Simon Rogan returns to London with Aulis
Opening in Autumn, the restaurant looks set to be one of the capital’s smallest, mirroring Rogan’s Aulis concept in Cartmel, Cumbria, by serving as a development kitchen during the day for upcoming London restaurant Roganic, (as Aulis does for l’Enclume, Rogan’s two Michelin-starred lake District flagship) and opening to the public in the evening.
Rogan severed ties with his Michelin-starred Fera restaurant at London hotel Claridge’s in April. The chef also ended his relationship with Manchester hotel The Midland in October 2016 where he was responsible for The French and Mr Cooper’s.
Guests can book individual spaces or the whole eight-cover table for the Aulis London Experience, priced at £250 per head, which includes a tasting menu and paired wines selected by sommelier Pierre Bruneli. Further details of the experience are released to guests only upon making a reservation. The experience will be personalised to the individual guest, providing an “unusual and exclusive dining experience”, not restricted by a menu.
Ingredients for Aulis London and Roganic - which is expected to open in Marylebone later this year - will be sourced from “the UK’s best suppliers” and Rogan’s own Cartmel-based farm, ‘Our Farm’.
Rafael Cagali, who worked alongside Rogan at Fera and whose CV includes The Fat Duck and Spanish three-star restaurant Quique Dacosta, will helm the Aulis London kitchen as head chef. He will be supported by 2016 Roux Scholorship winner Harry Guy, who will be head of development.
Rogan describes the new Aulis venue as the “perfect spot” for the restaurant’s return to the capital.
“Aulis is an integral part of our operation in the Lake District and it will be no different in London,” he says. “We’re also very excited to be launching Roganic in Marylebone later this year, and Aulis London will offer guests the opportunity to sample dishes not yet seen on Roganic menus.
"With only eight seats, Aulis London can give our customers a really up close and personal insight into how we operate. We are going to have a lot of fun there.”
