Home > Cumbria, Restaurant, United Kingdom > L’Enclume, Cartmel, United Kingdom

L’Enclume, Cartmel, United Kingdom

It’s pure coincidence that I returned to L’Enclume exactly one year after the last visit in 2010. It just seemed to be a perfect half-way point to stop over for the night before heading up to Scotland from London.

The menu has changed so much in one year – is it good news or bad news? Well, it’s bad news for me in the sense that I had to decide whether to go for the 8-course or 12-course menu, or even opt for the new vegetarian menu. However, it’s good news that even by choosing the 12-course menu again, the dishes would all be different. So it’s like a brand new dining experience again.

Once we’ve got the champagne ordered, the snack was brought to us: Duck crackling & duck skin crackling. OK, it was not the healthiest thing on earth, but then it was delicious, and I would happily trade part of my health in for the enjoyment of my taste buds.

Duck crackling & duck skin crackling

There were two different amuse-bouches as a prelude to the 12-course meal:

(a) Smoked mackeral with cream cheese and garlic leaves – although all the ingredients came in a small mouthful of pastry cup, I could taste all the individual ingredients, and then the flavours all blended together nicely in the mouth, with a spicy kick of the raw garlic at the end.

Amuse-Bouche - Mackeral

(b) Mayonnaise with fried cod tongue – It was a nice quality piece of fish, though at one point it reminded me of McDonald’s filet-o-fish (still no idea why that would be the case – the quality couldn’t have been further apart) – perhaps I would not have dreamt up this unfortunate association if the batter was slightly finer.

Amuse-Bouche - Cod Tongue

(1) Beetroot and mozzarella, celery and dill – there were layers of surprises as you dug deeper into it – all the contrast of textures and flavours, finishing with a sweet beetroot flavour with a vibrant colour at the bottom.

Beetroot and mozzarella, celery and dill

(2) Caramelised parsnip with mousse of meadowsweet, duck sweetbread and black mustard – the sweetbread was fried beautifully and worked well with the parsnip, give a sweet flavour with the mousse. The black cabbage leaves, while giving the whole dish an extra dimension of the flavour at the time, were rather too strong and there was a lingering bitter taste in the mouth well after I finished eating.

Caramelised parsnip and meadowsweet, duck sweetbread and black mustard

(3) Grilled salad smoked over embers, Isle of Mull cheese, custard, cobnuts – there were a variety of thinly sliced roasted vegetables including cauliflower, black cabbage and broccoli etc. The smell was very pleasant, esp on a cold winter evening, though the strong mustard-like taste of the black cabbage was a little too overpowering in the whole dish. It was interesting to have the sweetness added to the dish with “custard”

Grilled salad smoked over embers, Isle of Mull cheese, custard, cobnuts

(4) Marinated scallop, toasted seeds, red cabbage and wild sorrel – I usually love dishes with contrast of taste and texture: while this dish offered a mix of soft scallops and “a bed of” crumbling mix of toasted seeds, with a red cabbage sauce, this dish was not something I liked too much as I find the texture of the seeds actually too hard for the scallops – a bit like biting on sand.

Marinated scallop, toasted seeds, red cabbage and wild sorrel

(5) Jerusalem artichokes, Ragstone cream, tarragon, malt – This dish had a good balance of the strong malt taste, and a clean moorish texture of the Jerusalem artichoke.

Jerusalem artichokes, Ragstone cream, tarragon, malt

(6) Roasted snow crown with young squid and elderberry vinegar – the snow crown was cauliflower “on a bed of squid ink”. For some reasons L’Enclume really loved using the phrase “on a bed of….” to describe their dishes, and it became a bit of a running joke with my friends. Still, this was a very impressive dish, with the rather soft and bland cauliflower contrasting with the squid, mixing in with the more salty flavour of the squid ink – this combination really worked well.

Roasted snow crown with young squid and elderberry vinegar

(7) Kohlrabi baked in salt, parsley, chicken offal, bristly ox tongue – I found the chicken offal very greasy and salty, to the point that the dish became a bit too heavy for a 12-course meal. The kohlrabi did help to neutralise that greasiness and gave the dish the much needed breadth of freshness.

Kohlrabi baked in salt, parsley, chicken offal, bristly ox tongue

(8) Roasted monkfish in our spices, chervil root and wild watercress – the monkfish was slightly overcooked and on the dry side, but nevertheless had a nice taste. The raspberry coulis gave the dish a pleasantly sweet flavour in addition to the parsnip puree.

Roasted monkfish in our spices, chervil root and wild watercress

(9) Shorthorn short ribs cooked for 72 hours, smoked marrow and butternut – Instead of the hogget, I requested to have the short ribs from the 8-course menu. The piece of beef was very tender, and that was not surprising considering that it was cooked in a waterbath for 72 hours. I could cut into the meat with minimal effort, and it just melted in the mouth. The sauce was rich in flavour, and the presentation of the dish was sensational with the various colours – I was glad to have opted for this, even though I was struggling with finishing this dish because my stomach felt rather heavy and full, probably due to the lingering effect of the rather greasy chicken offals earlier.

Shorthorn short ribs cooked for 72 hours, smoked marrow and butternut.

The hogget dish was: Yew tree farm Herdwick Hogget in mulled cider, baked celeriac and pennywort – I had a little taste of that…. it was good but I still preferred the short ribs

Yew tree farm Herdwick Hogget in mulled cider, baked celeriac and pennywort

(10) Chestnut, honeyoats, anise hyssop, apple – this was a rather refreshing and light ice-cream. A very welcoming dish to come down from the heaviness of the last few savoury courses.

Chestnut, honeyoats, anise hyssop, apple

(11) Fig and malted cream, Williams pear ice – the first mouthful of the pear granita was very cold, but as my mouth got over the initial shock the various ingredients worked really well together. The whole dessert was not too sweet either, and I could easily have another one.

Fig and malted cream, Williams pear ice

(12) Mellilot yoghurt with nuts, Cartmel grapes, brown sugar – another very deliciously light dessert. It just seemed unbelieveable that there would be locally-grown grapes even if they were grown in green houses, as the November evening just seemed so cold to even think about the area getting warm in the summer.

Mellilot yoghurt with nuts, Cartmel grapes, brown sugar

I was glad when the 12th course ended, and I couldn’t even consider having any tea or coffee afterwards. Still, the staff brought over the tiny ice-cream sandwich for us to finish the meal with.

Ice-Cream

I left the restaurant with my stomach feeling rather bloated and heavy like a lead balloon, a contrast to the year before when I felt that I had eaten a lot without this less-than-pleasant feeling. Still, the meal was nice and I was glad to have returned to sample a whole new array of dishes. With a sister restaurant Roganic opened in London earlier this year, there’s always bound to be comparisons – for me, I actually prefer Roganic (with the added bonus that it’s in London rather than 300 miles away in Cumbria).

Address: Cavendish Street, Cartmel, Nr Grange over Sands, Cumbria, LA11 6PZ, United Kingdom
Telephone: +44 (0)15395 36362
Website: http://www.lenclume.co.uk
Opening Hours: Lunch: Wednesday to Sunday: 12:00 – 13:30 ; Dinner: Monday to Sunday: 18:30-21:00

Food: 8/10
Ambience: 4/5
Service: 4/5
Total: 16/20 [Based on visit in November 2011]

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