Rogan & Co

L’Enclume’s laid-back cousin sits in the centre of the village and occupies a pretty cottage beside a stream, with dark wood beams and welcoming open fires. Simon Rogan’s influence is clear to see on the menu, which lists skilfully prepared, understated dishes that make great use of creative ingredient and flavour combinations. The clean, uncomplicated approach keeps the focus firmly on each main ingredient, with exceptional produce coming from Simon's Our Farm development in the Cartmel Valley, or carefully sourced from trusted Lake District suppliers.

Connection to Our Farm

• Rogan & Co sources many ingredients from Our Farm, where the team selects what to grow and when to harvest, ensuring a farm-to-table experience.

Regularly Reimagined Menu

• The menu at Rogan & Co is frequently updated, featuring comforting dishes that reflect seasonal availability and local produce, showcasing the creativity of the kitchen.

Award-Winning Apprenticeship Program

• The restaurant's Academy has been recognized with awards such as the 'UK Young Restaurant Team of the Year', highlighting its commitment to training and developing young culinary talent.

Signature Ingredients

• Our Farm produce: Central to Rogan & Co's philosophy; ingredients are nurtured by hand at Our Farm in Cartmel Valley and then used across Simon Rogan's restaurants; seasonal, traceable produce from the farm and trusted regional growers set the baseline for the menu.
• Ramson (wild garlic): A distinctive local flavor highlighted in dishes such as lamb croquettes; bright, garlicky notes that anchor savory courses.
• Cox apples: Local apple variety featured in autumn preparations (e.g., pumpkin velouté with lovage) and reflected in Rogan's fruit-driven combinations.
• Chestnuts: Earthy sweetness used in autumnal dishes such as pumpkin and lovage velouté; a hallmark of Rogan's seasonal craft.
• Valley mallard (local game): A key protein in Rogan & Co's repertoire, often paired with local vegetables and fruit like Riesling cabbage, quince, and celeriac, demonstrating the farm-to-table game focus.
• Riesling cabbage: A crisp, aromatic cabbage pairing that accompanies mallard dishes; sourced from regional growers.
• Quince: A local fruit used with game to add bright, honeyed acidity; typical of Rogan's seasonal menus.
• Lovage: Aromatic herb used to lift pumpkin velouté and other courses with a fresh, celery-like note.
• Celeriac: Root vegetable used alongside game; provides earthy sweetness and texture.
• Hazelnuts: Nutty accompaniments to roasted potatoes and other dishes; adds crunch and depth.
• Rosemary: Classic aromatic herb used with potatoes and other vegetable dishes, reflecting the rustic, foraged-inspired flavors.