Exploring Culinary Horizons with Simon Rogan at ION Harbour, Valletta
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November 25, 2023
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November 26, 2023Simon Rogan, a culinary virtuoso with a celebrated international career, has forged a distinctive path in the culinary world by merging his love for British produce and seasonality with a passion for exploring new ingredients and flavours from around the globe.
Rogan’s culinary journey is one of continuous exploration. His exposure to diverse cultures and cuisines has been a driving force behind his innovative approach to creating dishes. Inspired by the produce he encounters during his travels, he incorporates the flavours of each region into his cuisine, always showcasing the hero ingredients. For Rogan, the challenge is not to change his style but to adapt it to the local ingredients and create new and exciting combinations of flavours and textures.
“I’m inspired predominantly by the produce I find in the different countries I visit. Having spent the best part of the last two decades immersing myself in the Lake District, its climate and the farming year there, I have an in-depth understanding of British produce and seasonality, so when I travel to places like Malta and Thailand - it’s all very new and different. For our teams around the world,
the challenge is not in totally changing or innovating our style, but in applying our way of cooking to showcase these local, hero ingredients. Through this, we often discover new flavour combinations or opportunities to explore different textures.”
Opening restaurants abroad can pose unique challenges, but Rogan believes that a respect for ingredients is universal. His front-of-house teams play a pivotal role in ensuring the correct communication of menus to diverse audiences. Rogan’s philosophy is that diners worldwide are eager to embrace new flavours, and his restaurants strive to provide unique culinary experiences that resonate with people from various backgrounds.
Simon Rogan’s collaborations often extend beyond other Chefs to include partnerships with growers and experts in regional terroir. These collaborations inspire his team and allow them to bring unique produce and craftsmanship to their menus. Rogan has also participated in memorable four and eight-hand dinners with renowned Chefs, sparking discussions about sustainability and sourcing, further contributing to his growth as a Chef.
“I’ve done some brilliant four and eight-hand dinners around the world. Recently I was at Roganic Hong Kong, cooking with some of the best sustainability-focussed Chefs in Asia, including LG Han from Labyrinth, Richie Lin from MUME and Jordy Navarra from Toyo Eatery. It was an amazing experience and it led to discussions about the challenges of sustainability and sourcing. It was a huge privilege to host them.”
But for Rogan, the ultimate recognition comes from satisfied diners. While he selectively participates in global culinary competitions and events, he values symposiums and conferences that address the critical issues affecting the industry. He believes in championing causes like the future of farming and advocating for the future of the culinary world.
Simon Rogan is an award-winning British chef and restaurateur known as one of the pioneers of the farm-to-fork movement in the UK
Sustainability is a cornerstone of Rogan’s culinary ethos, regardless of the climate or culinary traditions of the countries where he establishes restaurants. He immerses himself in local produce, growing calendars, and farming practices. In Malta, for example, Rogan’s team works closely with a talented forager and researcher to explore the islands’ hills and seas, uncovering indigenous Maltese produce and showcasing them in the ION Harbour menus.
“I immerse myself as much as possible in the produce and flavours, seasons, farming and growing calendars of a particular place as much as possible. This also involves identifying local specialists - farmers and growers who run small scale businesses. In Malta we’ve been incredibly lucky to have an exceptionally talented forager and researcher, Keith Abela, who is like an encyclopaedia of knowledge when it comes to indigenous Maltese produce [and a contributor to this publication]. He has spent countless hours with me and the team exploring and showcasing the islands’ hills and seas to find lesser known species and small producers, which are now happily at the forefront of our ION Harbour menus.
Culinary tourism is on the rise, with diners seeking unique and immersive dining experiences. At ION Harbour in Valletta, Rogan and his team have achieved this balance beautifully. The restaurant showcases Rogan’s signature perfectionism while allowing the ingredients to shine. The ambition is to create a distinctly Rogan experience with a Maltese twist, providing guests with not only a taste of his culinary expertise but also a profound sense of place and a connection to the local cuisine.
Simon Rogan’s culinary journey is an inspirational exploration of flavours, ingredients, and cultures. His ability to adapt and thrive in diverse culinary landscapes while maintaining his commitment to sustainability and local sourcing sets him apart as a true culinary visionary. At ION Harbour, Valletta, Rogan continues to captivate diners with a symphony of global flavours, proving that a deep respect for ingredients and a passion for discovery are the keys to creating unforgettable dining experiences.
Click here to see Horeca Issue 13 online
