Restaurant: L’Enclume, a two-starred Michelin restaurant, opened in the historic village of Cartmel, England in 2002. Chef and owner Simon Rogan chose to avoid the restraint of a set menu and instead to use fresh, seasonal, locally sourced ingredients. He and his staff gather many of the raw ingredients from Chef Rogan's farm just hours before cooking and serving. The appropriately named L’Enclume--French for ‘the anvil’-- is situated in an 800-year-old former smithy (blacksmith shop).
Chef: Simon Rogan is one of the UK’s most accomplished and well-respected native chefs. His relationship with the land and extreme commitment to local and seasonal produce shows admirably in his award-winning cuisine. Chef Rogan’s many accolades include “Best Restaurant in the UK” by the Good Food Guide in 2014 and “Chef of the Year” and “Restaurateur of the Year 2013” by The Catey Awards. A culinary dynamo, Chef Rogan has many ventures including one pub, five restaurants, a culinary think tank, and a 12-acre farm. How does he do it all, and do it so well?
Butter: L'Enclume serves an unpasteurized cow's milk butter, which is unsalted, whipped until light and fluffy and served on a large gray pebble.
Commentary: A butter-lover for as long as he can remember, Chef Rogan remarks, “I ADORE butter--it is my favorite thing to eat.” But he can't have just a little butter, he confesses. “I have to have lashings of it!”
Cavendish Street, Cartmel, Nr Grange over Sands, Cumbria, LA11 6PZ UK
44 15395 36362