Simon Rogan has achieved incredible success during his years at the top of British cuisine.
L’Enclume is where he farms and forages all manner of unusual edibles. His highly complex, beautifully crafted dishes change as regularly as the natural world, and his restaurant is one of the best in Britain.
“My cooking philosophy is first and foremost to respect the natural environment, which is evident in the way we grow our crops and how these ingredients are prepared and served.”
“It’s progressive and deeply rooted in the Cartmel landscape. We want the ingredients to shine and for our guests to be able to taste every single element of each dish. That doesn’t mean that our dishes or cooking methods are simple, it’s quite the opposite. The amount of thought and detail of each dish is very complex so our tasting menu has a rhythm, it flows almost like a poem. It’s a culmination of tastes, textures, temperatures, taking our guests on an ever-evolving journey.”
“I think it’s very important to have your own cooking style and is what makes our restaurants unique. It can’t be replicated because it’s the sum of so many individual elements; our team, the landscape, the produce. This irreplaceable formula is why people travel from miles around to experience our restaurants.”
Cartmel is where it all started over 20 years ago.
Intertwined and deeply connected to “Our Farm” in the Cartmel Valley, L’Enclume is situated in a former 13th-century blacksmith workshop where a talented team shares his long-standing passion for homegrown, seasonal produce and treats all guests to an ever-evolving dining experience.
Instagram: @rogan_simon @lenclume
Restaurant web site: https://www.lenclume.co.uk/
Restaurant address: Cavendish Street, Cartmel, Nr Grange over Sands, Cumbria, LA11 6QA