Simon Rogan wins AA’s Chef of the Year Award

Simon Rogan wins AA’s Chef of the Year Award
Simon Rogan

Simon Rogan

The AA have announced that Simon Rogan has been voted by other top UK chefs as Chef of the Year 2016.

Attended by world-renowned chefs, prominent hoteliers and restaurateurs, hospitality gurus and key media, and with a celebrity host, the AA Hospitality Awards, held at the Grosvenor House Hotel is a highlight in the industry calendar.

Over the course of the evening, the event recognises and rewards the excellent services provided by our very best establishments, in addition to acting as the initial high-profile launch of the latest editions of the AA’s range of lifestyle guides.

Chef of the Year, a popular and coveted title, was introduced in 1996, and offers all AA Rosette-awarded chefs the chance to decide which of their peers deserves the ultimate recognition of their performance over the past twelve months.

About Simon Rogan

Simon and his partner Penny Tapsell opened L’Enclume, a restaurant with rooms in Cartmel in the southern Lake District in 2002, followed by the more informal offering Rogan & Company, also in Cartmel, in May 2008. Since 2009, Simon has had his own 12-acre natural farm just outside Cartmel, where he grows vegetables, herbs, fruits, and flowers. In 2012, he established Aulis, his research and development facility adjacent to L’Enclume, which also serves as an exclusive six seat private dining experience.

L’Enclume has retained two Michelin stars in the Great Britain & Ireland Michelin Guide since 2013 (the first star was awarded in 2005). Other accolades include a 10/10 rating and #1 ranking in the Waitrose Good Food Guide 2016 (for the third year running); full five rosettes from the AA Restaurant Guide (since 2010); #7 in the National Restaurant Awards 2015; #3 in The Sunday Times’ ‘Top 100 Restaurants 2015’ list in association with Harden’s; ‘Best Restaurant’ in the Observer Food Monthly Awards 2013; and ‘BMW National Restaurant Award’ from Square Meal 2011.

Roganic was a hugely successful two-year ‘pop-up’ restaurant in Marylebone, London, from 2011 until 2013, and won the ‘Square Meal/BMW Best New Restaurant’ in 2011. Simon then launched two restaurants at The Midland Hotel in Manchester in 2013 – The French and Mr Cooper’s House & Garden. The French won ‘Best Newcomer’ in the Waitrose Good Food Guide 2014, and is ranked #17 in the 2016 edition with an 8/10 rating. It also received four rosettes in the AA Restaurant Guide 2016, was also awarded “Restaurant of the Year – Outside London” at the Food & Travel Reader Awards 2014, “Restaurant of the Year” 2013 by Decanter Magazine, and “Manchester Restaurant of the Year” in the Cheshire Life and Lancashire Life Food and Drink Awards 2013 (followed by Mr Cooper’s House & Garden in the 2014 awards).

Simon then launched Fera at Claridge’s in Mayfair, London, in May 2014, and within four months it received a Michelin star. It has also been ranked #12 in the Waitrose Good Food Guide 2016 with an 8/10 rating, and #44 in The Sunday Times ‘Top 100 Restaurants 2015’ list in association with Harden’s. Fera at Claridge’s was also awarded ‘Best New Restaurant’ at the Tatler Restaurant Awards 2015, ‘Newcomer of the Year 2014’ by Decanter Magazine, and Mayfair Magazine’s ‘Best Restaurant Experience 2015’.

The multi-functional hi-tech development kitchen and private dining space – Aulis at Fera – officially opened on 7 January 2016. Located adjacent to the main Fera kitchen, it features six counter seats for a very special private dining experience (Thursday-Saturday dinner only with constantly-changing £150 multi-course menu). The main purpose of Aulis is for chefs to experiment and develop new dishes and cooking techniques.

Simon received his first Honourary Degree for a Doctorate in Lore from Lancaster University in 2013, and in the following year, he was awarded an Honourary Fellowship for his contribution to Culinary Arts from the University of Cumbria.

In February 2015, Simon created the Umbel Restaurant Group as a parent company to all his restaurant businesses.