I feel like this recipe has been tweaked and tweaked and then some to reach a level of refinement, that resembles what perfection might tasted like. The moussed broccoli and honey was revelatory to say the least, calming, comforting and impeccably well balanced in flavour. Firstly, the fish had great texture, flakiness that defies the laws of physics, well salted, a rich flavour, yet it wasn’t too heavy. I think this is the first time I’ve come across honey, broccoli and fish on the same plate. The seawater is apparently collected from The English Channel, the honey from nearby Regent’s Park. Sharp turnips and a genuine smoky flavoured yolk, with a cake-like texture.Ĭourse Three : Seawater cured Kentish mackerel, orache, broccoli and warm elderflower honey Clear flavours, simple execution, and rather beautiful to look at. Zen.Ĭourse Two : Rubin turnip baked in salt, smoked yolk, sea vegetables and wild mustard This felt like it might have been a soup, but had set like gelatin in the fridge, to give rise to a kind of smooth texture, like walking on sand or laying down on a memory foam pillow. The bread were ridiculously addictive, warm, soft and I’d imagine baked daily in house, I kept trying to fight the temptation not to eat them, but I probably ended up eating 12 of these with each of the dishes.Ĭourse One : Broad bean and hyssop, fresh curds and beetroot … before the perpetually replenishment bread selection served with butter seasoned with maldon sea salt. Pumpernickel, splet, potato and buttermlik Ten courses to follow, quite exhaustive, so here we go…Ī chicken and cheese wafer to kick proceedings off…īread. Naturally, I opted for the ten, for the benefit of you guys who like staring at food photos. £29 for three courses, £69 for six and £80 for ten. There are three menu choices which vary depending on how much time you have for the meal. Fittings are at their bare mininum, just enough tarting up to make it decent, afterall this project is initially a two year pop-up (till the lease finishes), but with a view to turn it into a permanent outfit, once they find somewhere bigger, and I’d imagine if the business is well-liked by people like you and I. The restaurant is tiny, and for a posh outfit, the decor certainly carries a lightweight ambiance. That’s a lot of michelin stars, quite safe to say that Ben brings with him a wealth of experience. His stints include 28+ in Gothenburg, Per Se in NYC, His Majesty, GR at Royal Hospital Road, L’Autre Pied, Gary Rhodes W1 at the Cumberland, Vue de monde in Melbourne, The Fat Duck, Le Manoir, The Capital (during its 2* days) and Bagatelle in Oslo. I was fortunate enough (and rather humbled) to meet the man after the meal, because this guy’s track record is pretty fantastic. Rogan himself does not run this kitchen, that honour belongs to one young Mr Ben Spalding. The restaurant named after Rogan and which is also a play on ‘organic’ is to my best guessimations, a reflection of Rogan’s philosophy to grow and cook (most of) his own produce, alluding to a certain level of unrivalled excellence in the ingredients. Michelin star holder and co-owner of the unashamedly high concept L’Enclume in the Lake District. So for half of the meal, I had the entire front of house to myself, it felt the complete opposite of being lonely (as I was dining solo), the staff gave their sole (and first) patron (of the day) their undivided attention.Īnyway, you should care about the opening of Roganic, because Roganic’s chef patron is none other than Simon Rogan. I skipped breakfast you see, because Roganic is one of those restaurant premised upon a idyllic gastronomic journey as opposed to a bog standard meat and two veg. I booked myself in for the high noon sitting, but was actually a quarter of an hour early anyway. In fact, you don’t show up till about 1.30. I discovered a fact about you lot (which seems intuitive but something you never really think about) when I first sat down for this meal at Roganic, and that is nobody eats lunch at 12 pm on Saturdays.
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