The chef behind a Lake District restaurant, which was awarded its third Michelin star last month, has said he would be open to returning to to Manchester, saying he'd make the move "in a heartbeat".
Simon Rogan took over The French restaurant at The Midland Hotel in 2013, leaving three years later to open the restaurant Fera at Claridge鈥檚 in London.
As well as L鈥橢nclume in Cartmel, he now has restaurants all over the world, including Aulis in London, another Aulis in Hong Kong and Henrock, at Linthwaite House in the Lake District.
READ MORE: Lake District restaurant awarded three Michelin stars as other North West winners revealed
Speaking at the Northern Restaurant and Bar show, and , Mr Rogan said: "Well you鈥檝e just got to look around, the development, the bars, the excitement around the place.
"I鈥檝e always enjoyed my time here. Unfortunately it didn鈥檛 work out in the long run at The Midland, but that鈥檚 not to say we wouldn鈥檛 come back here in a heartbeat if the right proposition fell in our lap.
"I have been sworn to secrecy by [Rogan鈥檚 restaurant company MD] Sam Ward about what we may or may not be doing.
"We have lots of propositions going on all over the world at the moment, but Manchester is very much in our thoughts, and it鈥檚 something we鈥檇 really would love to come back to one day."
Mr Rogan added that now that L鈥橢nclume has received its coveted third star, one of just eight others in the 海角视频 including Heston Blumenthal鈥檚 The Fat Duck and Core by Clare Smyth, it could open the door for other restaurants in the region.
Moor Hall, outside Ormskirk, currently holds two stars, while The Barn at Moor Hall, its sister restaurant on the same site, was awarded its first in February.
"Anything鈥檚 possible,鈥 he added. "It鈥檚 taken me 20 years, so keep going, keep patient, have perseverance and determination, and you will get there in the end. And the Lake District is having a bit of a renaissance at the moment.
"There are always more Michelin stars to earn, and always other places. The main focus at L鈥橢nclume is keeping the standards up, keep at that level. And I have no qualms about that."
