Acclaimed British chef Simon Rogan, of L’Enclume and Cartmel fame, makes his Australian Open 2026 culinary debut, bringing his award-winning Michelin-starred farm to table dining kudos to Melbourne.
Rogan has cooked for some of the biggest tennis stars over the years; including Andy Murray and Roger Federer, and operates restaurants across the UK, Malta, Hong Kong and Thailand.
At The Australian Open 2026, he takes over the exclusive Club 1905 – where his famous produce-led, farm-to-table cuisine brings a luxury touch to the tennis.
Simon Rogan to The Write Drop for our At The Bar series.
MY CITY
No matter how far I travel, coming back to The Lakes resets me. Its landscape, seasons, and the people constantly inspire me. I split my time between The Lakes and West Sussex, and both feel like home, but Cartmel is the heart of our restaurant group, so it’s always been special.
FAVOURITE FOOD MEMORY
My fondest food memory is my Nan’s bread pudding. We used to go round every Saturday with all my aunts, uncles and cousins for a huge buffet and the bread pudding was the highlight of the day, and the week!
FAVOURITE BAR
The Connaught Bar. I don’t drink often, as I am trying to keep trim, but when I do, it’s vodka, lime and soda. Clean, refreshing, and perfectly balanced.
DRINK THAT DESCRIBES YOU
A classic gin and tonic – timeless, simple and quintessentially British. It’s a drink built on balance, purity, and great ingredients, much like my approach to cooking. Familiar and traditional, yet always room for subtle nuance and refinement.
BEST HANGOVER CURE
When I’m hungover, I don’t bother dressing it up. It’s a Big Mac meal from McDonald’s and a Bloody Mary – unpretentious, reliable, and it sorts me out every time.
BEST INTERSTATE BAR
I am looking forward to going to some while I am in Australia next year.
OVERSEAS BAR
I’d have to say 28 Hong Kong Street in Singapore. It serves some of the best cocktails you’ll find anywhere.
FAVOURITE BAR
At home I love opening a good Beaujolais, especially Morgon – easy, expressive, and perfect for sharing with friends and family. But for a special occasion, I gravitate toward red Burgundy. Echezeaux has been my favourite appellation for a long time for its depth and smoothness.
FAVOURITE WINERY
Wiston Estate in Sussex – a family-run winery who we collaborated with earlier this year to create our own-label English sparkling rosé.
NEXT DESTINATION
Next up, I’m heading to Australia for the AO in January, then on to Malta to see our team at ION Harbour, and finally Bermuda for a much-needed holiday. I’ll be looking forward to switching off after a busy few months.
WHAT APPEALED ABOUT COLLABORATING WITH THE AUSTRALIAN OPEN IN 2026
I love tennis so it was a no brainer for me. I couldn’t think of anything more exciting than cooking at one of the most prestigious tennis tournaments in the world. On top of that, it’s an opportunity to share our style of cooking with a new audience and to continue our exploration of Australian produce which we began at Bathers’ Pavilion.
WHAT DO YOU DISHES SAY ABOUT YOU
Our menu will be centred around our farm-to-table ethos, featuring the best seasonal and local produce from in and around Melbourne. I think our style of cooking shows our respect for ingredients and particularly those that are lesser-known or overlooked. It also represents our respect for nature, as we focus on produce that’s been grown organically or biodynamically.
WHAT ARE YOU MOST LOOKING FORWARD TO AT THE AUSTRALIAN OPEN
I’m excited to share a bit of Cartmel with everyone who dines with us at Club 1905 and to surprise people with our use of Australian produce. I’m really looking forward to seeing some of the world’s best players take to the court and to watch some incredible matches (after service of course).
