L'Enclume by Simon Rogan – What a Meal at the Three Michelin Star Restaurant Looks Like

Today we're having lunch at Long Klume, Simon Rogan's three Michelin starred restaurant in Cartmel in the Lake District in the UK, but before our lunch we're here at their farm. Our farm, I'm in a greenhouse right now. We're taking a tour with John, the farm manager, and he's showing us all the different ingredients, all the micro herbs, all the edible flowers, everything that is going to be on our plate at the restaurant. Long Klume is Simon Rogan's flagship restaurant and opened in Cartmel in 2002. The restaurant received its first star in 2005, its second in 2013, and its third this year. It's also their 20th anniversary, so the team had a lot of celebrating to do. The third star is completely well deserved. It was our first time exploring this beautiful area with lush rolling green hills, shimmering lakes, and winding roads. Before our lunch we started at Long Klume's farm, which all restaurant guests are invited to visit. Rogan was one of the first chefs to champion the farm-to-table movement in the UK. From the beginning he's been focused on serving the local produce and he's had his own organic farm since the early 2000s. The farm is 12 acres and largely dictates what will be served on the menu, which changes weekly, even daily, depending on which ingredients from the farm are ready to eat. It's like biting into a fresh juicy cucumber, just this little leaf. After visiting the farm we drove to Cartmel, a small medieval town with cobbled streets and cozy cottages. In addition to Long Klume, there's the one Michelin-starred Rogan & Co. as well as Owlis, Rogan's chef's table and test kitchen restaurant. Long Klume is housed in a former blacksmith workshop. The old smithy is a charming stone building with low ceilings and wooden beams. The name Long Klume is French and means the anvil, which is a theme throughout the restaurant, including in the plates and cutlery. The meal kicked off with a delicious beetroot tart filled with lobster, pickled rosehip, and radish. We could already tell it was going to be a good meal. Next up was an umami bomb, a pig and smoked eel fritter with crispy tapioca, lovage emulsion, and fermented sweet corn. We loved the textures and flavors of this dish. One of our favorite bites on the menu was the birkswell pudding, caramelized in birch sap with stout vinegar and topped with aged cheese. Sweet and savory heaven. Oh my god. This one's been aged in oak barrel to give you a bit more body, a bit more richness into it. Served with a kerb, fresh milk from down the road, pine fruit, a bit of calamint oil. Scallops from Orkney, up in the very north east of Scotland. They've been roasted in our extra sauce and then deglazed with our scallop garum. Underneath you've got some oscar peas, tapioca that's been pickled in arabidu, and then a pea pod oil. So here we have our soft and melting seaweed custard, poached parlot oyster, a warm beef broth which we infused with sugar-coated seaweed, a roasted bone marrow oil, and based just on the top and the center there, our specially preserved caviar which we preserved with maltose. And to soak the sauce we've got a brioche loaf glazed in fermented honey from the bees on our farm, with a burnt onion ash and yeast butter. This dish we bring back every year around this time of the summer to celebrate our harvest. These are 25 different ingredients, we don't really use them in the menu, showcasing what's best not only to be enjoyed at this particular time of the year, but today. Prepared in multiple different ways, so showcasing some crackling in here, some salt baking, fermenting and pickling, presenting our ace of offerings with a confit poiret and a burnt chive emulsion. This is the turbot, this has been very very slowly steamed, served alongside some New Zealand spinach and pickled fish which have three layers of pork fat, spinach with some green flowers, This is going to be part of your main course, we have the head with lamb wine which is coming from West Head Farm Haven in Kilmere. So we dry age it for three weeks and then it's been roasted and rested on the bone during service. With the main course we enjoyed a wine from one of our favorite Austrian producers, Heinrich. This Blau Frankisch with dark berry notes went perfectly with the lamb which came in three separate servings. First, sweet breads with garlic, black garlic and ramson honey. The next serving was the lamb wine which was served with fermented cabbage, fennel and ramson capers. The final serving was lamb belly with truffle, kale leaves and lamb broth. Now as you can see the best bit about this dish is those lamb fat bits. And the truffle is coming from Wales, from Usk which Simon thinks is one of the best places in the UK for sourcing truffles themselves. This was without a doubt the best lamb serving we've ever had and a perfect end to the savory section of the meal. Okay so here we have a Malvinas strawberry. We macerate these in the sweets to make them different. We have a mascarpone cake and frozen sheep's yogurt. On the top we have a cream which we've infused with sweet spring aromats and finally Jordan and I have just put over a sauce made from the Malvinas strawberries. One blue and a limited edition version as we're celebrating our 25th anniversary this year. It's a set salt caramel mousse. You've got some diced caramelized pink lady apples at the base there and then we've finished simply with a pine infused apple. After dessert we enjoyed a selection of British and Irish cheeses from the trolley which are supplied by the Cart Mall cheese shop. L'Enclume has also made their own cheese with them which is available to taste. L'Enclume is a feel-good restaurant and a taste-good restaurant too. It's a place that makes you happy because the joy of the staff is so infectious and because the food is unbelievably delicious. This is a must-visit restaurant in the UK. L'Enclume was a meal highlight of our life. If you like our work support us on Patreon where we also have a food community called The Hungries. Don't forget to subscribe to our YouTube channel for more food and travel videos and be sure to follow us on Instagram at andershusa and carnivore. Thanks for watching!