My pet gastronomy project, L’enclume in Cartmel, is going from strength to strength.

The Good Food Guide’s Editors’ Choice Awards salute those chefs and restaurateurs who are making a difference, often away from the London limelight. This is what they had to say about Simon Rogan and L’enclume:

“At L’enclume, [Simon] continues to push the boundaries, producing impressive tastes, textures and often bizarre combinations. Garlic and truffle is a play on texture and temperature with frozen truffle pearls and garlic crisps, while Middle East on the plate combines slow-cooked confit lamb, date foam and the lightest hummus and tomato confit.”

L’enclume came in the Top 10 Restaurants outside London as voted for by a national panel of 150 food writers and chefs.

They said, “…[L’enclume] pushes the boundaries of thought, flavor and imagination, but the seemingly off-the-wall combinations and whimsical flavor paths are all painstakingly researched and tested to make the best of the natural flavors he finds around him in the Cumbrian valley. The cooking is the result of hard work and a questioning mind and has won him fans the world over”. Including me!!!

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Kevin Roberts

Kevin Roberts is founder of Red Rose Consulting; business leader and educator; author and speaker; adviser on marketing, creative thinking and leadership.


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