The Cartmel-based research and development project, which Rogan launched in 2010, has doubled in size, with a bigger team brought in to cope with the ‘extra creativity’ that will now be required.
It has also been redesigned as more of a self-contained space, similar to a ‘mini-restaurant’. The kitchen table has been enlarged to allow up to six guests to experience dishes cooked by the Aulis development team for £200 a head.
“Research and development drives everything we do,” said Rogan. “Our aim is for Aulis to be at the creative forefront of research in every aspect of food, from the work done at the farm, right through to the actual dishes we serve in all of our restaurants.”
Along with physical improvements such as a new roof, flooring, extraction and air-conditioning systems, Rogan has also added a range of new equipment to Aulis including a fermentation chamber, freeze-dryer and continuous vacuum pump, along with a new range of bespoke glassware and crockery.
In addition, Dr. Chet Sharma - a noted Physicist from the University of Oxford - has been appointed to head up research and development at the venue.
“Strengthening our capabilities through Chet’s appointment and expansion of our facilities are an important investment in the future direction of our restaurants,” added Rogan.
Aulis is named after former chef de partie Aulis Lehtimäki, who worked with Rogan for 10 years but passed away a few years ago.
Earlier this month BigHospitality reported that Rogan, who holds two Michelin stars at L’Enclume, is opening a new restaurant at Claridge’s following Ramsay’s departure from the five-star hotel in June.
It caps a highly successful year for Rogan, who recently saw L’Enclume snatch top spot in the Good Food Guide and his recently opened fine-dining restaurant The French, based at the Midland Hotel in Manchester, awarded Best New Entry, shooting straight up to number 12 in the top 50 listing. L'Enclume also moved up by seven places to take number four spot in the National Restaurant Awards last month.
Aulis is now open adjacent to L’Enclume in Cartmel, Cumbria.