Sustainable Phuket Restaurants Join Forces for Two Unique Four-Hands Experience

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Two of the most sustainable restaurants in the Phuket area, JAMPA and Aulis by Simon Rogan, are joining forces for two exclusive four-hands events this month, taking place on Friday 24th May and Saturday 25th May.

The first event on Friday 24th May sees JAMPA executive chef, Rick Dingen, and Aulis Phuket head chef, Charlie Wilson, come together to serve a 15-course tasting menu at JAMPA, showcasing some of the signature dishes of each restaurant which both embody a deep respect for their surroundings and local ingredients. On Saturday 25th May, guests can experience a more relaxed lunch at HiDEAWAY by JAMPA, where diners are seated at an al fresco chef’s table in the heart of the Pru Jampa Farm.

Guests can anticipate an array of dishes with highlights, including veal with cabbage and Mah Kwan wild pepper; coral trout with Thai chives and tomato; calamansi and Thai tea; and stingless bee honey with sunchoke, and quince pair, served during the Friday dinner experience at JAMPA. With wagyu short rib with red okra, pickled tapioca and mulberry; Quail with flaxseeds and baby bok choy; chicken skin paired with smoked trevally roe and passandra cucumber; Phuket chocolate with nutmeg and coconut, showcased at the midday affair at HiDEAWAY by JAMPA.

JAMPA, which follows a farm-to-table and zero waste philosophy, utilising locally-grown ingredients and live fire, is located at Tri Vananda, a US$182 million wellness community in northern Phuket. The venue, helmed by executive chef Rick Dingen, holds a prestigious MICHELIN Green Star accolade, cementing its position as a leader in eco-conscious dining.

Aulis, British chef Simon Rogan MBE’s intimate 15-seater chef’s table situated in the grounds of luxury Iniala Beach House in Phang-nga. The restaurant embodies Simon’s farm-to-table philosophy that gained him worldwide acclaim, originating at his three Michelin-starred Lake District restaurant L’Enclume.

“We are so excited to welcome the team from Aulis Phuket to our peninsula and we dreamed about this collaboration since we first heard that they were opening,” remarked Rick Dingen. “Simon Rogan is a huge figure in the world of sustainable gastronomy, and his head chef Charlie is a wonderful ambassador and great chef. Our shared passion for utilising local Thai produce and a commitment to pushing boundaries means that this is a collaboration we are all looking forward to.”

Echoing this sentiment, Charlie Wilson added, “Collaborating with Jampa presents an exciting opportunity to exchange ideas, techniques, and inspirations. Together, we aim to deliver an unforgettable dining experience that celebrates the amazing ingredients we have at our disposal here in Thailand. Rick is fantastic and we feel so welcomed here in Phuket. Here is to many more joint adventures to come, we cannot wait to welcome our guests”.

Bookings can be made online: https://jamparestaurant.com/reservations.html

Originally from Eindhoven in the Netherlands, Rick Dingen apprenticed in local restaurants before working his way up through various prestigious kitchens including MICHELIN-starred La Rive and the InterContinental Amsterdam and the MICHELIN-starred De Heer Kocken. On a month-long holiday in Thailand, Chef Rick developed an appetite for a new challenge. He joined the kitchens of the celebrated Bangkok restaurant Savelberg, which was awarded a MICHELIN Star while he was working there as Chef de Cuisine. Further stints at the acclaimed Haoma and elevated steakhouse Madison developed his fire cooking skills and creativity. Chef Rick joined the Montara team to launch JAMPA, bringing his experience in fine dining restaurants, use of local produce and woodfire cooking skills to turn the concept into a one-of-a-kind dining destination in Phuket.

About Aulis Phuket

Opened in December 2023, Aulis Phuket is a 15-seater chef’s table and Simon Rogan’s first restaurant in Thailand, situated within the grounds of Iniala Beach House.

As a chef’s table restaurant, Aulis is Simon’s way of inviting guests behind the scenes, to fully immerse in his philosophies, which are centred around a deep respect and reverence for seasonality and local produce ushered from his Lake District roots.

As with the other Aulis chef’s tables around the world, Aulis Phuket explores and experiment with hyper-local ingredients, developing and perfecting flavours and techniques to create an almost entirely unique experience for the 15 guests at each service.

