#simonrogan

[ardisblossom]

又是想念Soda Bread的一天🤍 . 𝙰𝚗𝚘𝚝𝚑𝚎𝚛 𝚊𝚖𝚊𝚣𝚒𝚗𝚐 𝚕𝚞𝚗𝚌𝚑 𝚊𝚝 𝚁𝚘𝚐𝚊𝚗𝚒𝚌. 𝚂𝚝𝚊𝚛𝚝𝚜 𝚠𝚒𝚝𝚑 𝚛𝚎𝚏𝚛𝚎𝚜𝚑𝚒𝚗𝚐 𝚌𝚘𝚛𝚗 𝚊𝚗𝚍 𝚙𝚞𝚛𝚒𝚏𝚒𝚎𝚍 𝚝𝚘𝚖𝚊𝚝𝚘 𝚓𝚞𝚒𝚌𝚎 𝚊𝚗𝚍 @petrossianparis 𝚌𝚊𝚟𝚒𝚊𝚛, 𝚍𝚛𝚢-𝚊𝚐𝚎𝚍 𝚠𝚊𝚐𝚢𝚞, 𝚛𝚘𝚊𝚜𝚝 𝚘𝚗𝚒𝚘𝚗 𝚊𝚗𝚍 𝚜𝚎𝚊𝚠𝚎𝚎𝚍 𝚝𝚊𝚛𝚝𝚕𝚎𝚝. . . . #RoganicHongKong #SimonRogan #michelinstar #ArdisWanchai (at Roganic Hong Kong) https://www.instagram.com/p/Ch9XXhPvLYu/?igshid=NGJjMDIxMWI=

[ardisblossom]

𝔽𝕒𝕣𝕞-𝕥𝕠-𝕥𝕒𝕓𝕝𝕖 𝕕𝕚𝕟𝕚𝕟𝕘 𝕖𝕩𝕡𝕖𝕣𝕚𝕖𝕟𝕔𝕖 𝕒𝕥 ℝ𝕠𝕘𝕒𝕟𝕚𝕔, newly-starred restaurant which serves one of the best-valued menu in town - HKD680/short taster menu. The prelude starts with some bite-sized delicacies. Comforting flavours developed with various vegetables from local farm in HK, and the amazing slow-cooked Japanese Salmon. 就算是一向不喜三文魚的我，都實實在在地被它吸引到了！ #RoganicHK #simonrogan #farmtotable #ArDisFineDining (at Roganic Hong Kong) https://www.instagram.com/p/B8oiLJ5gjtE/?igshid=164d3wl94misn

[adrianlourie]

Simon Rogan. Head Chef at Fera, Claridges.

Photographed for The Evening Standard.

[micomal]

Oh my! What a night! 🙌 On Friday night it was time for Walshy’s 30th celebrations, we stayed at the Midland hotel in Manchester with valet parking, fine drinks, sumptuous surroundings and all so that we could visit The French, a luxury dining restaurant with Head chef, Simon Rogan. The restaurant was established in 1903 and was one of Britain’s first Michelin-starred restaurants; the interior was bright and clean, the colours were soothing and there were two crystal chandeliers both of which took 8 weeks to hang, so was the precision needed to create the perfect sphere which is the result of the painstaking process! 

We settled down to our three and a half hour experience and were immediately impressed with the level of service and attention to detail that was inherent in everything that the restaurant staff did. The sommelier was on hand as soon as you started perusing the wine menu, the meals were delivered and served with care and affection and each course was announced before we began to eat, to expand our enjoyment even further; everything adding to the enjoyment of the night, I’ve never felt more welcomed in a restaurant. 

tracethebase and I shared a fine bottle of Hungarian red wine (Egri Bikaver) with our meal which was served in the most beautiful carafe and our glasses were kept full to the perfect level by the ever attentive staff (always on hand, but never overbearing) and a glass of expensive port with our cheese course (Warre’s vintage 1997), both of which set our taste buds alight and added a glint to our eyes! It’s worth mentioning that the Sipsmith’s gin, that I carried into the restaurant untouched, stayed untouched for the entire duration of the meal, such was the quality and enjoyment of the whole evening. 

The hotel and the cocktails, the wine and the port, the starters, main courses, breads, cheeses and desserts were all of the highest level. It was an experience that I would recommend to anyone and I haven’t been able to stop thinking about it since! Now I’m looking for any, literally any(!), excuse to get back there and do it all again.

👌🍷🍸🍴😊