Simon rogan

Many chefs are still navigating how to incorporate eco-friendly practices into their restaurants, but not Simon Rogan. You can opt out anytime.

Simon rogan cartmel

Being able to grow his own vegetables and fruit at Our Farm has been game-changing. We look at the plant not just for one element, but for how every bit can be utilized. There are so many different elements, and that drives creativity. Rogan, who grew up in Southampton, has always been interested in produce, although he never saw himself as an actual farmer.

Rogan, who considered becoming a soccer player before moving into the culinary world, got his start at places like Rhinefield House Hotel, Geddes Restaurant and The Savoy.

Simon rogan academy

He picked Cartmel, located in Cumbria, for its natural flora. We started working with a small farm, and then we gradually took it over. We started growing radishes ourselves. And then we moved on to carrots and turnips and lettuces, and things steamrolled from there. Today, it boasts an impressive growing operation that is entirely biodynamic a step up from organic farming in terms of sustainability.

We use every centimeter. We reintroduced a massive pond that we had near the farm to encourage frogs and other friendly species that help us protect our valuable crop. Aulis London, located in Soho, is a standout experience with only 12 seats spread around a horseshoe counter, where guests watch the chefs unveil a three-hour-plus tasting menu.

At the end of the day, flavor is everything to us. The easiest way to do that is eat a raw carrot or something like that.