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Simon Rogan
Simon Rogan is one of the country's most successful chefs. His restaurant in Cartmel, Cumbria, L'Enclume holds two Michelins stars and for five years has scored a perfect 10 in The Good Food Guide. It is listed in that publication as Britain's top restaurant. Simon also has a 12 acre natural farm just outside of Cartmel that supplies the restaurant.
His London restaurant Fera at Claridges also holds a Michelin star and is ranked 12th in The Good Food Guide.
Simon is known for innovation and cutting edge techniques in presenting a unique dining experience.
Simon is truly one of the greats of British cooking and it was a privilege to talk to him about what has driven that success.
For five years, L'Enclume has achieved a perfect 10 in The Good Food Guide and I hope to get under the skin of how Simon's achieved that. But to understand L'Enclume now, Simon takes me back to why and how L'Enclume with its current offering came into existence.
I had disappointments in my career in employment where I had always chosen the wrong employer – they could probably say the same about me – but I never quite found that person to share my vision and what I wanted to do, so I suppose I have got my last employer to thank for me never ever wanting to work for anyone ever again… I needed to found my own restaurant to find my own destiny.
The other chefs interviewed thus far for my website have generally found an employer who imprinted upon them early a strong influence which stayed with them spiritually through their career, but in Simon's case, it is the very absence of finding that person which pushed him towards opening his own restaurant. For me, this once again comes down to ideas around values, with values being the sense of 'how we achieve our goals'. Coherent values between the individual and the employer are essential, with the implication that if your current employer doesn't provide a strong fit with your own core values, you should move on. Simon lived that principle and the only way for his vision to come to life was to go it alone, and that means L'Enclume was always destined to be a properly unique restaurant, the product of Simon's singular vision.
Of course, the food becoming what it is today was very much a journey in its own right and initially, the influences of your previous situations still dominate:
In the early years I had this thought of how I wanted the food to be. In my last work of employment, we were cooking 'London food'… Marco had left a legacy, very modern, polished, French cuisine done in a very London way… but I wasn't part of that [movement]… I wanted to do something a bit different to that.
And then [in my last job] Frederick my sous-chef won the Roux Scholarship and went to work for Pierre Gagnaire for 3 months as part of his prize, and he was phoning up every day to tell me about all these techniques and equipment he was using and it was like, 'wow, that sounds amazing, I must go there.' Incredible creativity and something that just blew my mind.
About the same time, I had a guy come to work for me, a mate who had been working for Marc Veryat at la Ferme de mon Pere and he had been there for three months and he [Veryat] uses a lot of Alpine wild herbs and flowers in his cookery, very avant garde cooking techniques, really wacky and that just blew my mind, the pair of them, but especially Marc Veryat, I just wanted to do something like that, and it was just by chance that I ended up in England's answer to the Alps.
It's notable here that Simon connected with values of Gagnaire and Veryat without having cooked there or eaten there but it helped give further form to Simon's vision and what he wanted to achieve at his own restaurant. But you can't just transition immediately.
You can't go from cooking a typical London menu to this whole new world so for this first six, seven months it was what I knew and carry on with that sort of style while we were busy getting ready for our first tasting menu.
At this time, a further feature that has become somewhat synonymous with Simon also made its first appearance:
We had an organic farm up the road which I approached: can you grow me things like good King Henry, winter savoury and sweet cicely, which I found out you can get in the wild everywhere now, but they'd grow these little things that I had seen that you couldn't get anywhere else so it took about seven or eight months before the start of the first show of style that I anticipated for the business, it wasn't overnight, it took a while to come up with it all.
Also associated with Simon is technology and kitchen gadgets that look straight out of a science lab, but he's not in fact overly techy, just curious:
We're not splitting atoms or anything like that… there is an element of science to it but it does look a lot more scientific than what it really is. Yeah, a rotary evaporator does look very impressive but it's a very simple concept and most of the techniques we use are just basically as simple as trying to do things at low temperature. That's it really, that's the secret, that's the secret of flavour, the secret of freshness, the secret of nutrients – don't destroy them with heat, which obviously as a chef we are used to doing.
But again, common among leading chefs is a willingness to experiment and take a few risks:
I think I saw a demonstration once of a rotary evaporator and I thought, that's an interesting concept, let's buy one and I had no idea how to use it, and if I can learn how to use it, it's pretty simple really.
But Simon is perhaps being overly modest here because the scale of R&D at L'Enclume is one of the key differentiators, in that they are not trying to build a better mousetrap, they are doing something totally different altogether:
That's what L'Enclume has always been about, it's been in the forefront and doing new things, and setting trends, techniques and menus. To be able to do that you need time, that comes back to the team and I trust them implicitly to be in the kitchens preparing all the recipes that are created, only for me to plate them during the important time during service but it gives me time in those [other] periods to work with the development boys to give them those recipes.
While Simon's food was developing into his own, early on his management style was very much anchored in the practices of his former employers, coupled with the fact that resources in the beginning, both staffing and money, were tight:
There have been times when I've been driving myself completely mad and [been in] dark places, it's not been all moonlight and roses, Penny [Simon's wife and business partner] will tell you that. She was fundamental to the business in the early days… and she hated working for me, I was a complete bastard, but that was mainly because I had a vision, I wanted to get there, and nothing was going to get in my way, nothing at all, and my attitude to get there was probably down to the people I worked for, the violent, political kitchens that I had worked in and I just thought that was the way and that was the easiest way of getting there.
This notion comes up again and again, that is, the younger staff absorb and adopt the culture that is created by the senior team and then often carry that over with them when they themselves become senior. Managers constantly need to be aware that the behaviours they demonstrate to their staff will become the cultural norm across all employees – so we're back to the values thing. But Simon has now been able to leave these behaviours behind:
In the past four or five years… I have considerably mellowed, probably due to the fact that I am not in the restaurants all the time… I've taken a different view of things. I realise that [in these past four or five years] we've achieved a hell of a lot more doing things nicely than you could ever do when you're this crazy obsessed person.
Not least, Simon now has a much larger responsibility, being not just his restaurant workforce but his 'Cartmel family' of staff. Accordingly, it's a very different message that Simon now pushes down to his kitchen teams:
It's not all about cooking talent anymore, it's about being a nice person and doing the right thing and treating people the right way. You've got to learn those things first, learn life before you try to be a head chef. I mean I am a father to about 70 people in Cartmel, that's what it feels like, I have all their problems on my shoulder. If I am not a nice person, they're not going to feel wanted are they?
Talking of the character of chefs, I ask if chefs really are the new rock stars?
I think it has gone a bit too far as well to be honest… you're chefs, get behind the stove and cook a meal for people… sometimes they take themselves a bit too seriously. At the end of the day we are cooks and there to provide enjoyment for people. If you do good food, do good tasty food, and you're sensible about it, that's all the world changing you need to do. We follow our principles; the evidence is there on a plate. We do it, day in day out.
* Part 2 of this interview focussing on the business aspects of Simon's restaurant group will be published shortly.


