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Chef Simon Rogan & his team were the guests at this year's Northern Ireland Hotels Federation's Hospitality Exchange. This event was for everyone who works in the hospitality industry, and was held at the Crowne Plaza Belfast on 16th & 17th October 2018. Guest Chef, Simon Rogan first opened Roganic in 2011 in Marylebone as a two-year pop-up. In January 2018, five years later, Roganic has returned to London, bringing elements of L’Enclume to the capital, where just this year, Roganic has now been awarded a michelin star. Below is some pictures of Artisan Onyx being used for the high-volume operation of catering to the hundreds of delegates. Find out more about the product by clicking below.

Show cooking with Jaen Extra Virgin Olive Oils by chef Mauro Colagreco, head chef at 2 Michelin starred Mirazur Restaurant. Mirazur is number 3 in The World’s 50 Best Restaurants. Mauro Colagreco utilised our Chefmaster mixers & a Nemox Gelato Machine to create a stunning rosemary infused dessert; plating up on the new Artisan Cove stacking plate. The warmth and comforting look of the Hygge movement is at the heart of the Cove collection. A grey matt exterior contrasting with a warm white reactive speckled gloss interior applied to distinctive Nordic stacking shapes.

At the recent Northern Ireland Hotel Federation Hospitality Exchange, Chef Daniel Clifford chose Artisan's Pebble plates to present his starter and dessert, to stunning effect. Chef Daniel Clifford plys his trade at the Flitch of Bacon, you can visit their website here. At the Hospitality Exchange he created a starter of Lough Neagh smoked eel, salt baked celeriac and burnt mayonnaise. The dessert consisted of Baked pineapple, Cheesecake ice cream, with both dishes using the Grey Coupe Pebble Plate. The below pictures show the chefs producing a high-cover service that combines the shape, texture, colour and beauty that Artisan is renowned for.