18 Years of Rogan & Co

Very much worth the train ride out of Manchester (it’s 90 minutes, and very scenic) star-laden chef Simon Rogan is marking 18 years of Rogan & Co in Cartmel with a week-long celebration that looks back at the dishes and people who’ve shaped the Michelin-starred restaurant since it opened in 2008.

From Tuesday 3 to Saturday 7 March, the upscale neighbourhood spot will serve a special All Stars Menu, bringing together some of the most-loved plates from across nearly two decades. It’s a chance to revisit defining dishes, from Parkhouse cheese cracker with whipped cod’s roe to caramelised King Edward potato with smoked eel, buttermilk and dill, and dry-aged Cumbrian beef short rib with creamed potatoes, Our Farm kales glazed in horseradish, and bone marrow.

There’s nostalgia threaded throughout the menu. Truffle pudding and black garlic sit alongside Herdwick lamb fritter with ramson, and a cipollini onion broth with Old Winchester dumpling, scone and shallot. Desserts lean into Rogan & Co classics too, with woodruff set cream and preserved strawberry, baked rice pudding with popcorn, Yorkshire rhubarb and Wraysholme milk ice cream, sticky toffee pudding madeleine and caramelised white chocolate fudge all making an appearance.

The full All Stars Menu will be available for lunch and dinner at £125 per person. A shorter version will run at lunch from Wednesday to Saturday, priced at £75 per person. A matched drinks pairing will also be available, alongside a selection of seasonal cocktails revived from past menus.

(Credit: Cristian Barnett)

(Credit: Cristian Barnett)

(Credit: Cristian Barnett)

Simon Rogan MBE will be in the kitchen throughout the week alongside head chef Tom Reeves, reflecting on the restaurant’s evolution and its place at the heart of the local community. Familiar faces from Rogan & Co’s past will also return, with former head chefs and long-standing team members making surprise appearances, including Tom Barnes, now chef owner of Skof, Liam Fitzpatrick of Our Farm, and Sam Nash.

Each dish has been chosen not just for flavour, but for the story behind it. Guests will be invited to discover the memories and milestones connected to each plate, offering a deeper look at how the cooking at this stellar spot has developed over the past nearly two decades.