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AA Notable Wine List 2018-19
AA rating

About this rating

Restaurants are awarded from 1 to 5 Rosettes for culinary excellence. One Rosette restaurants are highly recommended in a local area and five Rosettes have reached the pinnacle of culinary excellence at a world class level.

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State-of-the-art contemporary cooking at the forge

AA Inspector

At a glance

Vegetarian menu
Private dining
Wines by the glass
Wheelchair access
Service charge
Credit cards accepted

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.

What's on offer?

Also at this location

Opening hours

  • Closed: 25–26 December
  • Days closed: Monday
  • Lunch served from: 12
  • Lunch served until: 1.30
  • Dinner served from: 6.30
  • Dinner served until: 8.30

Chef

  • Chef(s): Simon Rogan, Paul Burgalieres

Food and drink

  • Cuisine style: Modern British
  • Vegetarian menu
  • Wines over £30: 500
  • Wines by the glass: 28

Price guide

  • Service charge
  • Credit cards accepted

Accessibility

  • Wheelchair accessible
  • Steps for wheelchair: 1
  • Accessible toilets
  • Assist dogs welcome

Additional information

  • Seats: 45
  • Private dining available
  • Private dining seats: 6
  • On-site parking available
  • Off-site parking available: On street

Getting here

Follow signs for A590 west, turn left for Cartmel before Newby Bridge.

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Nearest train station

Grange-Over-Sands station
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