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


Monkfish braised in ham fat

Marinated Mylor prawns with leek

Aged duck, celeriac, ragout

Liquorice custard, sea buckthorn

Sheep’s milk, rosehip, buckwheat


Peach leaf with meadowsweet, fig syrup

Sweet cicely and mint

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