and where everything comes from.”

For Simon and his team, instinct, insight and invention are what matter. That and the finest organic ingredients, most of them nurtured by hand on Simon’s farm in the Lake District, with others carefully sourced from trusted growers.

Harvested in their prime, these ingredients are combined with sensitivity, wit and ingenuity, often revealing unexpected new dimensions.

At Fera, flavour is king, and change is a cherished constant. The menu is regularly reimagined, and as each new ingredient arrives, the kitchen accepts the challenge and explores the opportunities with trademark creativity and technical skill.

Watch Simon Rogan in our video as he cooks milk fed spring lamb and turnips baked in salt: