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Review ------ ‘No one has changed the way we look at food in Britain in the last decade as much as Simon Rogan – seasonality and freshness don’t work at the highest level unless you have a brilliant chef, one with a great vision. The food he sends to table is arguably the best in the country.’ Elizabeth Carter ‘Simon Rogan is one of the UK's most pioneering and important chefs. We can all learn something from his intelligent, natural approach to traceable, -centric cooking, and his delicious creations never fail to delight.’ Rosie Birkett ‘With Simon Rogan, British cookery has come of age. His recipes are steeped in our climate, our history and our future, as much a part of the Cumbrian landscape as Herdwick sheep.’ Xanthe Clay, Telegraph ‘Simon Rogan is the most interesting chef working in Britain today. Each plate is delicate and unique.’ Oliver Peyton ‘Forever breaking new ground.’ The Good Food Guide ‘Rogan’s greatest achievement [is] the way his food connects you in some quite primal way to its source.’ Guardian ‘In his new book, Simon Rogan shows that farmed and foraged seasonal ingredients can come together to create delicious and sophisticated dishes.’ The Independent ‘Simon Rogan has defied Expectations with his long-awaited first book. Instead of an aspirational edit of the cutting-edge dishes that have earned him two Michelin stars, the founder of L’Enclume has penned a more personal collection of recipes inspired by his 12-acre Cartmel farm.’ Taste Cumbria magazine About the Author ---------------- Described by many as a true culinary heavyweight, Simon Rogan and his partner Penny own L’Enclume, a restaurant with rooms, in the Lake District. After 3 years, it won its first Michelin star. L’Enclume has gone on to achieve many accolades, including a 10/10 rating and #1 ranking in the Waitrose Good Food Guide 2014, a second Michelin star in 2013, and full five rosettes from the AA Restaurant Guide. Over the past 25 years Simon has developed a distinctive, inventive cooking technique, which is inspired by his love of home-grown British ingredients. This has translated over the years into his hugely successful and ever-expanding empire of restaurants.