L'Enclume

L'Enclume
L'Enclume in Cartmel in Cumbria, UK
Restaurant information
Established	2002
Chef	Simon Rogan
Food type	Modern British
Rating	Michelin Guide AA Rosettes
City	Cartmel, Cumbria
Country	England
Seating capacity	50
Reservations	Yes
Website	lenclume.co.uk

L'Enclume (pronounced [lɑ̃.klym], French for "the anvil") is a two Michelin star, five AA Rosette restaurant located in Cartmel, Cumbria, England, run by chef Simon Rogan and his partner Penny Tapsell. Since opening in 2002, L'Enclume has received much critical praise, including a rating of 10 out of 10 five times in the Good Food Guide and named their top restaurant for the fourth consecutive year in the 2017 guide and placed second in the 2018 guide.

Following many years working as a chef, Rogan was keen to open his own restaurant and in 2002 whilst living in Littlehampton, he was told about an 800 year-old former smithy in Cartmel available to rent. Despite having never considered this location for a restaurant and hoping to open a restaurant closer to London between Brighton and the New Forest, Rogan made an offer for the property on the way home after visiting it and opened L'Enclume in 2002 with his partner Penny Tapsell. The name of the restaurant, meaning 'anvil', is homage to the former blacksmith's workshop it is located within.

Most of the produce supplied to the restaurant is grown on Rogan's nearby twelve acre farm. The farm grows a variety of vegetables, herbs, edible flowers and rears meat including cows, chickens and pigs. The farm also has a young orchard which will grow a variety of fruit including apples, damsons and pears. Some of the food is also foraged by the restaurant's full-time forager.

L'Enclume was awarded its first Michelin star in 2005 and its second in 2013. In September 2010, the restaurant was awarded its fifth AA Rosette.

The restaurant serves a 20-course tasting menu which has developed from the use of wild herbs and flowers, with Rogan inspired by chefs such as Marc Veyrat who uses plants and herbs from the Alps in his cooking. Rogan places importance on how ingredients are grown, saying: "It's a case of growing the perfect carrot rather than cooking it perfectly. My dream menu would serve 20 raw courses, but I know [he laughs] I'd never get away with that."