When it comes to food the word innovation is often met with as much derision as it is praise, with many sneering at even the mention of foams and emulsions, spherifications or savoury sorbets. However, true innovation is being able to apply the variety of new techniques, concepts and combinations now available with delicacy, skill and elegance. When this fine balance is achieved successfully the results can reach beyond merely the commendable, even the exceptional. They can be extraordinary.
Simon Rogan is not only one of the UK’s best chefs, but a pioneer. He a master of synthesis, combining cutting edge techniques and technology with a deep affinity with nature. He is committed to the development of technical processes, but also to the promotion of farmed, foraged and even long forgotten ingredients. His restaurants have deservedly won numerous awards and his flagship restaurant L’Enclume was recently voted the best restaurant in the UK by the 2014 Good Food Guide. He is culinary legend in the making and recently I caught up with him to ask a few quick questions…
How would you describe your culinary
philosophy?
Modern
British food with a massive connection to our surroundings using the very best
natural ingredients
You are renowned for delicately pairing
technical innovation with an affinity for nature. Where do you find your
inspiration?
Most of the
inspiration during our current phase comes from our Farm and the wild, and
produce available from it. These ingredients are then presented to Aulis where
they are explored and prepared in a way that best suits our menu at that time.
What is the process of creating dishes
for your menus?
As I said
above, it all starts with the primary ingredient and possible accompanying
items. Aulis then gets to work exploring a technique or using technology
available at that time. As a rule though, as our ingredients get better and
better we try to do less and less with them!
Have any combinations not worked?
Too many to
mention although anything we tried to do with Cotton lavender was quite nasty
What locally farmed or foraged
ingredient would you like to see more of on restaurant menus?
Farmed I
would say Scorzonera and from the wild Sweet Cicely
What single piece of advice would you
give to aspiring chefs and professional cooks?
Learn as much
as you can by choosing your career path very carefully, keep your head and down
and do your time.
Tell me more about the Aulis project?
The Aulis
project is at the centre of all that we do, but primarily to constantly provide
all new material for all our restaurants and to ensure that there is no obvious
repetition. It is also involved in the agricultural and foraging side of our
business, educational and consultancy projects and of course has The Table for
guests to come and sample its latest creations.
What do you hope to achieve and what are
the biggest challenges you foresee?
I hope to be
remembered one day as someone who really made a difference during my period of
time and my biggest challenge is keeping the backbone of my very talented team
together to help me achieve that.
What do you see in the future for food,
both in the UK and internationally?
Obviously, I
believe standards in the UK will continue to improve in a very diverse way and
I wish I had a crystal ball to see the future as you can never predict the
latest trend and it would be nice to get in there first
What do you enjoy cooking at home?
I hardly ever
cook at home as I work quite a lot but I do enjoy cooking a roast
What technique, tip or innovation would
you recommend all home cooks learn?
Obviously, I
would like to see more people growing there own and all methods of preservation
is also the way forward.
What's next for you?
Who knows,
but a return to London is probably a dead cert.
For more information about Simon Rogan, the Aulis project or his restaurants, please visit http://simonrogan.co.uk/
No comments:
Post a Comment