So it's goodbye to Roganic. When Roganic was announced back in 2011 as a 'pop up', it raised a few eyebrows, but two years to the day, the restaurant popped back down again with little by way of fanfare.
Being a properly seasonal restaurant, the final menu still reflected the ethos of the past two years and the last outing was very much a Roganic meal as normal; when the kitchen extractor broke just before service and the temperature soared in what is normally a hot kitchen anyway, I think the chefs were beyond pleased that they had not gone OTT on the last night. So there was the usual Roganic things we've come to know and love: mackerel in coal oil, carrots with beef tongue and vintage potatoes with ashes etc. It was a beautiful meal (as always) and is recorded below as a matter of interest and a fond memory of a great evening rather than a practical blog post, for the restaurant no longer exists.
So the last words to Simon Rogan who five days ago tweeted:
Just left @Roganic for the last time, job done, bye bye London for now.
Being a properly seasonal restaurant, the final menu still reflected the ethos of the past two years and the last outing was very much a Roganic meal as normal; when the kitchen extractor broke just before service and the temperature soared in what is normally a hot kitchen anyway, I think the chefs were beyond pleased that they had not gone OTT on the last night. So there was the usual Roganic things we've come to know and love: mackerel in coal oil, carrots with beef tongue and vintage potatoes with ashes etc. It was a beautiful meal (as always) and is recorded below as a matter of interest and a fond memory of a great evening rather than a practical blog post, for the restaurant no longer exists.
So the last words to Simon Rogan who five days ago tweeted:
Just left @Roganic for the last time, job done, bye bye London for now.
Peas and sugar snaps with mint
mackerel in coal oil, yoghurt and rye
Cornish crab, cabbage and chicken skin
carrots with beef tongue, dill and buttermilk
potatoes in ashes, onions and lovage
scallop with turnips, horseradish and barley
pollock in brown butter, smoked roe and fennel
Herdwick lamb, wood blewits, sweetbreads and Good King Henry
Strawberries with sweet cicely
cherries, lemon verbena and woodruff
the final bite... spruce milkshake, flapjack
Disclosure: we were guests of the restaurant
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