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Woman charged with attempted murder in shooting at Halifax hotel
A woman is facing numerous charges, including attempted murder, and a man has been charged with assault in connection with a shooting at a Halifax hotel this week.
Halifax Regional Police responded to an assault at the hotel on the Bedford Highway around 9:10 p.m. Tuesday.
Police say a man and woman assaulted and shot at the victim, who they know. The person was treated at the scene.
Police say officers arrested the two suspects in the area a short time later.
Anthony Michael Stokes, 49, has been charged with assault and breach of a court order. He was due to appear in Halifax provincial court Wednesday.
Dominique Purdy, 28, is facing the following charges:
careless use of a firearm
discharging a firearm with intent
possession of a weapon dangerous to the public
unauthorized possession of a restricted firearm
unauthorized possession of a firearm
use of a firearm in commission of an offence
Purdy is scheduled to appear in Halifax provincial court Thursday.
The city of Ottawa and its LRT contractor have reached a settlement the two sides say will reset their relationship after years of legal fighting.
A draw will be held at the BC Liquor Store at Cambie Street and 39th Avenue in Vancouver Friday to determine who will win the opportunity to pay $110,000 for a bottle of Scotch whisky.

redpajama_set_name: RedPajamaCommonCrawl


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Dylann Roof Visited The South's Most Notorious Slave Plantations Months Before Shooting, Friend Claims He Isn't Racist
Maria Mora
Months before taking the lives of nine people at Charleston's Emanuel AME Church, Dylann Roof visited the South's most notorious slave plantations and landmarks, and then shared his experiences on his blog.
According to Daily Mail:
The 21-year-old posted images of himself visiting the sites steeped in racial history on his blog – where he also penned a ranting, racist manifesto calling for a new civil war in America.
His website, LastRhodesian.com – which has now been removed from the web – featured a timeline of very disturbing photos, proving his behavior became more erratic as time went on.
Meanwhile, Dylann's friends are speaking out on their experiences with him. BBC News reports:
Christon Scriven, 21, told the BBC's Rajini Vaidyanathan that Mr Roof "wanted to shoot that school up – UCA university of Charleston – it's 3 miles up the street from that church."
Mr Scriven said Dylann Roof "had no intention of harming those people in that church".
He also said that he had "never said anything racist, never treated me any different".
Roof's friends didn't believe he would follow through with the shooting, but they were scared that he could still turn violent.
National Rifle Association board member Charles Cotton says Charleston victim Clementa Pinckney is responsible for his own death, as well as the death of his church members.
In a now-deleted comment on Think Progress, Cotton had this to say:
Eight of his church members who might be alive if he had expressly allowed members to carry handguns in church are dead. Innocent people died because of his position on a political issue.
To view photos of Dylann's eerie past, click here.
In more positive news… this morning, Emanuel AME Church held its first service since the shooting.
ABCNews reports:
Emanuel African Episcopal Church in Charleston, South Carolina, held its first service today since nine people were killed during a Bible study at the church last week.
The emotional service was filled beyond capacity with more than 1,200 people inside. Hundreds more stayed outside the church — clapping, praying and singing along as audio from inside came out from speakers outside.
"Many of our hearts are broken," said Elder Norvil Goff. "Many of us are still shedding tears, but I know a man who can answer all of our questions. But you and I must bring our burdens to the Lord and leave them there."
Our prayers go out to the victims' families during this tragic time.
SOURCE: Daily Mail, BBC News, Gawker, ABCNews| PHOTO/VIDEO CREDIT: News Inc., Getty
