Video: L’EnclumeSimon Rogan's Three Michelin Star Restaurant
Chef Simon Rogan opened his flagship restaurant L’Enclume in 2002. It’s located in the small medieval town of Cartmel in the Lake District in the northwest of the UK. The name L’Enclume is French and means the anvil, stemming from the fact that the restaurant is housed in a former blacksmith workshop. The restaurant received its first star in 2005, its second in 2013, and its third this year. 2022 was the year Rogan could celebrate L’Enclume’s 20th anniversary and three Michelin stars at the same time. Before our lunch, we started at L’Enclume’s farm – Our Farm. Rogan was one of the first chefs to champion the farm-to-table movement in the UK. This is a must-visit restaurant in the UK. L’Enclume was a meal highlight of our life!
L'ENCLUME
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Cavendish St, Cartmel, Grange-over-Sands, United Kingdom
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We visited Our Farm before the meal.Beetroot tart with lobster, pickled rosehip, and radish.Pig & smoked eel fritter, crispy tapioca, lovage, and sweet corn.The charming Cartmel village.Berkswell pudding, caramelized in Birch sap, with Stout vinegar, and aged Berkswell cheese.Broad beans, calamint, pike perch, roe, on top of fresh milk curds.2008 Billecart-Salmon Champagne Cuvée Louis Salmon Brut Blanc de Blancs.Scottish Scallops, XO sauce, scallop garum, peas, verjus, and black garlic.Seaweed custard, bone broth & bone marrow, oysters, and caviar.Chef Simon Rogan at Our Farm.Confit potatoes, walnut purée, onion ash, adn cheddar.Vegetables, herbs and flowers, cured egg yolk, marigold salt, and chive emulsion.Turbot & cuttlefish with shrimp sauce, and lemon verbena.2017 Heinrich Blaufränkisch Leithaberg DACLamb serving part 1: Sweetbreads with garlic, black garlic, and ramson honey.Herdwick lamb loin from West Head Farm.Lamb serving part 2: Lamb loin with fermented cabbage, fennel, and ramson capers.Lamb serving part 3: Lamb belly with truffle, summer kale leaves, and lamb broth.Head chef Paul Burgalières.Frozen cheese, malt crumb, rhubarb, and lemon thyme.Strawberries, muscovado sugar cake, woodruff cream, sheep’s yogurt, and herbs.Pineapple sage ice cream.The signature anvil dessert – caramel mousse with miso, apple, and spruce.Honey & geranium chocolate.
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