March '25

Bio

An internationally renowned, award-winning chef, recognised as one of the pioneers of the farm-to-table movement. Rogan is best known for L’Enclume in Cartmel which boasts three Michelin stars and a Michelin green star. Rogan emphasises seasonal, locally sourced ingredients, often from his own farm, and his dishes showcase a strong connection to nature and the land. With a focus on sustainability and creativity, Rogan has built a distinguished career, earning numerous accolades. Simon’s restaurants hold multiple Michelin stars worldwide – nine in total - in the Lakes, London, Malta, Hong Kong, and Thailand.

Restaurants

L’Enclume in Cartmel is a Michelin two-star gem where Simon Rogan turns fresh, local ingredients into art. Expect an imaginative, farm-to-table tasting menu that changes with the seasons, bursting with creativity and flavor. It’s a foodie paradise, blending nature, innovation, and mouthwatering dishes in one unforgettable experience!

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Bio

Dan Cox is chef-owner of Crocadon, a sustainable farm and restaurant located in Cornwall. After leaving Fera at Claridges, where he earned a Michelin star with Simon Rogan, Cox took over the Crocadon site to focus on creating a dining experience rooted in sustainability and local produce. At Crocadon, Cox combines his passion for modern British cuisine with a farm-to-table philosophy, emphasising seasonal ingredients, much of which is sourced from the farm itself.

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Bio

A Michelin-starred Welsh chef known for his exceptional talent and creative approach to modern Welsh cuisine. Renowned for his use of locally sourced, seasonal ingredients, Davies crafts dishes that celebrate the rich culinary heritage of Wales while incorporating innovative techniques.

Restaurant

Davies worked at prestigious restaurants such as Le Manoir aux Quat'Saisons under Raymond Blanc, and The Ledbury in London.  He earned his Michelin star for The Foxhunter, a rustic yet elegant restaurant that showcases his creative and seasonal menus. His cooking is rooted in British traditions, but he incorporates modern techniques to elevate dishes, offering a fine dining experience that is both imaginative and approachable.

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