Simon Rogan will be cooking live at Big Feastival from today though until Sunday. Here, he will be bringing the ingredient-led approach that has made him one of Britain’s most celebrated chefs to the festival stage. Known for putting seasonality, provenance and exceptional British produce at the heart of his cooking, his appearance gives festival-goers the chance to see that philosophy in action.
At the heart of Simon’s restaurant group is L’Enclume in Cartmel, Cumbria, which opened in 2002 and has since become one of the UK’s most acclaimed restaurants. Awarded its third Michelin star in 2022, L’Enclume is driven by produce grown specifically for the restaurant at Simon’s nearby Our Farm, where the seasons help dictate what appears on the plate.
His restaurants now extend beyond the Lake District, but that close relationship with ingredients and their provenance remains central to Simon’s cooking.
At Big Feastival, he’ll be showcasing that approach with a dish celebrating an ingredient he believes deserves more attention: the humble cabbage.
Simon joins a huge programme of chefs, food personalities, street food and dining experiences at Big Feastival, alongside a music line-up that makes food every bit as much a part of the weekend as what happens on the main stage.
Ahead of his appearance, Savour caught up with Simon to talk cooking, festival food, live music and his perfect Big Feastival weekend.
What will you be cooking on stage, and is there anything you’re
particularly excited to share with the audience?
I’m cooking a stuffed cabbage which I have been trialling and testing for a few
weeks now. We’ve declared 2026 the Year of the Cabbage, so I wanted to cook
something that shows off this humble, unsung hero of a vegetable.
What’s one cooking tip you’ll be giving that people can take home and use
straight away?
I’ll explain the benefits of bringing a vegetable before cooking just as you would
for a prime piece of meat or fish. It will improve flavour and texture just as it does
for more traditional cuts. So simple and rewarding.
Big Feastival brings together incredible food and live music. Which artist
are you most looking forward to seeing this year, and why?
Probably Basement Jaxx because they’ve got a bit of groove, but I’m looking
forward to seeing all the acts.
Once you’ve finished your demo at Big Feastival, where would we find
you? The music stage, exploring the food stalls, watching another chef, or
relaxing with a drink in VIP?
There will be too many options to choose from, but I think post demo I’ll be
wanting a nice cold drink before watching something on the music stage.
Are you a Camper, glamper or caravaner when heading to a festival and
why?
As long as there’s a roof (or piece of tent fabric) over my head and I’ve got a
blow-up mattress, I’m not fussed.
What’s the one thing you always pack for a festival that you couldn’t be
without?
Wellies, obviously, and as we have power in my tent, definitely my portable ice
machine.
What’s your ultimate festival food? Is there one dish you always look for,
or something you simply can’t resist?
I’m quite partial to a good hot dog in a tasty brioche bun with loads of caramelised onions and mustard.
Which other chef on this year’s line-up would you most like to cook
alongside if you haven’t already?
It’s a big, big line up as I would never single anyone out, but I would be honoured
to cook alongside any of them.
In three words, describe your perfect festival weekend.
Friends, food, music.
Early morning festival person or late-night festival person?
Late night – it’s the years of working in kitchens that means I’m used to being
awake late. Plus, there’s more going on at a festival in the evening.
What’s your guilty pleasure festival snack?
I do like to munch on pretzels whilst sipping the tipple of my choice.
What’s the biggest myth people have about being a chef?
That it’s seen by many as an unskilled dead-end job? It’s the most rewarding
career and you can use it to see the world and meet amazing people.
