Simon Rogan is the chef of the British restaurant L'Enclume, crowned with three Michelin stars and one Green Star, and is the highest ranked restaurant in the Good Food guide. With international recognition and numerous awards, Simon is the originator of the farm-to-table idea, and his focus to this day is exclusively on local and seasonal ingredients. Simon's father worked at a wholesale market, and every day he brought home exotic fruits and vegetables, which the young Simon did not like at the time, but which helped to arouse his curiosity. After years of work and experience, in 2002 Simon and his partner Penny opened their own restaurant – L'Enclume in the village of Cartmel, Cumbria, UK. Simon built his restaurant’s culinary expression on previous experiences working with wild herbs and his enthusiasm for seasonal ingredients that he learned from his father. In this way, his dishes evoke the tastes, textures and smells of the surrounding natural world. More than 90% of the restaurant’s ingredients come from his nearby farm, where a fascinating array of unusual and exciting organic ingredients are grown, such as Japanese berries, edible ferns and plantains.