{"id":32192,"date":"2016-03-03T16:33:39","date_gmt":"2016-03-03T15:33:39","guid":{"rendered":"http:\/\/brabbu.com\/blog\/?p=32192"},"modified":"2016-03-03T16:36:57","modified_gmt":"2016-03-03T15:36:57","slug":"simon-rogan-launches-aulis-fera","status":"publish","type":"post","link":"https:\/\/brabbu.com\/blog\/2016\/03\/simon-rogan-launches-aulis-fera\/","title":{"rendered":"SIMON ROGAN LAUNCHES AULIS AT FERA"},"content":{"rendered":"\n

Aulis at Fera<\/strong><\/em> is the latest project from Simon Rogan<\/strong> <\/em>will allow guests inside the culinary hub at Fera, Claridges. The\u00a0Michelin-starred chef<\/strong><\/em>\u00a0 gives guests a privileged insight into his cooking as his new development kitchen.<\/p>\n

\"SIMON<\/p>\n

See also:\u00a0WORLD\u2019S DESIGN GUIDES | HONG KONG<\/a><\/strong><\/p>\n

\"\"<\/a><\/p>\n

Aulis at Fera is<\/strong><\/em>\u00a0a six-seat chef\u2019s table and development kitchen \u2013 a restaurant within a restaurant almost \u2013 at Simon Rogan<\/strong><\/em>\u2019s Michelin-starred<\/strong><\/em> Claridge\u2019s restaurant, Fera. The first Aulis test kitchen at L\u2019Enclume in Cartmel is four years old this year.<\/p>\n

\"SIMON<\/p>\n

Simon Rogan<\/strong><\/em> is a chef, first and foremost, with two Michelin stars<\/strong><\/em> at L\u2019Enclume and one for Fera. He\u2019s a restaurateur too with a small but ambitious empire comprising mothership L\u2019Enclume and Rogan and Company in Cumbria, The French and Mr Cooper\u2019s in Manchester, and Fera in London<\/strong><\/em>. Rogan<\/strong><\/em>\u2019s executive chef at Fera, Dan Cox, oversees Aulis<\/strong> <\/em>with head chef Raphael Cagali.<\/p>\n

\"SIMON<\/p>\n

Named Aulis<\/strong><\/em> as a nod\u00a0to Finnish chef and artist,\u00a0Aulis Lehtimaki<\/strong><\/em>,\u00a0Simon Rogan<\/strong><\/em> wanted to pay tribute to Aulis<\/strong><\/em> who he felt was a key collaborator in the early days of L\u2019Enclume. The two-starred\u00a0restaurant in Cartmel, Cumbria from\u00a0Rogan<\/strong><\/em>\u00a0has already had its own Aulis<\/strong><\/em> development kitchen since 2012.<\/p>\n

\"\"<\/a><\/p>\n

Aulis<\/strong><\/em> is a hard-working space that operates by day as a test kitchen where Fera\u2019s chefs can get creative; and by night (Thursday to Saturday only) as an intimate private dining room<\/strong><\/em> that affords six guests per sitting a first look at what\u2019s new at Fera.<\/p>\n

\"SIMON<\/p>\n

In spite of all the high tech boys\u2019 toys \u2013 a rotary evaporator at one end of the counter, a dehydrator at the other \u2013 designer Guy Oliver<\/strong><\/em>\u2019s given it a domestic feel with exposed brick, granite worktops and a central cooking range at its heart. It\u2019s about as cosy a place as you\u2019ll find for a 15-courses of cutting-edge cooking. Cooking your dinner and talking you through the ingredients and processes as they go, are your two personal chefs, clearly relishing their chance to play host for once (they even brew your post-prandial coffee). This is fine-dining at its geekiest yet most \u201crelatable\u201d.<\/p>\n

\"SIMON<\/p>\n

A succession of ingredients you\u2019ve never heard of in a succession of combinations you\u2019d never have dreamt of. Pickled nasturtium root, its gnarled form resembling something you\u2019d find in a jar at the Hunterian Museum as a sharp, crunchy contrast to near-raw Mylar prawns atop a wobble of prawn custard? Or sweet Portland crab claws with an intense \u201ccabbage sauce\u201d and Fera\u2019s own lardo? Such pretty dishes, and all the prettier for the rough-hewn ceramics on which they\u2019re served, a reminder of the ingredients\u2019 bucolic origins.<\/p>\n

\"SIMON<\/p>\n

On the ever-evolving menu, you won\u2019t see the same dish twice, but you might well encounterSimon Rogan<\/strong><\/em>\u2019s signature coal oil either on raw meat or fish or, in a delicately smoky mayonnaise with roe deer, beetroot, sloe and lovage.<\/p>\n

\"SIMON<\/p>\n

Desserts were equally as intriguing; fermented buckwheat this and frozen sheep\u2019s yoghurt that, and a bit of birch sap mousse thrown in for good measure.<\/p>\n

\"SIMON<\/p>\n

The whole Aulis<\/strong><\/em> experience, is a truly brilliant one. You get up close and personal with the chefs, they engage with you about the food, the farm where it was grown and the producers they get it from, which is all rather fun.<\/p>\n

See also:\u00a0WHERE TO EAT IN LONDON? 10 BEST DINING ROOM IDEAS PINTEREST PICKS<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Aulis at Fera is the latest project from Simon Rogan will allow guests inside the culinary hub at Fera, Claridges. The\u00a0Michelin-starred chef\u00a0 gives guests a privileged insight into his cooking as his new development kitchen. See also:\u00a0WORLD\u2019S DESIGN GUIDES | HONG KONG Aulis at Fera is\u00a0a six-seat chef\u2019s table and development kitchen \u2013 a restaurant […]<\/p>\n","protected":false},"author":275,"featured_media":32193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[7844,7843,2846,7847,117,779,7846,7845],"class_list":["post-32192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","tag-aulis","tag-aulis-at-fera","tag-dining-room","tag-guy-oliver","tag-london","tag-michelin-stars","tag-michelin-starred-chef","tag-simon-rogan"],"_links":{"self":[{"href":"https:\/\/brabbu.com\/blog\/wp-json\/wp\/v2\/posts\/32192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brabbu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brabbu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brabbu.com\/blog\/wp-json\/wp\/v2\/users\/275"}],"replies":[{"embeddable":true,"href":"https:\/\/brabbu.com\/blog\/wp-json\/wp\/v2\/comments?post=32192"}],"version-history":[{"count":0,"href":"https:\/\/brabbu.com\/blog\/wp-json\/wp\/v2\/posts\/32192\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brabbu.com\/blog\/wp-json\/wp\/v2\/media\/32193"}],"wp:attachment":[{"href":"https:\/\/brabbu.com\/blog\/wp-json\/wp\/v2\/media?parent=32192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brabbu.com\/blog\/wp-json\/wp\/v2\/categories?post=32192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brabbu.com\/blog\/wp-json\/wp\/v2\/tags?post=32192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}