Michelin Green Star Chefs: Simon Rogan, Chef Owner, L'Enclume

Simon Rogan is the Chef Owner of Michelin Green Starred, L'Enclume.

Simon Rogan is a visionary chef who has taken the culinary world by storm with his innovative approach to gastronomy and unwavering commitment to sustainability. Simon's culinary journey has been nothing short of extraordinary, and his flagship restaurant, L'Enclume, has become a symbol of sustainable fine dining.

Simon's passion for food ignited at an early age, leading him to train at some of the finest establishments in the UK and abroad. His extensive culinary experience and insatiable curiosity culminated in the opening of L'Enclume in 2002 in the picturesque village of Cartmel, Cumbria. This quaint, Michelin-Green-Starred & Three-Michelin-Starred restaurant quickly gained international acclaim for its pioneering approach to sustainability.

At L'Enclume, Simon has redefined the farm-to-table concept, going beyond the ordinary by cultivating a four-acre farm just a stone's throw from the restaurant. This allows him to source the freshest, most seasonal ingredients and minimize the carbon footprint associated with food production and transportation. Simon's commitment to sustainability extends to every aspect of his restaurant, from the locally sourced materials used in its construction to the meticulous waste reduction and recycling practices employed in its daily operations.

Simon has commented, "At L'Enclume we use ingredients from our 12 acre farm, which was designed by chefs, for chefs; along with local suppliers for meat and fish. We have continually developed preserving methods over the past decade to enable us to extend the time we can rely on our own growing."

Simon's menu at L'Enclume is a testament to his creativity and dedication to sustainability. Diners can expect a constantly evolving tasting menu that showcases the flavours of the region in a way that pays homage to the natural world. Foraging plays a significant role, with Simon and his team hand-picking herbs, mushrooms, and wild plants from the surrounding countryside.

Simon Rogan's journey, as exemplified by L'Enclume, demonstrates that fine dining and sustainability are not mutually exclusive. His dedication to preserving the environment while delivering an exceptional dining experience has earned him a well-deserved place at the forefront of the sustainable culinary movement, inspiring chefs and food enthusiasts alike to make conscientious choices that benefit both the planet and our palates.