Mr Simon Rogan’s new Aulis isn’t like other restaurants. It has eight seats, no menu and no traditional kitchen. There are no windows; neither any signage. You would mistake it for another nondescript Soho address, tucked away down a backstreet, unless you knew what you were looking for.
There is just one exposed concrete table in the middle of the room. On one side of the table are the diners’ chairs – brushed metal and exposed wood stools – and on the other, two hotplates, an oven and expanse of the brushed concrete for food preparation. Diners face their three chefs; chefs cook back at their diners. As in the House of Commons where MPs sit two swords and one inch apart, if both parties were to swipe a knife or fork across the table the two blades would kiss.
“I want to create an environment with no boundaries,” says Mr Rogan, who is most famous for his two-star Michelin restaurant L’Enclume in Cartmel. “I want an experience where guests can interact with chefs. Watch, learn and ask questions if they’d like. But above all that, I want people to experience this style of food and a different way of eating.”