Simon Rogan appoints new Managing Director

Michelin-starred Chef Simon Rogan has appointed a new Managing Director to look after his Umbel Restaurant Group.
 
The role will see David Simms placed in charge of all of Rogan’s restaurants which include L'Enclume, Rogan & Co, Aulis, and the Pig & Whistle in Cartmel, Cumbria, as well as both The French and Mr Cooper's House and Garden which are both at the Midland Hotel in Manchester, and the recently opened Fera at Claridge's in London.
 
Simms’s career in the hospitality and catering industry saw him begin at Roux Fine Dining where he worked under Albert Roux and Michel Roux Jr as Chef de Partie until 1997, before moving to La Gavroche in London to take on the same position.
 
After this, he worked alongside John Burton-Race at the Temple Restaurant in London and then became Head Chef at Alison Price & Company from 2000 to 2006, Group Hospitality Chef at Restaurant Associates between 2006 and 2012 and Director at Kendall & Simms until last year.
 
Rogan’s Fera at Claridge’s was recently handed three rosettes by the AA after its latest round of inspections. The big winner however was The Burlington Restaurant in Bolton Abbey which was the only establishment to receive four rosettes.
 
The restaurant at the Devonshire Arms Hotel in the Yorkshire Dales was awarded for its “passion for excellence” as well as Head Chef Adam Smith’s “desire for exploration and improvement”.
 
A further 21 restaurants were handed three rosettes with 11 of these being in London, including Jason Atherton’s Little Social, Canvas by Michael Riemenschneider, The Goring, Merchants Tavern, City Social, London House, The Five Fields, New Angel, Typing Room and Rivea at the Bulgari Hotel and Residences.
 
Around the country, three AA rosettes were also given to the likes of Kenny Atkinson’s House of Tides in Newcastle, Hampton Manor in Solihull, The Lord Clyde in Macclesfield, Swinfen Hall in Lichfield, Storrs Hall in Windermere, Tiroran House Hotel in the Isle of Mull and Timberyard in Edinburgh.
 
By Owen Mckeon
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