roganic
Cuisine: British
Price:    pound pound pound
Occasions:
3 users have been
Verdict based on 10 critic, 4 blogger and 2 user reviews and awards
Restaurant Profile »

Address: 19 Blandford Street, London W1U 3DH

Website: No restaurant website available

Telephone: -

Roganic has closed on 20 June 2013 after the expiry of its 2-year lease. The below reviews are for reference only.

Latest reviews of Roganic [CLOSED]

Time_Out

Time Out Editors, Time Out

17 October 2012

We loved the precision cooking of duck breast with sweetbreads, red orach and salt-baked turnips, and the exquisite delicacy of macerated strawberries with buttermilk, yoghurt and the aniseed kick of sweet cicely…

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Andy_Hayler

Andy Hayler, andyhayler.com

15 August 2012

Duck breast was served with yellow beans, duck sweetbreads, sage oil powder, sweetcorn puree and corn. This was a lovely dish, the corn and the duck going nicely together, the sweetbreads adding another flavour note…

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zoe_williams

Zoe Williams, The Telegraph

13 November 2011

I was fascinated, dazzled sometimes, although I didn’t love everything I ate, any more than you could love everything you saw in a Gerhard Richter retrospective…

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giles_coren

Giles Coren, The Times

12 November 2011

Pig and smoked eel, black mustard seeds, sea purslane and pickled corn. Great. Two cubes deep fried of pork and eel. One of the few dishes that is properly hot. Yellow smears very neat, dotted with dark brown mustard seeds. Like a crashed cartoon spaceship…

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What the Critics say

Time_Out

Time Out Editors, Time Out

17 October 2012

We loved the precision cooking of duck breast with sweetbreads, red orach and salt-baked turnips, and the exquisite delicacy of macerated strawberries with buttermilk, yoghurt and the aniseed kick of sweet cicely…

Read full review »
zoe_williams

Zoe Williams, The Telegraph

13 November 2011

I was fascinated, dazzled sometimes, although I didn’t love everything I ate, any more than you could love everything you saw in a Gerhard Richter retrospective…

Read full review »
giles_coren

Giles Coren, The Times

12 November 2011

Pig and smoked eel, black mustard seeds, sea purslane and pickled corn. Great. Two cubes deep fried of pork and eel. One of the few dishes that is properly hot. Yellow smears very neat, dotted with dark brown mustard seeds. Like a crashed cartoon spaceship…

Read full review »
john_lanchester

John Lanchester, The Guardian

2 September 2011

The result is – I know this is an odd word to use about a restaurant – sweet. Not in the culinary sense, but in the sense of looking at a kitten, or at Mrs Murdoch smacking a protester, and saying, “Awww.”…

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metro

Marina O'Loughlin (Metro), Metro

30 August 2011

We’re in for one of the most thoughtful, ambitious and delicious meals I’ve had in London for a long time…

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matthew_norman

Matthew Norman, The Telegraph

16 August 2011

Any fears that Spalding’s technical excellence is at risk of being swamped by pretension were not assuaged by our closing amuse-bouche, a Douglas-fir-infused milk shake…

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The_Independent

Tracey MacLeod, The Independent

30 July 2011

This is the nearest I’ve come in Britain (outside the Fat Duck and L’Enclume) to the transporting theatricality of a meal at El Bulli. Passion, pride and some kind of obsessive craziness are at work here. So, all in all, pretty special, then…

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Timothy_Barber

Timothy Barber, City A.M.

26 July 2011

Oh, the food. A flurry of dishes in which the tiny amount of tucker in front of you seems in direct inverse proportion to the intricacy of the cooking, the artfulness of the construction and the mesmeric vibrancy of the flavours…

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LisaMarkwell

Lisa Markwell, The Independent

17 July 2011

The other savoury stand-out is heritage potatoes with onion ashes, an ensemble imported from L’Enclume. OK, so the onion – baked, dehydrated then burnt – sounds like something from a parody of modern kitchen pretension, but my goodness it’s divine…

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fay_maschler

Fay Maschler, Evening Standard

7 July 2011

If I go through in detail the remaining nine assemblies we will be here all night. Were they plotted on graph paper, a distinct pattern would emerge; a modest leading ingredient (not always protein), a mysterious purée and a strange leaf…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

15 August 2012

Duck breast was served with yellow beans, duck sweetbreads, sage oil powder, sweetcorn puree and corn. This was a lovely dish, the corn and the duck going nicely together, the sweetbreads adding another flavour note…

Read full review »
Hugh Wright

Hugh Wright, TwelvePointFivePercent

23 September 2011

Everything else was very pretty, perfectly pleasant and not overly-fussy, but in many cases the dishes were memorable more for a particularly clever component than as the sum of their parts…

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Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

27 July 2011

We are told that food is the focus at Roganic and they’ve clearly focused well. There were no duds amongst the 10 courses (and a couple of amouse bouche and petit fours), all were really enjoyable and a few fantastic…

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Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

21 July 2011

Roganic is a triumph not because a chef with a handful of wacky ideas and bizarre foraged ingredients is trying something new, but because everything produced is worth eating…

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