Simon Rogan on sustainability, and the launch of his apprenticeship scheme

Sustainability, for me, is not just about nature and our use of resources. It’s also about how we look after and treat each other in the workplace. I like to think we set a good example in our kitchens and offices. We’ve created spaces where all opinions are respected. Unfortunately, hospitality jobs have had a bad reputation, and we are trying to change that from within.

In the more obvious form of sustainability, we have reduced the number of hours worked by closing our restaurants in The Lakes for two days a week. This gives our team the chance to relax, recharge on their days off, and return to work refreshed. It’s imperative that we look after them. Otherwise, where would we be in the future?

Join the Simon Rogan Academy 

We offer two Simon Rogan Academy apprenticeships, one for front of house and one for back of house. Both offer bespoke learning programmes created in collaboration with Kendal College that aim to train the next generation of young chefs and front of house professionals.  

These courses are paid and offer an opportunity for those wanting to learn the art of culinary craft from some of the most talented individuals in the UK. They have been designed to equip participants with all the necessary skills needed for an outstanding career in one of the leading restaurant groups. 

Over 15 months, both chef and front of house apprentices work in our award-winning restaurants in The Lakes, including our three Michelin-starred and Michelin Green-starred L’Enclume, one Michelin-starred neighbourhood restaurant Rogan & Co, as well as Henrock, giving our students a unique insight into my farm-to-fork ethos and vision.  

Within each six-month rotation, the chef apprentices work on every section in the kitchen and spend time with our Home by Simon Rogan team, producing meals for our guests to enjoy at home. In addition, our chefs also teach the apprentices the fundamentals of foraging, pickling, fermenting and preserving, key techniques which form an essential part of my cooking style. 

For front of house apprentices, we run a series of masterclasses and supplier showcases in our award-winning restaurants. The programme focuses on food and beverage service, team leadership, customer care and business management. Students will also receive barista and mixology training and undertake the Wine and Spirit Education Trust Level 2 qualification. 

Alongside this immersive training in our restaurants, the students on both courses also can learn from and work with John Rowland, the farm manager at Our Farm in the Cartmel Valley. This invaluable time at Our Farm helps strengthen the understanding between nature and the produce we use in our kitchens, as well as helping the students appreciate the need for sustainable growing techniques. 

Throughout the course, the apprentices also spend time at the state-of-the-art training facility at Kendal college and gain either the Standard Level Production Chef Apprenticeship or Hospitality Team Member Standard Level Apprenticeship upon completion of the course. 

Both programmes culminate in a fully expensed week-long stagiaire at one Michelin-starred and Michelin Green-starred Roganic Hong Kong, with all flights and hotel accommodation paid for by us. There, the students will be able to learn about our operation in Asia and how we run one of the most sustainable restaurants in Hong Kong and Macau, continuing to uphold our farm-to-fork ethos.

What our current apprentices say 

“Being a part of the academy is one of the best opportunities an aspiring chef could ask for. We have the chance to train and cook in some of the most renowned restaurants in the country, learning and being handed knowledge that’ll serve us both inside and outside the kitchen.”  Ben Meir, 2021  

“The academy has given me the opportunity of a lifetime, allowing me to expand and strengthen my knowledge not only in cooking but also about the growing and preparation of the farm ingredients. I now understand how environmentally friendly and self-sufficient it is to grow, source and use local produce.” Anya Dixon, 2021

• In light of recent events, we are postponing our open day until the 10th of October. Register your interest here [email protected]. For those unable to attend, we will also be sharing information from the open day on Instagram at @rogan_simon.