Rogan. Simon Rogan

AND TROMBONCINO COURGETTES WITH SAVOURY SAUCE

       MARINATED TURBOT AND MUSSELS WITH MISO PICKLE

       SOLE FILLETS WITH SMOKED MARROWBONE AND RAZOR CLAM SAUCE

       SCALLOPS

       SMOKED SCALLOP WITH PEA MOUSSE

       GRILLED SCALLOPS WITH CAULIFLOWER AND STRAWBERRY VINEGAR

       RAW SCALLOPS WITH VINEGAR GEL, SCALLOP BOUILLON AND GOOSEBERRY TART WITH SCALLOP ROE

       RAW SCALLOPS WITH VINEGAR GEL

       SCALLOP BOUILLON

       GOOSEBERRY TART WITH SCALLOP ROE

       SCALLOP MOUSSE WITH SMOKED ROE BUTTER SAUCE

       DAIRY

       CHICKPEA WAFER WITH GOAT’S CURD

       LEEKS COOKED IN WHEY WITH BURNT CHIVE OIL

       TUNWORTH CHEESE

       TUNWORTH CROQUETTES

       TUNWORTH POTATO PURÉE WITH DUCK HEARTS

       WHOLE BAKED TUNWORTH WITH FIG AND APPLE CHUTNEY

       TUNWORTH SAUCE WITH ROMANESCO COUSCOUS, CEP MUSHROOMS AND CRISPY PANCETTA

       TUNWORTH ICE CREAM WITH STRAWBERRIES AND VERJUS SYRUP

       MILLET PUDDING WITH GRILLED PEAR AND MARROWBONE

       ROAST BEETROOT WITH SHEEP’S CURD AND WHEAT BERRIES

       TRUFFLE PUDDING WITH BLACK GARLIC

       FROZEN BUTTERMILK SANDWICH

       BUTTERMILK CUSTARD WITH GREENGAGE COMPOTE

       FRUIT

       QUINCE TART WITH GINGERBREAD ICE CREAM

       MEADOWSWEET MOUSSE WITH PINEAPPLE WEED

       POACHED RHUBARB WITH BROWN BUTTER ICE CREAM

       POACHED PEARS WITH ROSEHIP AND COBNUT CRUMB

       APPLE GRANITA WITH CIDER MOUSSE

       MACERATED CHERRIES WITH ARTICHOKE ICE CREAM AND BUTTERSCOTCH SAUCE

       GOOSEBERRY MOUSSE WITH HONEYCOMB AND BUTTERMILK GRANITA

       LIQUORICE CUSTARD WITH ICED SEA BUCKTHORN

       FROZEN BLACKCURRANT MOUSSE

       DAMSONS

       DAMSON CAKE

       DAMSON CHOCOLATE FONDANT

       STOUT ICE CREAM WITH DAMSON AND CRAB APPLES

       DAMSON SORBET WITH BURNT MERINGUE AND SALTED ALMONDS

       DAMSON PÂTE DE FRUIT

       POACHED DAMSONS WITH ICED SHISO

       STOCKS

       GLOSSARY OF PLANTS AND FLOWERS

       INDEX OF SEARCHABLE TERMS

       COOK’S NOTES

       ABOUT THE AUTHOR

       ACKNOWLEDGEMENTS

       ABOUT THE PUBLISHER

INTRODUCTION

      The rolling hills of Cumbria might not seem the obvious place for a city boy from Southampton to settle down, and once I thought so too, but now, sixteen years after setting up my restaurants and farm at Cartmel, I feel totally at home there. It is a place that has allowed me to fulfil my dreams, and to create the sort of food I have always wanted to, using ingredients produced to my specifications.

      My passion for cooking began as a child, and by my teens I was working in the kitchens of some of the best restaurants in the world for the finest, most inspirational chefs. I was lucky to get such a fantastic training, but the basis of my cooking is not just about the combination of flavours, textures and colours on the plate; what matters most is the origins of the foods I am using. While working in other chefs’ kitchens I always knew that what I really wanted was to cook my way, using the freshest, most seasonal ingredients that I could find, whose provenance I knew.

      Opening my own restaurant was, of course, my ultimate goal, but for me the vision didn’t end there. With taste and flavour at the forefront of my mind, my main aim then, as it is now, was to have a restaurant that used foodstuffs from its own world-leading, natural and sustainable growing operation. What I’d been dreaming of for so long was an organic farm designed by chefs, run by chefs for chefs.

      My food philosophy has always been about connecting the restaurant and the food we serve to the local area and the seasons, but this also goes deeper. I believe, whether we are cooking at home or in a professional kitchen, we can’t truly understand our food if we don’t know where it has come from. The origins of our ingredients is crucial, not just for our enjoyment