One of the UK’s best restaurants. Executive chef Simon Rogan’s simple, imaginative L’Enclume typically exceeds its formidable reputation, serving florid takes on foraged ingredients and food sourced from the restaurant’s own 12 acre farm.
After a number of changes of direction, the menu, cooked by head chef Paul Burgalières, is a showcase for Rogan’s iconic style.
Lunch and dinner menus, which include anything from eight to 16 courses, waltz with the seasons. Goosnargh duck could be served with cherries and smoked beetroot, locally-crafted porcelain is a feature of every course, while British ingredients run riot in refreshing configurations: pork and eel are served in ham fat, cod roe is smoked and cabbage fermented in house.
Wines are hand-picked to complement the food with matched experiences available. The restaurant holds two Michelin stars and five AA rosettes.