The restaurant’s current team will continue operating under head chef Matt Starling, a Rogan protégé.
Meanwhile, Rogan is looking for permanent London premises to rehouse a revival of Roganic, the temporary restaurant he ran from 2001-2013.
The move follows a similar pattern to Rogan’s early withdrawal last year from the French, his restaurant in Manchester’s Midland Hotel. In both cases, he failed to replicate the critical and popular success of the Lake District restaurant he calls his “mother ship” – L’Enclume in Cartmel, praised in this year’s Harden’s Survey as “an astonishing, clever, occasionally challenging, and brilliant” experience.
His company Umbel says Rogan will now refocus on his own independent restaurants following a “farm-to-plate” formula using produce supplied by the Lake District farm he established in 2009. His trajectory is not dis-similar to his predecessor at Claridges, Gordon Ramsay, who initially worked with famous-name hotels to gain big-city visibility, but now tends to operate independently from his own sites.
At least Rogan has seemingly managed to part ways without the degeneration of relations which characterised Gordon Ramsay’s closing period at the hotel.
Rogan said: “It’s been a pleasure working with Claridge’s for a successful and enjoyable three years, and as the time has come to move on, we do so with excitement for the future and grateful for our time at Fera.”
Claridge’s general manager Paul Jackson thanked Rogan for “keeping Claridge’s at the forefront of the London culinary world. We wish Simon all the best for his exciting future plans.”