The chef will launch Henrock at Linthwaite House, a country house hotel on Lake Windermere, in October.
It marks a return to hotel partnerships for Rogan, who left his Michelin-starred Fera restaurant at London's Claridge’s in London in 2017. He also ended his relationship with Manchester hotel The Midland in 2016, where he was responsible for The French.
While the chef’s other restaurants, which include two-Michelin-starred L’Enclume in Cumbria, are rooted in British cooking Henrock is described as leaning “heavily on influences, techniques and produce discovered on the chef’s travels around the globe”, including from Asia where Rogan recently opened Rogan & Aulis in Hong Kong.
Head chef will be Brian Limoges, who has worked in high-end San Francisco restaurants including Atelier Crenn and Birdsong, while former L’Enclume assistant manager Nicolas Perdrier will oversee food and beverage operations.
The menu will be made using produce sourced from Rogan’s own farm, with a mix of small and sharing plates set to include raw aged beef, elderberry and shiso; halibut baked in cabbage leaf, bay shrimp and pink pepper; and fried apple pie, miso butterscotch and cassia clotted cream.
Rogan says. “Since opening L’Enclume in 2002, it’s been a hugely exciting and humbling journey. Today, we have five UK restaurants holding four Michelin Stars amongst them and have recently opened Roganic and Aulis Hong Kong. It feels like the right time to be strengthening our offering in the north of the UK, a place we call home, with a fantastic team in place and in such a truly unique and stunning setting.”
Rogan also operates London restaurants Roganic and Aulis, and Rogan & Co in Cumbria.
