Aulis Simon Rogan

Aulis Simon Rogan Simon Rogan's chef's table. Located in Cartmel, London and Hong Kong. Simon Rogan's chef's table and development kitchen. Located in Cartmel and London.

The English Winemaker Series at Aulis London⁠⁠We’re excited to share that we’re hosting an English Winemaker Series acro...
02/06/2026

The English Winemaker Series at Aulis London⁠
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We’re excited to share that we’re hosting an English Winemaker Series across three Friday lunches in 2026, celebrating some of the very best British winemakers, including , and . Each event pairs a selection of wines with head Chef Charlie Tayler’s seasonal tasting menu, with ingredients sourced from Our Farm.⁠
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Tickets are £350 per person and include the full tasting menu, all wines, water, tea & coffee and service.⁠
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Langham - Friday 17th July, 12:30–3:30pm | Tickets on sale now⁠
Oxney - Friday 11th September, 12:30–3:30pm | Tickets on sale 14th July at 11am⁠
Walgate - Friday 20th November, 12:30–3:30pm | Tickets on sale 6th October at 11am⁠
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Book your seat⁠ - aulis.co.uk/aulis-london
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Langham Wine Estate at Aulis London - tickets now on sale.⁠⁠Join us on Friday 17th July, for the first lunch in our Engl...
02/06/2026

Langham Wine Estate at Aulis London - tickets now on sale.⁠
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Join us on Friday 17th July, for the first lunch in our English Winemaker Series, hosted by Calum Chance from and Charles Carron Brown, our sommelier and restaurant manager. ⁠
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Langham will share six wines, plus a sparkling wine on arrival - including back vintages and rare cuvées - each paired with head chef Charlie Tayler's seasonal tasting menu.⁠
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Friday 17th July, 12:30-3:30pm⁠
£350 per person includes the full tasting menu, all wines, water, tea & coffee and service.⁠

Tickets on sale now - aulis.co.uk/aulis-london
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Malwina strawberries with iced verbena cream.⁠⁠With the sunshine finally showing up in Soho, we’re reminiscing on dishes...
27/05/2026

Malwina strawberries with iced verbena cream.⁠
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With the sunshine finally showing up in Soho, we’re reminiscing on dishes that captured the season so perfectly - candied strawberries from , fermented strawberry snow, buckwheat, bee pollen cake and freshly churned verbena ice cream.⁠
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Summer is very nearly here, and so are a new wave of seasonal dishes.⁠
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Raw Belted Galloway beef, dressed in coal oil. A dish that has evolved with the seasons - right now we’re serving it wit...
22/05/2026

Raw Belted Galloway beef, dressed in coal oil. A dish that has evolved with the seasons - right now we’re serving it with pumpkin seed and fermented cucumber.⁠
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A taste of summer in Soho - enjoy it at the chef’s table with something cold in hand.⁠
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Join us soon.⁠
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Raw Belted Galloway beef, dressed in coal oil. A dish that evolves with the seasons - right now we’re serving it with pu...
22/05/2026

Raw Belted Galloway beef, dressed in coal oil. A dish that evolves with the seasons - right now we’re serving it with pumpkin seed and fermented cucumber.⁠
⁠
A taste of summer in Soho - enjoy it at the chef’s table with something cold in hand.⁠
⁠
Join us soon.⁠
⁠

13/05/2026

Our chef’s table, exclusively yours. ⁠
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For something special, our private hire option offers exclusive use of the space for up to 12 guests. In the heart of Soho, Aulis London provides an intimate chef’s table experience where guests have front-row seats as each course unfolds.⁠
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Perfect for celebrations, gatherings and private events, the experience is shaped by the same seasonal, farm-to-table philosophy found across all of ’s restaurants - with every menu rooted in the best local produce from , trusted suppliers and the changing seasons.⁠
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For enquiries, please contact our team directly at [email protected].⁠
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Captured by 🙏

Your summer table awaits. ⁠⁠Secure your place at our chef’s table from July through November for an intimate dining expe...
06/05/2026

Your summer table awaits. ⁠
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Secure your place at our chef’s table from July through November for an intimate dining experience unlike any other.⁠
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Sign up for our newsletter via the link in bio to receive booking reminders and be the first to know.⁠
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Raw Belted Galloway beef in coal oil, pumpkin seed, fermented cucumber and kohlrabi.⁠⁠Plated by our junior sous .⁠⁠ ...
29/04/2026

Raw Belted Galloway beef in coal oil, pumpkin seed, fermented cucumber and kohlrabi.⁠
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Plated by our junior sous .⁠
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At Aulis London, our gift vouchers offer access to an intimate chef’s table, where each course is brought to life and pr...
22/04/2026

At Aulis London, our gift vouchers offer access to an intimate chef’s table, where each course is brought to life and presented in front of you.

A multi-course tasting experience shaped by Simon Rogan’s seasonal, farm-to-table philosophy with ingredients from in the Lake District.

A unique way to celebrate birthdays, anniversaries, and special moments.

Available via post or instant email delivery.

Explore via the link in bio.

Herdwick lamb from Cumbria, red baron onions from Our Farm by Simon Rogan and vinegars, with a sauce built from roasted ...
15/04/2026

Herdwick lamb from Cumbria, red baron onions from Our Farm by Simon Rogan and vinegars, with a sauce built from roasted bones and aged fats.⁠
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Plated by Executive Chef .⁠
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JUNE RESERVATIONS now open.⁠⁠As summer arrives, so does a new wave of produce from in The Lakes, shaping each course on...
07/04/2026

JUNE RESERVATIONS now open.⁠
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As summer arrives, so does a new wave of produce from in The Lakes, shaping each course on our evolving chef’s table menu.⁠
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Join us in the heart of Soho for an immersive, front-row dining experience - where every dish is prepared before you, and every detail reflects the season.⁠
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For something more special, our private hire option offers exclusive use of the space for up to 12 guests.⁠
⁠
Book a seat at aulis.co.uk/aulis-london
⁠

Not your average Bloody Mary.⁠⁠Bloody Aulis 3.0 - green chilli vodka, tomato water and oyster leaf.⁠⁠We can't wait for y...
31/03/2026

Not your average Bloody Mary.⁠
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Bloody Aulis 3.0 - green chilli vodka, tomato water and oyster leaf.⁠
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We can't wait for you to try this one. Link in bio to book your seat.⁠
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Boltardy beetroot tartlet with chalk stream trout & preserved blackcurrants Chalk stream trout from the River Test, Hamp...
18/03/2026

Boltardy beetroot tartlet with chalk stream trout & preserved blackcurrants

Chalk stream trout from the River Test, Hampshire. We cure the prime loin in gin, work the belly into a mousse and pipe it into a tartlet shell made from the pressed juices of Boltardy beetroots.

On top is last season’s blackcurrants, which we’ve preserved for a touch of acidity, and salt-baked beetroot. This is our preferred method of cooking beets as it locks in moisture and seasons the flesh all the way through.

The tartlet is finished with trout roe washed in ponzu, marinated for 48 hours for a clean, firm bite.

Browse our sample menu via the link in bio.

Boltardy beetroot tartlet with chalk stream trout & preserved blackcurrants Chalk stream trout from the River Test, Hamp...
18/03/2026

Boltardy beetroot tartlet with chalk stream trout & preserved blackcurrants

Chalk stream trout from the River Test, Hampshire. We cure the prime loin in gin, work the belly into a mousse and pipe it into a tartlet shell made from the pressed juices of Boltardy beetroots.

On top is last season’s blackcurrants, which we’ve preserved for a touch of acidity, and salt-baked beetroot. This is our preferred method of cooking beets as it locks in moisture and seasons the flesh all the way through.

The tartlet is finished with trout roe washed in ponzu, marinated for 48 hours for a clean, firm bite.

Browse our sample menu via the link in bio.

