We delight in seeing our cheese used by chefs, often in very creative ways. In our latest spotlight series, we will shine a light on restaurants around the country that have integrated our cheese into their menus.
Simon Rogan opened L’Enclume in 2002. One of only eight restaurants in the UK to hold three Michelin stars, and the only one to hold a green star as well, L’Enclume is known as one of the best restaurants in the UK. From early beginnings in the charming Cumbrian village of Cartmel, Rogan has taken the global food stage by storm, with a total of 10 restaurants in the UK, Hong Kong, Malta and most recently Phuket. Each restaurant showcases the same passion for creating dishes that make sure the seasons shine through the ingredients.
‘Ingredients that change with the seasons inspire my menu development and ensure a truly traceable dining experience reflecting my farm to table philosophy’ — Simon Rogan
With many of their ingredients sourced from their own farm, the team at L’Enclume also celebrate local producers, taking the best of each season and creating innovative ways to amplify the flavours. For produce that the team aren’t able to grow or source locally, they focus on suppliers from across the British Isles. Ideas are generated in Aulis, the development kitchen and the chosen dishes then make their way onto the menus.
Rogan has taken the ethos and principles of L’Enclume to showcase across the world – from Bather’s Pavillion, Sydney to a permanent restaurant, ION Harbour in Malta, and Roganic in Hong Kong and opening soon Aulis in Phuket, Thailand.
For those who want a more local experience, Aulis and L’Enclume in both London and Cartmel feature Tunworth on their tasting menus – ‘Frozen Tunworth cheese, malt crumb, preserved damsons and lemon thyme’.
For reservations at all the Simon Rogan Restaurant Group, see link here.
Photo credit: Cristian Barnet
