Few chefs are more passionate about sustainability than Simon Rogan, owner of Three Michelin Starred L’Enclume and One Michelin Starred Rogan & Co – both situated in Cartmel, Cumbria – One Michelin Starred Aulis in London, as well as Henrock, which sits inside the Linthwaite House Hotel in Bowness-on-Windermere – itself awarded One Michelin Key.
Not only does Simon's flagship, L'Enclume, hold Three Michelin Stars, marking it out as one of the county's top restaurants, but it's also the proud recipient of a Michelin Green Star for its role model sustainable credentials – an ethos which runs throughout all of Simon's businesses.
Whichever of his restaurants you decide to dine in, you'll find yourself choosing from micro-seasonal, ingredient-led menus, with much of the exceptional produce – everything from fruits, vegetables and herbs to chickens, ducks, pigs, sheep and cows – coming from his 12 acre 'Our Farm'.
This sustainable operation returns animal waste to the land to be used as compost and ensures that Simon’s restaurants leave as low a carbon footprint as possible. Ingredients are grown organically and, with harvest to plate often taking place in less than an hour, their quality and freshness is unbeatable.
Top Tips from the Chef
We might not be Michelin-Starred chefs, but when it comes to acting more sustainably in our everyday lives we can all make a difference with the choices we make. Here, Simon gives his top tips for dining in :Buy Local
This goes without saying. Top quality flavoursome ingredients that have a low carbon footprint should be first and foremost in your cooking. If you can afford it, buy organic, bio-dynamic and fairtrade. Farming the natural way helps encourage soil and water conservation, plus the food has a much better flavour and is full of the nutrients that we need. Buy less and shop more often.Don’t Waste Anything
Utilise every part of an ingredient. You can often eat the roots, stems, leaves, flowers and seeds of a plant, not only its fruit. For example, you can cook broccoli and cauliflower stems or turnip tops, which have just as much flavour as their more renowned parts. Seek out recipe alternatives that use the entirety of an ingredient.Compost
Whatever waste you do have, it’s easy to home compost and avoid landfill sites. Not only will this start shrinking your environmental impact but it will also help to nourish your garden and encourage growth of your own quality produce.Grow Your Own
This obviously depends on where you live, but even the smallest apartment can have a herb garden. It’s so easy and can save you money. With a little more space, you can grow produce which is amazingly fresh but which can also be preserved – by pickling or fermenting for example.Eat Plant-Based
This is the most impactful way to eat more sustainably. If you want to continue eating meat and fish then ensure is always comes from the best possible sources. The environmental benefit of plant-based foods is that they aren’t heavily processed and don’t need huge amounts of energy and resources to produce.Think Plastic-Free
Ditch the clingfilm and review your cleaning products. Use reusable, resealable glass jars and eco-friendly products instead. Plastic should be seen as the very last resort.Invest in an Induction Hob
The rapidly falling carbon intensity of electricity in the UK means that induction hobs are the least energy-hungry hob of choice. They are clean, accurate and very fast, which saves you money too, as the energy is cut as soon as the pan leaves the surface or you press the button to turn it off.Develop Green Habits
The actions you take every day will help you make big savings while also helping the planet. Use the right size pan for the right job and use lids where possible to keep heat in and conserve energy. Keep your cooker clean so it cooks quickly and efficiently.Double Up
Cook more than one thing in the oven at once to make the most of the heat – and resist the temptation to keep taking a look. Keep that oven hot and preferably make it a convection oven, as they are more efficient than conventional ovens.
Photos Courtesy of Simon Rogan
