Today is World Cabbage Day - and of course, I wasn't going to let it pass without marking it.

If this is your first impression of me, it's probably quite fitting. Those close to me know I've long waved the cabbage flag, giving it hero status at the heart of many dishes across my menus and restaurants for over 24 years.

Growing up, when meat wasn't always on the table, cabbage often sat at the centre of our family meals. My Dad used to work at a fruit and veg wholesale market and would often bring cabbage home, so as a family we always ate a lot of brassicas. It was the affordable alternative then, and in today's climate, it feels more relevant than ever.

Cabbage is one of my favourite vegetables on the planet. It's hardy, incredibly versatile, and an ingredient that has always deserved far more respect than it's often given. I love the way it transforms from a crunchy, slightly bitter raw vegetable into a mellow, tender and deeply sweet ingredient. Its ability to handle high heat while providing texture and flavour makes it a chef's favourite - from quick stir-fries to slow-roast dishes, it's a brilliant ingredient to cook with all round.

Since we've had Our Farm, we've always grown cabbage. Right now, in February, we have cabbages in the ground that will happily sit there all year round. We grow thousands of them across different varieties - they've been at the centre of everything we cultivate because they're so easy to grow and incredibly sturdy, able to cope with the harsh Cumbrian seasons.

I love the challenge of elevating the humble cabbage into a dish that sits alongside prime cuts like fillet steak or turbot. They deserve to be centre stage, and if you cook them correctly, they can be as good as any piece of meat. Plus, they're so healthy and good for you - it's a total win.

Cabbage has always been on the menu across all our restaurants, and always will be. This isn't a trend for us; it's a passion.

So it feels only right to use this occasion to officially declare 2026 the Year of the Cabbage. Over the coming months, I'll be sharing everything from cultivation and harvest at Our Farm to recipes that showcase its true potential.

Follow me on Instagram @rogan_simon and @ourfarm so you don’t miss a thing!

Simon