The tasting menu is dedicated to showcasing native ingredients, working hand in hand with local farmers and growers from across Thailand. The menu can be paired with wine or non-alcoholic drinks flights, carefully chosen by our restaurant team.

The first iteration of Aulis opened in Cartmel, UK, in 2016, named as a tribute to Aulis Lehtimaki, a Finnish chef and artist who was a key team member in the early days of Rogan’s three Michelin starred restaurant, L’Enclume. Since this time Simon and his team have gone on to create Aulis London (1 Michelin star) – which recently reopened after an extensive refurbishment – and in 2019, Aulis Hong Kong, his first international launch and first foray into Asia.

About Simon Rogan

Simon Rogan MBE is an internationally renowned, award-winning chef, recognised as one of the pioneers of the farm-to-table movement. In 2002, Simon opened his debut restaurant L’Enclume in The Lake District village of Cartmel, with a focus on hyperlocal and seasonal ingredients. The restaurant currently holds three Michelin stars as well as the top ranking in La Liste with Simon Rogan being the first British chef to achieve this. Simon opened Rogan & Co, his second venture in Cartmel in 2008 which won its first Michelin star in 2018.

In 2011, Simon established Our Farm in The Lakes, which provides the restaurant group with high quality, sustainable produce. In 2016, Simon launched Aulis Cartmel, a six-seater chef’s table experience adjoining L’Enclume.

A London outpost of Aulis arrived in 2017 as a standalone 12-seater chef’s table in central Soho, which was awarded its first Michelin star in 2024.

Simon expanded his restaurant portfolio to Hong Kong, opening Aulis in January 2019 and Roganic in February 2019. Roganic Hong Kong was awarded its first Michelin star in December 2019. In October 2019, Simon opened Henrock, an informally elegant restaurant set within Linthwaite House, a contemporary country house hotel in the heart of the Lake District.

In 2020, in response to the global pandemic, the group launched Home by Simon Rogan, a delivery offering providing three-course ‘at home’ dining experiences created in The Lakes. In 2021, Simon’s efforts towards sustainability were recognised with the newly introduced Michelin green star, awarded to both L’Enclume and Roganic Hong Kong. In 2022, Simon opened a Hong Kong based bakery and restaurant The Baker & The Bottleman, and in the same year L’Enclume was awarded its third Michelin star, the first restaurant in the north of England to do so.

This coincided with the group celebrating 20 years since Simon opened L’Enclume. In early 2023, he expanded his portfolio to Valletta, Malta with the opening of ION Harbour by Simon Rogan, and in 2024 the restaurant became the first ever restaurant on the island to be awarded with two Michelin Stars. In December 2023 the group expanded into Thailand, with the opening of Aulis Phuket.

In 2023, ‘A Day at Our Farm’ welcomed its first guests, Simon’s seasonal, al fresco dining experience located on Our Farm, and awarded Best Farm to Table restaurant at the 2024 Good Food Guide awards, and runs throughout the warmer months. In 2023, Simon was recognised with a top accolade at the Craft Guild of Chefs Awards, and is currently vice president of the Bocuse d’Or UK team. In 2024, Simon was awarded an MBE in the New Year’s Honours list for his services to the food industry.

About Charlie Wilson

Charlie Wilson is the head chef at Aulis Phuket, Simon Rogan’s 15-seater chef’s table in Thailand. The restaurant opened in December 2023 and marked Simon’s first restaurant launch in Thailand.

Originally from Norwich, UK, Charlie’s professional journey led him to some of the most renowned kitchens around the world, including two Michelin-starred Ynyshir, Wales, UK, where he worked as a junior sous chef before moving to Asia to become the sous chef at Noi, a now two Michelin-starred restaurant in Hong Kong. Charlie’s skill and innovative approach to cooking have seen him excel in these prestigious kitchens and earned him the title of Norfolk Chef of the Year 2018.

As head chef at Aulis Phuket, Charlie is deeply committed to local Thai ingredients, working alongside executive chef Oli Marlow to champion Simon Rogan’s farm-to-table ethos, which centres around a deep respect and reverence for seasonality and local produce. Currently, an impressive 90% of the ingredients used are locally sourced, showcasing the restaurant’s commitment to its surroundings and supporting local growers and ingredients.

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