Simon Rogan’s Roganic returns to London in January

After his return to London in October with the launch of Aulis – an eight-seater, £250 pp chef’s table in a secret Soho location – Simon Rogan has announced that his 2011-3013 pop-up Roganic will reappear as a permanent fixture in Marylebone next year.

Roganic takes up residence in Blandford Street on the former site of L’Autre Pied on 9 January and reservations are now open via www.roganic.uk/book. The restaurant previously received high-acclaim and, upon its return, will be bringing elements of L’Enclume to London, using produce from the best suppliers around the country including Simon’s ‘Our Farm’ in The Lake District.

Roganic promises to be a renaissance of the original pop-up and will deliver an informed dining experience, serving innovative dishes that draw upon Simon’s trademark visionary and pioneering cooking. The team will comprise members of the original Roganic line up, as well as other past and present Rogan employees including Oliver Marlow as head chef, and James Foster as general manager.

 

 

Aulis marked Rogan’s return to London after he left Claridge’s at the end of April this year, leaving his protégé Matt Starling at the helm of Fera. The restaurateur also pulled out of the French, his restaurant in Manchester’s Midland Hotel, last year. 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 last 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 Claridge’s, Gordon Ramsay, who initially worked with famous-name hotels to gain big-city visibility, but now tends to operate independently from his own sites.

More from Hardens

Share this article: