British cuisine has come a long way since the era of “meat and two veg”, with a generation of inventive, forward-thinking chefs that have taken inspiration from the country’s diverse range of produce. Among these is Simon Rogan, one of Britain’s leading tastemakers, who has carved out a reputation for elevating the natural bounty in elegant and extraordinary ways.

His restaurant, L’Enclume in Cumbria, is known for its menu of farmed and foraged ingredients, mostly sourced from the restaurant’s 12-acre farm and the surrounding countryside. At his two London restaurants, Fera and Roganic, the philosophy is the same—using the freshest seasonal British ingredients from the country’s best suppliers. Douglas fir, gooseberries and whey often feature alongside ingredients such as dry-aged duck, rhubarb from Yorkshire, and local brassicas. 

For his Hong Kong debut, Rogan will be cooking at Causeway Bay’s Dining At Murasaki for four nights from March 15 - 18. The menu will feature dishes such as pork and eel with lovage emulsion; raw aged veal with sorrel and anchovy; turbot and oyster with kalibos cabbage and gooseberry; and a dessert of pear with buttermilk, dandelion seed and hazelnut. 

For the occasion, master sommelier Darius Allyn has crafted a wine pairing to go along with Rogan’s dishes.

The dinner is priced at HK$2,280 per person, with the wine pairing an additional HK$1,680 per person. Diners who book before March 7 can enjoy the early bird price of HK$2,080 for the menu and HK$1,580 for the wine pairing option. 

To book, please visit feedmeguru.com

Simon Rogan at Dining At Murasaki, UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong; +852 2817 8383; www.diningatmurasaki.com.hk