Aulis, London - where the farm sets the pace

There are restaurants that reference seasonality, and then there are those structured entirely around it.

At Michelin-starred Aulis London, part of the Simon Rogan Group, the philosophy of farm to table is not aesthetic — it is at the very heart of what they do. The chef’s table in Soho operates in close dialogue with “Our Farm” in Cartmel, an 11.5-acre plot in the Lake District where regenerative practices and careful land stewardship determine what ultimately arrives on the plate.

As Restaurant Manager Charles Carron-Brown explains:

“We get two to three deliveries a week [from Our Farm] down here in London, and that very much drives everything we do.”

The farm is not a supplier. It is the starting point. What grows well is celebrated. What does not is left alone. The menu is shaped not by expectation, but by what the land has decided to offer that week.

There is discipline in this model — a quiet acceptance that quality is rarely accelerated, and that restraint often yields the most precise results.

At Patience Distillery, a similar philosophy underpins our work. Each of our four gin expressions — Spring, Summer, Autumn and Winter — is distilled once per season, in small, numbered batches. Botanicals are treated individually and cold-distilled at lower temperatures, allowing their character to fully emerge under gentler conditions.

As at Aulis, the pace is set externally. The season determines composition. Availability shapes decision-making. Observation precedes intervention.

To cook from a farm is to anchor flavour in place. To distil seasonally is to do the same — to acknowledge that timing, climate and natural variation are not variables to control, but conditions to respect.

We are proud to supply our seasonal expressions to Aulis London, where they sit within a dining experience defined by provenance, precision and a commitment to following the year as it unfolds.