Evening Standard - ES Magazine



Closer to home, Cumbria-based chef Simon Rogan, behind three-Michelin-Star restaurant L’Enclume, London chef’s table Aulis and many more, is focusing on growing his own fruit and vegetables, as well as rearing pigs and quail. Now, more than 80 per cent of the group’s produce comes from its own organic farm, where all organic waste from L’Enclume, Home by Simon Rogan, Rogan & Co, Henrock and Aulis Cartmel is taken back and converted using clever, naturally heat-generating Ridan composters, which kill bacteria and convert matter into compost in a matter of weeks. What’s more, staff are also feeding some food waste to a newly installed worm farm, generating ‘compost that is said to be some of the most nutritious on the planet’, says Rogan.

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