I have celebrated the virtues of chef Simon Rogan for years to anyone who would listen. His food is truly astonishing. Divinity on a crisp white plate. Back in 2008, I wrote on this blog that his restaurant L’Enclume in seductive Cartmel was about to take the world by storm. It now has two Michelin Stars and was rated second to Heston Blumenthal’s The Fat Duck in last year’s Good Food Guide.
This has all led to the opening of Fera, Simon’s new restaurant in London’s most glamorous institution, Claridges. On the menu are dishes such as plaice braised in nettle butter, dry-aged Herdwick hogget, pickled tongue, hen of the woods, turnips and alexanders.
There is arguably no greater stage at Claridges from which he can offer his cooking. If you want to get a feel for what has driven him, then read this article on Billionaire.com. His attention to detail and quest for perfection is unwavering. Save up for this experience.
