We sat down with Michelin-starred Simon Rogan of ION Harbour in Valletta, Malta. Simon Rogan is an award-winning British chef and restaurateur known as one of the pioneers of the farm-to-fork movement in the United Kingdom. ION Harbour by Simon Rogan is his first restaurant in the Mediterranean, where seasonality and local produce inspire an ever-changing menu. From the vantage point on the fourth floor of the beautiful Iniala Harbour House, guests can take in the most spectacular views of Valletta’s Grand Harbour, while enjoying an unforgettable dining experience. Here, Simon has adapted his principles and practices, perfected at his award-winning restaurants in the heart of The Lake District in the United Kingdom, to the local climate and culture. In addition to ION Harbour, Simon Rogan’s other restaurants include three Michelin-starred L'Enclume, Aulis Phuket, one Michelin-starred Rogan & Co., three Michelin-starred Aulis Cartmel, Michelin-plated Henrock, Aulis London, Aulis Hong Kong, Roganic Hong Kong, The Baker & The Bottleman.

ION Harbour by Simon Rogan reviews — Image: Simon Rogan

As with all of Simon’s restaurants, there is an ultimate commitment to provenance and traceability of the ingredients; each dish utilizes produce sourced from local, organic farms in the New Territories, and he works tirelessly to identify the very best and most aligned suppliers, working with experts and insiders to discover small-scale, sustainable producers including spear fishermen, and a third generation salt farmer in Gozo. Together, they work with a specialist forager who assists with the identification of specialty and native breeds.

Tell us about what your morning routine looks like, and how you like to end your day?

Not one day, especially now with so much going on with my restaurants globally, is the same. I might be in the Lake District overseeing everything up there, or I could be with the team at Aulis in London or on a flight to Malta, Hong Kong or Thailand.

My diary is unpredictable and always changing but I like it that way. There’s certainly not a lot of time to relax and it’s important I get a good night’s sleep so that I’m as focused as I can be every day.

Do you have any awards or achievements are you most proud of?

L’Enclume, my first restaurant in the Lake District, was awarded its third Michen Star in early 2022, so that is difficult to beat as an achievement in my career. But I would also say that receiving a second Michelin Star for ION Harbour Malta this month sits up there as a career highlight. Earlier this year I was awarded an MBE for my services to the food industry — that was a special moment.

Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

There are a few, but the one that springs to mind is Alain Ducasse. I’m honoured to be cooking with him in Monaco in a couple of weeks time which will be something that I could only have dreamt of as a young chef.

What do you typically cook at home for yourself or your family?

It’s usually very relaxed at home, I might do a curry or something simple like a Greek or Turkish dish. I started my career in a Greek restaurant and I can still remember the recipes I learnt there.

What’s a food trend that you’re loving right now and why?

Two things, I’d say that there has been more attention placed on dessert menus in the last year or so — restaurants are upping their game and there’s definitely a revival in old fashioned puddings, which I love. I’ve also noticed that places are simplifying their menus, doing a couple of things really well, or even just one dish - I like to eat at the style of restaurant on my days off. The less choice the better!

What’s that strangest food combination you’ve ever tried? And, did you like it?

I ate snake and sea cucumber in Thailand — can’t say I know what to make of it. I’ve had snake on a couple of occasions, each time a little bit different, but it’s definitely not my favourite delicacy.

The techniques used have varied slightly but it’s been a constant on the menu.

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What cocktail or beverage do you enjoy most?

Easy, a gin and tonic.

Have you ever cooked for a celebrity? Do you have a story to tell?

I’ve cooked for many, but the most memorable were Roger Federer and Liam Gallagher, two of my idols!

Tell our readers why they should visit ION Harbour in Valletta, Malta?

You should visit ION Harbour for innovative dishes which showcase the incredible produce and suppliers of Malta, whilst supporting a restaurant that works hard to operate as sustainable as possible and with unbeaten views of Valletta Harbour.

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