Chef Eats Out is back by popular demand in partnership with Udale Speciality Foods, so book your place now for lunch at Simon Rogan’s Fera at Claridge’s in London on 11 April.
Since opening his beloved L’Enclume with his partner Penny Tapsell in 2002, Rogan has forged a career as a culinary heavyweight. Today, he boasts an empire spanning the country that includes five restaurants in Cartmel, Manchester and London.
Rogan’s culinary prowess has seen him win his way to the banquet of the 2012 Great British Menu series, appear as a mentor on MasterChef in 2013, and appear in BBC2’s Restaurant Wars in 2014. At the 2013 Catey Awards, Rogan won both Independent Restaurateur of the Year and the Chef Award.
Alongside his restaurants, Rogan has developed a reputation for a distinctive and inventive style of cooking, inspired by his love of home-grown British ingredients. Indeed, not many chefs can lay claim to their own four-acre natural farm, which Rogan operates just outside Cartmel, where he and his team grow vegetables, herbs, fruit and flowers to supply all of his restaurants.
Two years ago, Rogan opened Fera at Claridge’s in Mayfair, London. Within four months of opening, it was awarded a Michelin star. It later won Best New Restaurant at the Tatler Restaurant Awards 2015.
Inspired by the seasons, Fera, the Latin word for ‘wild’, reflects the powerful connection to nature at the heart of the restaurant. Its famous, ever-changing à la carte and tasting menus capture the true essence of nature through its textures, tastes and sense of perpetual evolution.
Rogan and his team at Fera, headed by 2008 Roux Scholarship winner Dan Cox, use only the finest organic ingredients, most of them nurtured by hand on the Cartmel farm, with others carefully sourced from trusted growers.
To celebrate the fruits of his labour, The Caterer and Udale Speciality Foods have joined forces to arrange our next Chef Eats Out event at Fera at Claridge’s on 11 April, where you can have the chance to sample Rogan’s food among fellow chefs.
The event – for 80 lucky diners – will begin at noon with a Laurent-Perrier Champagne reception followed by lunch and a tour of the kitchens. It is expected to finish at 3pm-3.30pm.
The five-course set menu, entitled A Taste of Fera, will feature the seasonal British ingredients that Rogan and his team are known for. The lunch will be accompanied by wines and coffee.
A Taste of Fera menu
- Laurent-Perrier Champagne
- Snacks: Stewed rabbit with lovage; scallop roe, alexanders, seaweed; beef tendon, lemon sole, horseradish
- Scallop, black salsify, turnip and anise
- Raw veal, oyster, apple and kohlrabi
- Calcot onions in mussel cream, smoked yolk and chicken skin
- Dry-aged lamb, white asparagus, ramson and sheeps’ milk
- Buckwheat cream, verjus and stout
- Meadowsweet mousse, squash and brown butter nitro
- Due to seasonality, the menu may be subject to change
Udale Speciality Foods
Chef Eats Out provides diners with an exclusive opportunity to experience the culinary excellence of outstanding restaurants and chefs. We are delighted that the venue for the next event is Simon Rogan’s Fera at Claridge’s. Few restaurants celebrate British ingredients more than Fera.
Udale Speciality Foods is delighted to join forces with The Caterer this year to launch Chef Eats Out. It is especially encouraging that chefs such as Simon Rogan, who strive for excellence, demonstrate confidence in their suppliers. Innovation from suppliers such as Udale Speciality Foods, with its new Himalayan salt chamber, is essential.
Udale Speciality Foods aims to build an on-going relationship with chefs by sponsoring Chef Eats Out events, as it continues to show its commitment to
the hospitality industry.
How to book
To book a place at this unique event, at a cost of £70 per person, please go to thecaterer.com/r/chefeatsoutfera
Cancellations can be made without charge up until a week prior to the event. Then all cancellations will be charged at full price.