L'Enclume
United Kingdom
L’Enclume occupies a former thirteenth-century blacksmith’s workshop in Cartmel, where Simon Rogan’s cooking begins with the seasonal ingredients of Our Farm and nearby producers. Produce is discussed with the growing team and developed in Aulis before dishes reach the restaurant. The result is a tasting experience that changes with the harvest. Recent combinations include beetroot with salted mackerel and sunflower seed, Orkney scallop with kohlrabi and preserved magnolia, and turbot with carrots and blackcurrant leaves. A shorter lunch menu provides another format. Six-seat Aulis Cartmel offers a closer view of the chefs at work, while rooms scattered around the village allow dinner to become an overnight stay with breakfast at Rogan & Co.