Justice For…A List Of People Killed By Police In 2014 (PHOTOS)
AME Emanuel Church	, Charleston	, CONFEDERATE FLAG	, Dylann Roof	, hate crime	, NRA	, shooting	, South Carolina


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Yersinia enterocolitica is prevalent in soil, water, and animals, such as beavers, pigs, and squirrels.
Do Not Consume Raw Milk
Yersinia enterocolitica is prevalent in soil, water, and animals, such as beavers, pigs, and squirrels. Yersinia can enter the food chain in places where there is poor sanitation, improper food handling, and inadequate storage. Among the foods that have been linked to illness from Yersinia are pork, unpasteurized milk, and oysters. Yersinia genus has 11 species among them 4 are pathogenic, but only Y. enterocolitica and Y. pseudotuberculosis are linked to gastroenteritis. Both bacteria have been isolated from animals and fleas.
Yersinia enterocolitica transmission & complications
Reservoirs & Transmission
Yersinia enterocolitica reservoirs
Yersinia enterocolitica may also grow at refrigeration temperature in vacuum-packed meat, boiled eggs, boiled fish, pasteurized liquid eggs, pasteurized whole milk, cottage cheese, and tofu. Growth of the microorganism can also occur in refrigerated seafood, such as oysters, raw shrimp, and cooked crab meat.
Yersinia enterocolitica symptoms
Most susceptible to this food poisoning and complications are the very young populations, under the age of 10 years. Elderly and immunocompromised are also vulnerable to yersinia.
Yersinia enterocolitica/ Prevention
Keep Clean: Wash your hands before, during and after handling food. Wash utensils, cutting boards, and any surfaces that food touches and wash with hot soapy water after each use. Wash fruits and veggies with running tape water. Use paper towels to clean up kitchen surfaces.
Separate Raw and Cooked: Use separate cutting boards, plates, and utensils for raw (uncooked) produce and raw (uncooked) meat, poultry, seafood, and eggs. Keep meat, poultry, seafood, and eggs separate from all other foods while shopping and in the refrigerator.
Cook Thoroughly and Keep Food at Safe Temperature: Only a food thermometer can make sure meat, poultry, fish, and casseroles are cooked to a safe internal temperature. For example, internal temperatures should be 145°F or 63°C for whole meats (allow the meat to rest after cooking for 3 minutes at least) and fish, 160°F or 71°C for ground meats, and 165°F or 74°C for all poultry. Eggs should be cooked until the yolk is firm.
Chill: Use appliance thermometers to be sure your refrigerator is at or below 40ºF or 4°C and your freezer is 0ºF (-17.78°C) or below. Between 40ºF or 4°C and 140ºF or 60°, C is the Danger Zone, when bacteria can multiply rapidly. Generally, the more bacteria, the more likely someone will get sick. Most refrigerators have just a colder/ warmer adjustment, so the only way to know is to put a thermometer inside.
Thaw Food Properly: Never thaw food at room temperature, such as on the countertop. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or the microwave should be cooked immediately.
Use pasteurized milk instead of raw milk, and also use products made from pasteurized milk, not raw milk.
Use Safe Water and Raw Material: Always use safe water or treat it before use.
Before, during, and after preparing food
Before eating food
Before and after caring for someone at home who is sick with vomiting or diarrhea
Before and after treating a cut or wound
After using the toilet
After touching an animal, animal feed, or animal waste
After handling pet food or pet treats
After touching garbage
Use Hand Sanitizer When You Can't Use Soap and Water. Sanitizers can quickly reduce the number of germs on hands in many situations. Keep in mind, that sanitizers do not kill all types of germs. If your hands are visibly dirty, soap them and then use a sanitizer. They also might not remove chemicals, pesticides, and heavy metals from your hands.
The presented information is an extract from the Guidelines for the Investigation and Control of Disease Outbreaks. Porirua: Institute of Environmental
Science & Research Limited; Updated 2011


