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COD ‘YOLK’, SAGE CREAM AND PEA SHOOTS, SALT AND VINEGAR RICE

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COD ‘YOLK’, SAGE CREAM AND PEA SHOOTS, SALT AND VINEGAR RICE

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Ingredients

Cod Mousse
233 grams salted cod rinsed
200 grams whipping cream
87 grams potato puree
1 leaf gelatine
Yolk Gel
500 millilitres Vegetable Stock
50 grams whipping cream
0.5 gram saffron
30 grams vege gel
Sage Cream
250 grams sage oil
3 Egg Yolks
2 Eggs
5 grams Salt
5 grams sherry vinegar
7 grams Dijon Mustard
Salt and Vinegar Rice
100 grams wild rice
vinegar powder
Salt
tapioca maltodextrin
To Garnish
green pea shoot
golden pea shoot
rape seed oil
  • Medium

Ingredients

  • Cod Mousse

  • Yolk Gel

  • Sage Cream

  • Salt and Vinegar Rice

  • To Garnish

Directions

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Simon Rogan

Simon and his partner Penny Tapsell opened L’Enclume, a restaurant with rooms, in Cartmel, in the southern Lake District, in 2002, followed by the more informal offering Rogan & Company, also in Cartmel, in May 2008. Since 2009, Simon has had his own 12-acre natural farm just outside Cartmel, where he grows vegetables, herbs, fruits, and flowers. In 2012, he established Aulis, his research and development facility adjacent to L’Enclume, which also serves as an exclusive six seat private dining experience.

L’Enclume has retained two Michelin stars in the Great Britain & Ireland Michelin Guide since 2013 (the first star was awarded in 2005). Other accolades include a 10/10 rating and #1 ranking in the Waitrose Good Food Guide 2016 (for the third year running); full five rosettes from the AA Restaurant Guide (since 2010); #7 in the National Restaurant Awards 2015; #3 in The Sunday Times’ ‘Top 100 Restaurants 2015’ list in association with Harden’s; ‘Best Restaurant’ in the Observer Food Monthly Awards 2013; and ‘BMW National Restaurant Award’ from Square Meal 2011.

Roganic was a hugely successful two-year ‘pop-up’ restaurant in Marylebone, London, from 2011 until 2013, and won the ‘Square Meal/BMW Best New Restaurant’ in 2011. Simon then launched two restaurants at The Midland Hotel in Manchester in 2013 – The French and Mr Cooper’s House & Garden. The French won ‘Best Newcomer’ in the Waitrose Good Food Guide 2014, and is ranked #17 in the 2016 edition with an 8/10 rating. It also received four rosettes in the AA Restaurant Guide 2016, was also awarded “Restaurant of the Year – Outside London” at the Food & Travel Reader Awards 2014, “Restaurant of the Year” 2013 by Decanter Magazine, and “Manchester Restaurant of the Year” in the Cheshire Life and Lancashire Life Food and Drink Awards 2013 (followed by Mr Cooper’s House & Garden in the 2014 awards).

Simon then launched Fera at Claridge’s in Mayfair, London, in May 2014, and within four months it received a Michelin star. It has also been ranked #12 in the Waitrose Good Food Guide 2016 with an 8/10 rating, and #44 in The Sunday Times ‘Top 100 Restaurants 2015’ list in association with Harden’s. Fera at Claridge’s was also awarded ‘Best New Restaurant’ at the Tatler Restaurant Awards 2015, ‘Newcomer of the Year 2014’ by Decanter Magazine, and Mayfair Magazine’s ‘Best Restaurant Experience 2015’.

The multi-functional hi-tech development kitchen and private dining space – Aulis at Fera – officially opened on 7 January 2016. Located adjacent to the main Fera kitchen, it features six counter seats for a very special private dining experience (Thursday-Saturday dinner only with constantly-changing £150 multi-course menu). The main purpose of Aulis is for chefs to experiment and develop new dishes and cooking techniques.

Simon received his first Honourary Degree for a Doctorate in Lore from Lancaster University in 2013, and in the following year, he was awarded an Honourary Fellowship for his contribution to Culinary Arts from the University of Cumbria.
In February 2015, Simon created the Umbel Restaurant Group as a parent company to all his restaurant businesses.

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