“State-of-the-art contemporary cooking at the forge” - AA Inspector
Our Inspector's View
At first sight, L'Enclume looks like the solid 700-year-old blacksmith's forge it once was (the name is French for 'anvil') – but in the hands of Simon Rogan it has morphed into a world-class culinary destination. Inside, things aren't much different: the sparse interior is all whitewashed walls with minimal adornment, polished stone floors and unclothed tables. In keeping with the bucket-list status of the operation, classy bedrooms dotted around the village allow you to stay over and explore their remarkable wine offering. Most kitchens talk about the local larder these days, but few achieve the level of control over the ingredients' provenance that is achieved here: much of what's on your plate will have been picked fresh from Rogan's organic farm nearby, or foraged from the local countryside; the rest is sourced from trusted local suppliers – now that's what you call 'cuisine de terroir'! Staff, fully up to speed with the kitchen's output, guide you through the complex, multi-layered production that constitutes a visit here. What you get is state-of-the-art, contemporary cooking that aims to maximise flavours and deliver dazzling artistry in every perfect miniature dish. The humble spud is elevated to another plane in an opener comprising potato purée, confit and crisp skin boosted with intense onion powder, then rich salt-baked celeriac arrives with an umami slap from sea kelp sauce and caviar. Sea-fresh flavour distinguishes turbot and mussels with kale and creamy buttermilk sauce, while Rogan’s herd of Dexters supplies the beef for an astounding composition of sirloin with black garlic, hen of the wood mushrooms and the subtle balancing acidity of pickled turnip, plus a ragout with Jerusalem artichoke foam that produces deep notes of resonant flavour. More sparkling fireworks arrive in the dessert parade, which stars the signature Anvil confection, a gold-sprayed caramel custard with two apple varieties and a burst of pine juice.
Awards, Accolades & welcome Schemes
Facilities – at a glance
- Seats: 45
- Private dining available
- On-site parking available
- Wheelchair accessible
- Steps for wheelchair: 1
- Accessible toilets
- Assist dogs welcome
- Days Closed: Monday
- Lunch served from: 12
- Lunch served until: 1.30
- Dinner served from: 6.30
- Dinner served until: 8.30
- Wines over £30:
- Wines by the glass: 28
- Cuisine style: Modern British
- Vegetarian menu
Also in the Area
About The area
Cumbria's rugged yet beautiful landscape is best known for the Lake District National Park that sits within its boundaries. It’s famous for Lake Windermere, England’s largest lake, and Derwent Water, ‘Queen of the English Lakes'. This beautiful countryside once inspired William Wordsworth and his home, Dove Cottage, in Grasmere is a popular museum. Another place of literary pilgrimage is Hill Top, home of Beatrix Potter, located near Windermere. Tom Kitten, Samuel Whiskers and Jemima Puddleduck were all created here.
Much of Cumbria is often overlooked in favour of the Lake Distirct. In the south, the Lune Valley remains as lovely as it was when Turner painted it. The coast is also a secret gem. With its wide cobbled streets, spacious green and views of the Solway Firth, Silloth is a fine Victorian seaside resort. Other towns along this coastline include Whitehaven, Workington and Maryport. Carlisle is well worth a look – once a Roman camp, its red-brick cathedral dates back to the early 12th century and its 11th-century castle was built by William Rufus.
Places to Stay
Recommended things to do
Discover some very special wildlife at RSPB Leighton Moss and Morecabe Bay. This popular nature reserve is home to a variety of wonderful creatures from birds and bugs to bats and otters. Visitors can explore nature trails, stroll around the sensory...
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