Renowned Chef Simon Rogan’s commitment to sustainability has revolutionized the culinary world, and his journey from sourcing local ingredients to creating biodynamic farms is a testament to his dedication.
Sustainability at the Forefront: Chef Simon Rogan’s Approach to Food
Chef Simon Rogan is a pioneer in incorporating eco-friendly practices into his restaurants. As the owner of L’Enclume and Aulis, he has made sustainability a top priority, from sourcing ingredients to creating dishes.
Growing his own produce at Our Farm, a 12-acre working farm, has been instrumental in shaping Rogan’s signature cuisine. The farm’s emphasis on simplicity and flavor has influenced his approach to British cooking, which emphasizes using the best seasonal, local produce.
The Power of Radishes
Rogan credits radishes as the catalyst for his farming journey. When he couldn’t find high-quality radishes at local markets, he decided to grow them himself. This simple yet pivotal decision led to the expansion of Our Farm and the development of a biodynamic growing operation that is entirely sustainable.
Elevating Ingredients
Rogan’s chefs elevate ingredients without masking their natural flavors. They achieve this by adding “that extra dimension” with umami, salt, or acid. For example, at Aulis London, they use fermented courgette juice to replicate the flavor of lemons, which are not grown on Our Farm.
Global Expansion
Rogan’s restaurants are an extension of L’Enclume, with each outpost offering a unique interpretation of his signature cuisine. He travels frequently to visit his other restaurants and collaborate with his chefs on evolving menus and dishes.
Inspiring the Next Generation
For Rogan, success is not measured by financial gain or accolades but by how he leads by example. He hopes to inspire the next generation of chefs to prioritize sustainability and do things in the right way. His commitment to sustainability has set a new standard for the industry, and many others are now following suit.
A Legacy of Sustainability
Rogan’s legacy extends beyond his restaurants. He wants to be remembered as someone who made a difference and inspired others to follow in his footsteps. As he approaches the end of his career, he remains driven by his passion for sustainability and his desire to leave a lasting impact on the culinary world.
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