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Wichterich is een plaats in de Duitse gemeente Zülpich, deelstaat Noordrijn-Westfalen, en telt 902 inwoners (2006).

Plaats in Noordrijn-Westfalen

redpajama_set_name: RedPajamaWikipedia


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It's Star Trek But Not As We Know It!
Tom Pheby's on the starboard bow...
If you are a committed and devoted Trekkie, like I am, you will have had some major concerns about the third installment of the Star Trek reboot. Especially after the initial trailer was released last December.
Firstly, Simon Pegg as co-writer? My initial thoughts on that one were unprintable. Having amassed a fine body of work in the comedy genre, I had and still have a number of deep rooted reservations as the last thing I want to see is an intergalactic version of Hot Fuzz.
It has been said that Paramount and writer/director Robert Orci had an artistic spat over the direction of the new Star Trek film, they wanted it a little less 'Star Treky' - which kinda defeats the object of the franchise! Apparently Paramount wanted it to be a little bit more Marvel in its approach, which is a dangerous rejig and something that may have fans searching for the transporter room in haste.
Pegg said recently that the strategy was to,
'"...make a western or a thriller or a heist movie, then populate that with Star Trek characters so it's more inclusive to an audience that might be a little bit reticent."
Umm, it's based on revenue then?
Secondly, Justin Lin is the director. Lin is best known for the Fast and Furious films which are among my least favourite franchise based films of all time. This makes me wonder if we will see Sulu in driving gloves, hunched over the console with a set of fluffy dice suspended from the roof of the Enterprise bridge.
Last but not least, "Sabotage" by The Beastie Boys is included as part of the soundtrack. This is a decent enough shouty, screamy, urban anthem but it's possibly better suited to some petrol infused yarn rather than a galactic adventure.
So something of a misfire in the Paramount promotional department sent Trek fans around the world into panic. All of them waiting for the real trailer, and at the weekend it arrived. I viewed it with an air of trepidation...
Initial thoughts? It appears to be a dynamic, action packed ride which ticks most of the Trekkie boxes. I've been trying to establish what the story line may be all about and I have to admit that it's like working on a jigsaw puzzle without a pictorial point of reference, but we'll give it a go.
Somehow and for some reason the Enterprise disintegrates and the crew have to abandon ship, ending up hither and dither in the far reaches of space. Meaning this installment is less of an ensemble piece and more of a fragmented individual interplay featuring the main characters.
It looks like that old chestnut again, they seem to be forever blowing up the Enterprise or crash landing it. At least they usually save that for the final act but here it appears 'the dissolving' may occur early on. The thought of having a Star Trek movie without the Enterprise is as appealing as having a bread sandwich. It's always been there through thick and thin and offers some security to fans that the fictional universe maintains a degree of balance. The thought of being without it for a large part of the film feels slightly disturbing and uncomfortable, similar to the the notion of imagining myself sitting on a hedgehog in my pants.
Kirk, it appears, is plagued by the memory of his late father and his need to measure up to his achievements, as well as trying to establish who he is and what he stands for. Not what you want in a moment of crisis from a Starship Captain, especially when he is minus both his vessel and crew. This type of deconstruction could well be an attempt to get seriously script happy and fuse a deep meaningful story to the usual whizz, bang, cinematic summer blockbuster.
The make up department has obviously been kept busy with the various alien latex creations, especially for the characters of Jaylah and Krall, played by Sofia Boutella and Idris Elba respectively. You'll recognise Elba's voice in the trailer but you certainly wouldn't recognise the star, who seems to be playing some kind of reptillian character with a serious nasty streak. Elba's appearance bodes well, so that's something. Perhaps he can now afford to decline films like the dreadful Pacific Rim and turn his considerable talents to far worthier projects.
Quite where Star Trek Beyond goes from there and how it slots together is really a mystery, but perhaps that's the point? The studio is trying to redefine the series by taking it 'boldly' in another direction to increase its longevity. On July 22nd we will find out if their gamble has paid off.
Script Writer, Poet, Blogger and junk television specialist. Half English, half Irish and half Alsatian, Tom is well known for insisting on being called Demetri for reasons best known to himself. A former film abuser and telly addict who shamefully skulks around his home town of Canterbury after dark dressed as Julie Andrews. Follow Tom on Twitter
Tags # Feature # Movies # Star Trek # Star Trek Beyond # Tom Pheby # Trailer
at Tuesday, May 24, 2016
Labels: Feature, Movies, Star Trek, Star Trek Beyond, Tom Pheby, Trailer