MAY RESERVATIONS ARE NOW LIVE⁠⁠Step into spring at our intimate chef’s table in the heart of Soho.⁠⁠At Aulis London, eve...
03/03/2026

MAY RESERVATIONS ARE NOW LIVE⁠
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Step into spring at our intimate chef’s table in the heart of Soho.⁠
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At Aulis London, every service unfolds around you - from the first ingredient to the final flourish. Expect a seasonal tasting menu shaped by produce from in the Lake District and the rhythm of the British landscape.⁠
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12 Seats. A front-row view of chefs in action.⁠
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Link in bio to book your seat.
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Progress matters.While we don’t have signature dishes, certain elements remain constant.Produce that evolves, ingredient...
25/02/2026

Progress matters.

While we don’t have signature dishes, certain elements remain constant.

Produce that evolves, ingredients from handled with focus, skill, and precision - and cookware that keeps up.

Our Kendal Mint Cake petit four, prepared by our junior sous chef, Ben.⁠⁠This dish pays tribute to Cumbria and the legen...
20/02/2026

Our Kendal Mint Cake petit four, prepared by our junior sous chef, Ben.⁠
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This dish pays tribute to Cumbria and the legendary Kendal Mint Cake -originally crafted to sustain explorers on long mountain hikes.⁠
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We create our own interpretation of Kendal Mint Cake and churn it through an ice cream base before dipping it in Assam tea and burnt hay. The final piece resembles a stone from the fells and is served nestled among real stones from the Lake District. The perfect end to your Aulis London experience.⁠
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Link in bio to browse our menu and book your seat.⁠
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Today is World Cabbage Day, and of course, I was not going to let it pass without marking it.If this is your first impre...
17/02/2026

Today is World Cabbage Day, and of course, I was not going to let it pass without marking it.

If this is your first impression of me, it is probably quite fitting. Those close to me know I have long waved the cabbage flag, giving it hero status at the heart of many dishes across my menus and restaurants for over two decades, and growing tens of thousands of different varieties at .

Growing up, when meat was not always on the table, cabbage often sat at the centre of our family meals. It was the affordable alternative then, and in today’s climate, it feels more relevant than ever.

It is hardy, incredibly versatile, and an ingredient that has always deserved far more respect than it is often given.

So for me, after genuinely championing cabbages for a long time, it feels only right to officially contribute to the Year of the Cabbage, seated in a wheelbarrow and surrounded by them.

Over the coming months, I am excited to share everything from cooking and how we grow them at , alongside recipes that showcase their true potential, tips, ideas and much more.

Expect plenty of cabbage love coming your way.

Save this to your favourites so you do not miss any future cabbage posts.

Today is World Cabbage Day, and of course, I was not going to let it pass without marking it.If this is your first impre...
17/02/2026

Today is World Cabbage Day, and of course, I was not going to let it pass without marking it.

If this is your first impression of me, it is probably quite fitting. Those close to me know I have long waved the cabbage flag, giving it hero status at the heart of many dishes across my menus and restaurants for over two decades, and growing tens of thousands of different varieties at .

Growing up, when meat was not always on the table, cabbage often sat at the centre of our family meals. It was the affordable alternative then, and in today’s climate, it feels more relevant than ever.

It is hardy, incredibly versatile, and an ingredient that has always deserved far more respect than it is often given.

So for me, after genuinely championing cabbages for a long time, it feels only right to officially contribute to the Year of the Cabbage, seated in a wheelbarrow and surrounded by them.

Over the coming months, I am excited to share everything from cooking and how we grow them at , alongside recipes that showcase their true potential, tips, ideas and much more.

Expect plenty of cabbage love coming your way.

Save this to your favourites so you do not miss any future cabbage posts.

Address

16 St Anne's Court
London
W1F0BF

Opening Hours

Tuesday 7pm - 11pm
Wednesday 7pm - 11pm
Thursday 7pm - 11:30pm
Friday 7pm - 11:30pm
Saturday 12:30pm - 3:30pm
7pm - 11:30pm

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