Henrock

A new culinary chapter is unfolding at Henrock, with the Lake District restaurant now under the leadership of head chef Mark McCabe. The former The Ethicurean chef brings a clear sense of identity while working firmly within Rogan's established philosophy of hyper-seasonality, sustainability, and farm-led cooking.

McCabe earned a Michelin Green Star during his time at the now-closed Bristol restaurant thanks to its strict grow-your-own ethos. Prior to that, he worked at Hugh Fearnley-Whittingstall's River Cottage in Dorset as well as in a number of top Parisian kitchens. This blend of classical training and farm-to-table experience makes him a perfect fit for Rogan's rapidly evolving ecosystem, where produce, place, and precision are intertwined.

Set within Linthwaite House overlooking Lake Windermere, Henrock is designed to balance refinement with ease. The dining room combines contemporary country house styling with dark wood floors, colourful upholstered seating, and expansive windows that frame woodland and water views.

Henrock is distinct within Rogan's UK restaurants in its outward-looking culinary perspective, drawing inspiration from across the world, particularly Asia, where Rogan has established several restaurants. Yet it remains grounded in local produce, with McCabe working closely alongside Rogan's nearby Our Farm. As a result, his menus explore the tension between place and travel, combining Lake District sourcing with bold seasoning and unexpected pairings. Dishes might include smoked fish with sharp, earthy accompaniments, slow-braised meats lifted with herbal or preserved elements, and desserts that explore fermentation and savoury depth. The overall result is a style that feels recognisably Henrock, yet subtly reshaped.