Simon Rogan

Over the past 25 years Simon has developed his distinctive and inventive cooking style that has led to awards, Michelin stars and worldwide acclaim.

Building a culinary destination in Cartmel, in the southern Lake District, Simon opened L'Enclume, a restaurant with rooms in 2002, followed by Rogan & Co in 2008. Our Farm in the Cartmel Valley is the nucleus of all of his restaurants. Across all areas of the business, Simon and his team are committed to sustainability and moving towards producing zero waste.

In 2016, Simon launched Aulis Cartmel, his first chef’s table and development kitchen. Aulis London also arrived in the heart of Soho in October 2017 as a stand-alone dining destination, acting as the creative hub for Simon and his London team of chefs.

Following this, Simon created Roganic, originally a pop-up but now a permanent restaurant in Marylebone’s Blandford Street. In early 2019 Simon has expanded to Hong Kong, opening Aulis and Roganic in Causeway Bay.

Simon was named the AA Chef of the Year 2017, and in 2018 Simon was appointed Bocuse d’Or UK president.

Our Team

Henrock’s kitchen team is led by Head Chef Brian Limoges who joins Simon from San Francisco after working in renowned restaurants such as Quince, Birdsong and Atelier Crenn. Working together, they will utilise local produce with items from Simon’s own farm, Our Farm, in Cumbria.

Overseeing F&B operations is Nicolas Perdrier who, coincidentally, began his career at Linthwaite House before spending time working for Simon as Assistant Manager at L’Enclume and exploring projects elsewhere in the UK. He returned to Henrock with a deep understanding of Simon’s farm to fork ethos and high standards of hospitality, as well as invaluable local knowledge.