From 16 July to 24 August 2025, Sydney’s Bathers’ Pavilion will host a special six-week residency with L’Enclume, Simon Rogan’s three-Michelin-starred restaurant in northwest England. Set on Balmoral Beach, this collaboration pairs L’Enclume’s celebrated approach to seasonal, ingredient-led cooking with the coastal elegance of Executive Chef Aaron Ward’s kitchen.
For the occasion, each table will be illuminated by the Victoria cordless lamp in chrome with a pleated silk shade—chosen for its warm, flattering light and quiet sensibilities. We spoke to Aaron about what it means to bring two teams together across time zones, how lighting and the rhythm of service shape the guest experience, and the kind of magic he hopes diners will carry with them long after the final course.
The Victoria cordless lamp for L'Enclume Residency at Bathers' Pavilion
Tell us about the upcoming L’Enclume collaboration – how did it get started, and what excites you most about it?
This all kicked off from a place of mutual respect. What Simon and the L’Enclume team do is genuinely world-class and having them back at Bathers’ is really exciting. What excites me most? Honestly, seeing our teams side by side in the kitchen, pushing each other, learning, and creating something really special together.
What has the process been like building a menu together across teams, time zones, and continents? Is there a collective vision for the overall experience?
It’s been a wild ride, lots of Zooms, emails flying at all hours, and taste tests happening thousands of kilometres apart. But the energy’s been incredible. We’re all chasing the same thing: a dining experience that feels considered, seasonal, and deeply connected to where we are. It’s not just about blending two styles; it’s about building something cohesive that respects the beautiful ingredients we have here.
Chef Aaron Ward with Simon Rogan MBE and Oli Marlow during his visit to L'Enclume in Cartmel, United Kingdom.
When you're designing a menu like this, how much do you think about the setting beyond the plate—the space, the lighting, the pacing of the service?
All the time! Food doesn’t live in a vacuum; it’s part of the whole experience. The view out those big windows at Bathers, the tempo of the room, the way a dish hits the table just as the sun sets over the bay, it all matters. We want it to feel effortless, but every little detail is deliberate.
When it comes to lighting a dining space, are there certain qualities you find work best for presenting your food? Is there a particular mood or atmosphere you prefer?
Soft, warm lighting all the way. It’s flattering on the food and the guests—everyone just looks and feels better in that kind of glow. Harsh, bright lights kill the mood faster than a burnt soufflé. I like a space to feel intimate but alive. You want to see what you’re eating, of course but also lean into that sense of occasion.
What kind of lasting impression are you hoping to create during the residency?
I want people to walk away feeling like they’ve just been part of something rare—something they’ll talk about for years. Not in a stuffy or formal way, but in a way that lingers. That warmth, that surprise, that “wow, did we just experience that together?” feeling. That’s the good stuff.
Secure Your Spot: L'Enclume Residency at Bathers' Pavilion
Limited booking slots are still available for the exclusive L'Enclume Residency at Bathers' Pavilion, running from July 16th to August 17th, 2025. Don't miss this extraordinary culinary experience – make your reservation now!
