Jul 11, '23

L’Enclume: Farm-to-Table Excellence, A Culinary Journey of Seasons

Nestled in the picturesque village of Cartmel, L’Enclume is a culinary gem that embodies the essence of farm-to-table dining. Led by the visionary chef Simon Rogan, it is the latest restaurant in the UK to receive 3 Michelin stars and very deservedly so.

At the heart of L’Enclume’s success lies Rogan’s impressive farm in Grange over Sands. This unique biodynamic farm boasts over 160 varieties of plants, providing a diverse range of seasonal vegetables,herbs, fruit and flowers that find their way onto the restaurant’s menu. By farming according to biodynamic principles and sourcing directly from his farm, Rogan ensures a level of quality, freshness, and sustainability that few establishments can rival.

The kitchen at L’Enclume is overseen by executive chef Paul Burgalières, who draws upon his experience from his time at the 3 Michelin-starred Geranium in Copenhagen. The meticulously crafted sequence of over 15 dishes unfolds like a narrative, showcasing the essence of each season and the finest ingredients that the UK has to offer. The culinary journey at L’Enclume seamlessly blends classic French techniques with a touch of Japan, influenced by the micro-seasonality of ingredients. The result is a world-class culinary experience that stands tall alongside the very best three Michelin-starred restaurants worldwide.

Some highlights in the pictures…

Boltardy beetroot, rosehip and Chalk Stream trout tart, juices infused with perilla.
Berkswell pudding caramelised in Birch sap,stout vinegar,aged Berkswell.
Raw mackerel in coal oil, Noriko kohlrabi and marigold.
West Coast turbot, Wye valley asparagus, razor clams and pike perch roe.
Cuttlefish in pork fat with rosemary. Bay shrimp broth, elderflower.
Cumbrian beef from Gaisgill Row Farm, Brassica leaves and beef tendons, horseradish and preserved truffle

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