#cartmel #cumbria #england #michelinguide
From L'Enclume
"Intertwined and deeply connected to Our Farm, the driving force and catalyst for our menus, L’Enclume represents Simon Rogan’s extraordinary gastronomic vision. Situated in a former 13th-century blacksmith workshop in Cartmel, L’Enclume continues to inspire from within. The talented restaurant team share Simon’s long-standing passion for homegrown, seasonal produce and treat all guests to an evolving dining experience. Celebrating its 20th anniversary in 2022, L’Enclume also received the coveted three Michelin star status in the same year. The restaurant also holds many other prestigious awards, including a Michelin Green Star, recognising its commitment to sustainability."

L'Enclume Lunch 21/07/22
• Beetroot tart, East coast lobster. Pickled rosehip, Diana radish
• Chilled Boltardy beetroot, Red Orache and Perilla soup
• Fritter of Duroc pig and smoked eel,
• Lovage and fermented sweetcorn
• Berkswell pudding caramelised in Birch sap.
• Stout vinegar, aged Berkswell
• Fresh curds made from milk from Wraysholme. Smoked pike perch. Red Epicure broad beans in calamint
• Scallops from Orkney, Oscar peas. Our verjus and black garlic
• Seaweed custard, beef broth and bone marrow.
• Porlock oysters, our blend of caviar
• Confit potatoes, walnut puree. Onion ashes. Westcombe cheddar, Scottish girolles
• Aynsome offering, vegetables. herb and flowers Soft yolk, marigold salt
• West Coast turbot, braised Cornish cuttlefish,
• Bay shrimp and verbena
• Dry aged Herdwick lamb loin from West Head Farm.
• Fermented cabbage. sauce with fennel and ramson capers Summer kale leaves cooked in sheep's butter, lamb belly, truffle.
• Lamb broth infused with summer savory
• Frozen Tunworth cheese.
• Malt crumb. Champagne rhubarb, lemon thyme
• Malwina strawberries, muscovado and sheep's yoghurt. Fragrant cream and herbs
*Anvil
• Caramel mousse with our other miso, apple and spruce
• Pineapple sage, sack, geranium, mint stones

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