I`ve been following the Lenclume gang around since the place opened almost 10 years ago. I`ve watched Simon Rogan evolve through many stages of cuisine , endless experiments and i have to say it`s been one hell of a journey.Simon has now levelled out and the new phase of Lenclume food over the last few years has been producing wonderful delights from the Cumbrian landscape , sea , lakes and mountains and also the very best of the regions farmers and suppliers. The menus have now been cut to just the one....roundabout 16 – 18 dishes and they`re decided upon each morning depending what`s available that day. Don`t go whinging if the diners on the table next to you have something different because i can guarantee you that you`ll have your own delights that they won`t be having.It`s all going on behind the scenes in the kitchen and its literally being picked seconds before it hits the plates....it really is amazing. I truly believe in my heart that no chef is cooking like this in the United Kingdom.... i was honestly buzzing for days after this meal.....yeah yeah yeah so i`m a sad so and so but it`s true.... i really did get off on this meal. For those reading this and thinking of going to Noma to eat....just forget it as Lenclume is our British version and really is running at world class levels , it`s just stunning.
I consider myself as a very fortunate guy as i manage to eat Rogans food every few months , i ate at Rognanic a few weeks ago and i was expecting similar food on this menu but everything was different....everything. Chef Dan Cox told me that the menu had only been put together an hour before lunch and the lads had just returned from picking at the farm and the local hedgerows .The menu was brought to the table and tucked away under a pebble , it was there if i needed to have a peep but i was just told to relax and let it flow.
I`ve already written plenty about Lenclume and Simon Rogan in the past so ill just shut up now and let the photos do the talking....and folks , just get over to Cartmel and sample the food , its running at the highest levels ever and apparently plans are in place to up their game even more.
Eel smoked with potato and Ham fat
Cream cheese wafers
Asparagus with Bay Shrimp.
Cod “yolk” , Sage cream , salt and vinegar.
Kohlrabi dumplings in Westcombe , Hyssop and Purple sprouting.
Valley Venison , Charcoal Oil , Mustard and Fennel.
Sea scallop with spiced Strawberry , grilled Cauliflower and coastal leaves.
Cucumbers , Pineapple weed , frozen Lobster and Rat tails.
BBQ leeks with poached marrow , English mace and egg yolk sauce.
Lightly smoked bay Bass , Cockle juice , Courgettes and cotton Lavender.
Reg`s Guinea hen and offal , Turnip and Elderflower.
Iced chamomile , Spruce , Celery and black pepper.
Cumbrian slate , Gooseberry , Apple and Lemon Verbena.
Cherries with Meadowsweet , Hazelnut and Apple.
Gingerbread and iced watermint.
Coniston Oatmeal Stout ice cream , Blackberry and Plum soda.