Sunday, 24 December 2017

L’Enclume #TwoMichelinStars

For me, a trip to L’Enclume is always an unforgettable culinary experience. Crafting perfectly executed dishes which pay homage to predominately local produce (including many from his own farm), chef Simon Rogan is a culinary genius at the height of his art. Although often born from a scientific approach, Simon’s largely vegetable inspired cuisine exhibits a naturalness, zeal and inventiveness without excess.



What Michelin say, ‘Set in the centre of a sleepy Lakeland village, this characterful old smithy is a destination in itself. Produce from their farm - including some unusual vegetables and leaves - guides the well-balanced, perfectly paced set menu. Confidently prepared, innovative dishes are full of interest, and flavours are understated and harmonious.


Beetroot leaf / pine smoked



Beetroot Fermented crab apple


Smoked cod roe, parsley, chicken skin


Duck hearts with Tunworth


Duck leg ham


Sourdough Bread




Crown Prince, yolk and spices




Sea spinach, scallop with Exmoor caviar


Salted gooseberry and herb tart


Scallops with green tomato, hogweed juice



Jerusalem artichoke with Ragstone


Bread


Monkfish braised in ham fat


Marinated Mylor prawns with leek






Aged duck, celeriac, ragout


Liquorice custard, sea buckthorn


Sheep’s milk, rosehip, buckwheat


Anvil


Peach leaf with meadowsweet, fig syrup


Sweet cicely and mint





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