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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