VALLETTA: Renowned British chef Simon Rogan is the new chef patron of Ion Harbour, one of six 1 Michelin star restaurants on the Mediterranean island.
Chef of 3 Michelin star restaurant L’Enclume in the Lake District, Simon Rogan has built a restaurant empire that today includes 9 restaurants in Lake District, London, Hong Kong and now Malta.
Over the past 20 years, Simon has built not only a restaurant but also a sustainably-operated farm known as Our Farm but also nine award-winning restaurants.
While Simon Rogan is chef patron, the executive chef is Oli Marlow who started working with Simon in 2012. Apart from working with Simon, he has an impressive pedigree having worked in some of the world’s best restaurants from Eleven Madison Park in New York, Maaemo in Oslo and the Fat Duck in Bray before becoming headchef of Roganic in London where he earned a Michelin star. He became the executive chef of Roganic Hong Kong and Aulis in Hong Kong as well as Simon’s Hong Kong bakery and natural wine bar The Baker and the Bottleman which opened in January 2022.
He clinched three Michelin stars as well as a green star last year on the 20th anniversary of the restaurant. The restaurant is deeply connected to the farm which is situated in a former 13th century blacksmith workshop in Cartmel.
He also has a one Michelin starred restaurant neighbourhood restaurant in the same village as well as a chef’s table adjacent to L’Enclume called Aulis Cartmel where six guests sit for lunch or dinner.
In the same concept is Aulis London which follows Simon’s signature style and farm to table ethos.
Aulis Hong Kong was his first international restaurant to open in Causeway Bay, Hong Kong and this was followed by Ronanic Hong Kong which was awarded a Michelin star as well as a green star.
Simon Rogan was guest of Ion the Harbour last autumn when he took part in a four hands dinner with Alex Dilling.
He will bring his experience to a dynamic scene that has been boosted by the arrival of the Michelin Guide a few years ago.
Simon Rogan;’s menu are strongly guided by hyperlocal ingredients that are found, foraged, fished or farmed by local producers. He is promising a multi-course tasting menu that will showcase the very best of seasonal Malta.
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