L'Enclume
Cartmel, United Kingdom
⭐3 Stars
The Experience
From Michelin Guide
Exceptional produce is the bedrock of everything they do at L’Enclume. Simon Rogan's 'Our Farm' provides ingredients that are picked daily and fashioned into a menu infused with Simon’s special brand of culinary alchemy. Every element is prepared with one eye on sustainability and another on maximum flavour, like the Orkney scallop dusted with a powder of its own roe. Everything is improved by the proud, enthusiastic service team and your visit can be enhanced in a number of ways: by a seat at the 'Aulis' chef's table, by a summertime tour round the farm or by a stay in one of the bedrooms spread about the village.
Unique Things
From Visitor Experiences
1. Chef’s Table Inside a Historic Blacksmith’s Forge
L'Enclume is housed in an 800-year-old building that was originally a blacksmith’s forge, and the restaurant retains many original features such as blacksmith’s furnaces, exposed ceiling beams, and thick stone walls. The chef’s table experience, called "Aulis," is set within this unique, historic environment.
2. Farm-to-Table with Daily Harvests from a Chef-Designed Farm
The restaurant operates its own 12-acre farm, "Our Farm," which was designed by chefs specifically for chefs. Ingredients are picked daily and used immediately in the kitchen, ensuring hyper-seasonal and traceable dining experiences.
3. Accommodation Scattered Throughout the Village with Breakfast at a Michelin-Starred Neighbourhood Restaurant
Guests can stay in rooms and suites dotted around Cartmel, each unique and within walking distance of L'Enclume. All room reservations include breakfast at the Michelin-starred Rogan & Co, and guarantee a table at L'Enclume.
Ingredient Stars
From Visitor Experiences
Key Ingredients at L'Enclume, Cartmel
Beef Broth and Bone Marrow: These ingredients are used in a signature dish that combines a melt-in-your-mouth seaweed custard with cultured oysters and custom caviar preserved using Maldon sea salt. The dish is deeply briny and savory, with a great textural contribution from the oysters.
Orkney Scallops: Scallops are often featured, such as being dusted with a powder of their own roe, highlighting the restaurant's focus on enhancing natural flavors.
Vegetables from 'Our Farm': L'Enclume emphasizes the use of daily-picked produce from Simon Rogan's 'Our Farm'. Ingredients like courgettes, beetroot, and various herbs are central to many dishes, showcasing the restaurant's commitment to sustainability and flavor.
Cultured Oysters and Caviar: These are used in a dish that combines seaweed custard with beef broth and bone marrow, adding a briny and savory element to the meal.
Local Mushrooms and Romaine Lettuce: These ingredients are often featured in dishes that highlight umami flavors, such as a purée of pickled walnuts and truffle cream, creating deep, nutty woodland flavors.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Lunch and Dinner Tasting Menu: £265
Seasonal Lunch Menu (Peak Growing Season)
- Wednesday to Friday: £125
Aulis Cartmel
- Limited to 6 guests, price not specified