L'Enclume
Menu with Prices in the UK

Simon Rogan's flagship 18-to-20-course farm-to-table tasting progression celebrating daily harvests from Our Farm, Cumbrian fells, and Morecambe Bay.

Curated lighter tasting menu served on select weekdays during peak growing season, showcasing farm vegetables, coastal fish, and signature sweets.

Full multi-course vegan and vegetarian tasting progression driven by roots, wild fungi, heritage brassicas, and fermented botanical broths.

Dedicated seafood and farm-vegetable tasting progression highlighting hand-dived scallops, Morecambe Bay turbot, and smoked eel.

Intimate six-seat development kitchen counter experience overlooking L'Enclume's experimental brigade.

Bespoke 5-course gentle introduction to fine dining for accompanied younger guests, tailored to familiar British flavours.

Crisp beer-free aerated batter fritter filled with Lakeland smoked eel, sharp apple, and vibrant garden lovage emulsion (tasting allocation).

Paper-thin pastry shell layered with sweet salt-baked celeriac, truffle custard, and citrusy apple marigold petals.

Crisp tartlet balancing rich Gloucester Old Spot pork belly, briny British mussels, and sharp coastal sea buckthorn gel.

Shatteringly crisp roasted poultry skin dusted with aromatic piney Douglas fir powder and whipped liver parfait.

Savoury tuile cone piped with silky Hampshire Tunworth cheese custard and shaved preserved winter truffle.

Sweet roasted Our Farm Boltardy beetroot paired with cured mackerel, toasted sunflower seed praline, and horseradish snow.

Plump Scottish scallop roasted in brown butter over coals with fermented white asparagus, cucumber, and aromatic dulse.

Line-caught turbot poached gently and served with an emulsified smoked pike roe sauce, sea kale, and pickled elderberry.

Wild maitake mushroom grilled over embers, glazed in reduced mushroom garum, aged garlic cream, and pickled elderflower.

Dry-aged native Cumbrian Herdwick lamb loin roasted pink, accompanied by charred alliums, anise hyssop, and minted bone jus.

60-day aged grass-fed Cumbrian beef ribeye served with kohlrabi ribbons, black garlic, and glossy beef tea.

Crisp-skinned dry-aged duck breast glazed in fermented damson plum and meadowsweet with braised chicory.

Slow-roasted heirloom carrots basted in carrot reduction, cultured hazelnut cream, and bright sea buckthorn.

Warm crusty heritage grain sourdough loaf served alongside house-churned cultured butter dusted with smoked salt.

Iconic airy baked sheep's cheese pudding caramelised in local birch sap syrup with pickled walnut.

Crisp roasted farm artichokes tossed in toasted cobnut oil and rosemary salt.

Crisp seasonal garden radishes dressed in peppery nasturtium vinegar to cleanse the palate.

Slow-braised lamb neck glazed in stout reduction and served alongside the main meat course.

Silky, floral botanical dressing fermented at Our Farm kitchen to brighten shellfish and spring greens.

Warm cultured buttermilk sauce enriched with wild smoked pike roe and green herb oil.

Intense umami reduction of fermented Cumbrian black garlic and sweet meadowsweet blossoms.

Cold-pressed rapeseed oil infused with young spruce tips and crisp tart orchard apple.

Optional curated selection of small-producer British raw-milk cheeses served with quince membrillo, honeycomb, and seed crackers.

L'Enclume's signature forged-anvil dessert combining salted caramel mousse, barley miso, preserved apple, and spruce.

Transitional cheese-to-sweet course pairing aerated frozen Tunworth snow with spiced orchard pear.

Crisp butter pastry filled with coconut-like fig leaf custard and anise-scented sweet cicely cream.

Refreshing palate cleanser of macerated Our Farm strawberries, sparkling woodruff granita, and meringue shards.

Closing tray of miniature petit fours including warm honey madeleines, blackcurrant pâte de fruit, and meadowsweet fudge.

Full multi-course non-alcoholic pairing crafted in-house from fermented orchard juices, botanical shrubs, kombuchas, and wild teas.

Crisp, lightly effervescent glass of house-brewed green gooseberry kombucha steeped with sweet woodruff.

Bittersweet non-alcoholic aperitif pairing wood-smoked quince nectar with soothing chamomile and cider vinegar.

Delicate tapped Lakeland birch sap gently carbonated and perfumed with meadowsweet blossoms.

Freshly pressed heritage Cumbrian apples lifted with crushed lemon verbena leaf.

Pure Hampshire chalk-filtered natural mineral water served chilled.

Ethically sourced specialty pour-over coffee served black or with Lakeland organic cream.

Aromatic live herbs snipped fresh from the garden and steeped table-side in spring water.

Curated introductory 5-glass sommelier flight focusing on low-intervention and crisp European wines.

Well-balanced multi-course wine pairing spanning sparkling, aromatic whites, and structured reds.

L'Enclume's flagship sommelier pairing matching each major course with iconic growers and biodynamic cellars.

Elevated cellar selection showcasing mature vintages, premier crus, and rare library bottles.

Ultra-rare grand cru and iconic collector bottles curated exclusively from L'Enclume's private vault.

Served to overnight room guests: dry-cured Cartmel bacon, heritage pork sausage, poached farm eggs, black pudding, and sourdough toast.

Oak-smoked coastal kippers finished with parsley butter, charred lemon, and golden poached hen's egg.

Creamy stoneground porridge topped with poached Cartmel orchard plums, toasted seeds, and birch syrup.

Flaky house-laminated croissants, brioche, seasonal fruit jams, and cultured butter for L'Enclume Rooms guests.