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Military Veteran and Service Dog Harassed, Kicked Out of Convenience Store
Thirty-three-year old Patrick Stark relies on his service dog Copenhagen since sustaining a brain injury when he was mugged a few years ago. Stark suffers seizures as a result of the injury and is warned of oncoming episodes by his faithful companion.
Which is why he is saddened by a recent experience at a New Jersey convenience store. "Rarely do I get emotional at all, but this was a really sad experience for me," Stark said.
Copenhagen has saved Stark on numerous occasions, and because of that, the Millville resident says his life would be at risk without him. "At this point, I have so much confidence in him. I would find it impossible to get along without him."
Two weeks ago, Stark was shopping at the Wawa convenience store near his home. Employees harassed him and accused him of bringing a pet into the store.
"They were saying there's nothing wrong with you. He's not a seeing eye dog. Really ignorant things. I tried to reassure them it was service dog and the customers joined in with the yelling. Then I asked who was in charge and I would show them all the paper work she would want," he said.
Despite the fact that he showed documentation to the manager, Stark and Copenhagen were forced to leave the store.
Wawa has issued an apology and says employees at the store will be retrained in service dog protocols. Stark says he's considering taking legal action.
Mastiff Raises Orphaned Chimpanzee
Homeless Man Lives in Car to Stay With Dog


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Bye-bye B2B and B2C. The dynamic duo of marketing is dead.
Extreme? Yes. But also true…ish. Marketing in the 21st century is not your mother's marketing. Thanks primarily to the internet, the way people connect to and with information has changed dramatically in the last decade.
If you want to engage women with your next campaign, make sure you're doing it the right way. Women communicate differently than men—and the better you understand how that plays out in the marketplace, the more successful your next campaign will be.
'Tis the season! Awards season, that is, and no there's no bigger awards than the Oscars. But just because marketing copywriters can't do 18 variations of a regional Australian accent—Hello, Meryl!—and look as good in a tux as Clooney (or do we?), doesn't mean we don't deserve applause for our work.
In The 5 Love Languages: The Secret to Love that Lasts, Dr. Gary Chapman claims all humans express and receive love in different ways. A singing telegram on Valentine's Day, for example, may win the heart of one while embarrassing another.


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Features Maintenance Sawmilling
Juniper shipping Archer 2
Nov. 7, 2013, Logan, UT — Juniper Systems has announced that it is now shipping Archer 2 models to customers.
As a successor to the popular Archer Field PC, the Archer 2 builds upon a standing reputation of quality, adding improvements and new features. Perhaps one of the most noticeable features unique to the Archer 2 is its bright and crisp 4.3-inch display. Another standout feature is its custom battery, designed to last up to 20+ hours and built with shocking resilience against power-zapping temperature fluctuations. Like Juniper Systems' other rugged handhelds, the Archer 2 is made to take a beating. It has an IP68 rating for dust and water and is tested to MIL-STD-810G.
"We are excited to get the Archer 2 into the hands of our customers," said Julie Johns, Project Manager at Juniper Systems. "We have designed the Archer 2 according to our customers' needs, and we are very happy with how the final product has turned out. It feels great to send another new product out the door that we can be proud of."
More details on the Archer 2 may be found at www.junipersys.com/Archer-2.
November 7, 2013 By press release
Ontario species protection weakens
Interfor: lower prices, higher costs