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sped98

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Posts posted by sped98

    The Lakes - where to go?

    in United Kingdom & Ireland: Dining

    Posted

    Hipping hall looks great , its on my "to do list"

    Gilpin lodge , my parents ate there last week , great food , chef from the Roux stables

    Sharrow bay , my manager eat there last sunday , classic food in classic location , never really changes there.

    Samling , Holbeck ghyll and Linthwaite house ( Roux chef ) all worth a try.

    Lenclume for something special

    Jerichos in windermere

    All the above , well worth a try out , all michelin 2010.

    cheers

    Sped

    Fraiche

    in United Kingdom & Ireland: Dining

    Posted

    And no sooner said Harters.... ha ha , im holding you to it now mate.

    Booked today for 5th november....wow theyre sooooo busy there.

    Would appreciate a password if possible so i can suss out this 18 courses.

    Oh and if you read this marc , itll be well dark by november so please make sure you stick me near a light...Need to take decent pics to stare at when i get home again....Saddo ;-)

    Cheers

    Sped

    L'Enclume

    in United Kingdom & Ireland: Dining

    Posted

    Thanks for that "prawn" , my camera isnt anything flash and most of the pics are with a little casio compact , i crop and adjust brightness/contrast on photoshop and not much more to em than that really.Oh and i usually get a nice window seat so i can use available natural light if i can.I guess im very lucky because Cartmel is only an hours drive for me , perfect for a quick fix whan i need one.Ok so heres my fave 3 courses and funnily enough...All veggie Aaaaarrrhghhhhhhh :wacko: ( must be old age)

    Roast Herloom tomatoes , our sheeps milk ricotta, garlic mayo and borage flowers ....Simplicity itself but making the very best of what was ready in Mr Rogans garden.I actually tasted what a tomato should taste like for the first time.

    Vintage potatoes in onion ashes , lovage and wood sorrel...Wow was this good ? The base of the dish was a delightful hidden onion puree , so sweet and flavoursome.The crisp potato skins tasting like they were right out of a bonfire oozed smokiness and earthy jacket potato flavour.Tiny perfect vintage potatoes tasted like the best potatoes youll ever eat and as for the onion ash...well talk about unusual...soft dusty powder that exploded with the must unusual flavours on the palate.

    And the perfect dessert , Buttermilk cream , vintage strawberries prepared sous vide to pull in their macerating ingredients and the sweet cicely ice cream ( which i think was a liquid nitro job as it was soooo smooth )

    The carrot dish had everyone just staring and taking photos ....no one wanted to start spoiling the presentation

    And the most unusual ingredient...Dehydrated milk skin ( remember the golden skin on mothers rice pudding) well somehow it seems like it was removed and then dried to a crisp.....Oh now im getting excited again.

    My advice......Try veggie.I love my meat and fish but it was really nice to do something different.

    Aiden Byrne at the Hilbark

    in United Kingdom & Ireland: Dining

    Posted

    Nice to see he`s going for it , good luck to the lad.

    Im gonna give it a whirl on the 20th so ill have my trusty camera at the ready and post the link to the pics on here.

    Anyone managing to get a copy of the menu then please post it so we can all get to see whats going on there.Ive searched on the net but found nothing yet.

    Cheers

    Sped.

    Fraiche

    in United Kingdom & Ireland: Dining

    Posted

    WOW WOW WOW , The place looks perfect for me...and the menus are right up my street.To be honest , ive never heard of the place until tonight , a bit like lenclume in cartmel...tucked out of the way.The menu sounds very exciting and the chef Marc....well its nice to see he`s having a go at the food i like to eat...food i cant do at home.

    I done 30 courses at lenclume on friday My link so im definitely gonna add Fraiche to my list of places to go.....and very soon too.

    Keep up the good work Marc and hope to get down asap.

    Alan

    L'Enclume

    in United Kingdom & Ireland: Dining

    Posted

    Well i took the challenge and made it through unscathed... 15 course veggie lunch followed 4 hours later by the 15 course meat and fish...The 2 new menus that started this weekend at Lenclume.

    Here`s the link to my photos of the food on flickr , was a really enjoyable treat while the kids were away on holiday.

    DSCF3767.JPG

    My linkhttp://www.flickr.com/photos/24726943@N06/sets/72157624628686330/

    and while im on here i may as well share the new menus.

    Menu 1 - Vegetarian

    Burnt cream of english wood mushrooms , spring lisbon , caraway and leek shoot

    Roast heirloom tomatoes , our sheeps milk ricotta , garlic mayo , borage flowers

    Vegetable broth , Azur star , vegetable dumplings , hogweed and fennel

    Vintage potatoes in Onion ashes , lovage and wood sorrel ( The star of the show )

    Sugar snax and paris market carrots , Burpees golden and nasturtiums

    Partenon courgettes , `gold rush` poached little eggs , marjoram butter

    French breakfast radish stew and oyster mushrooms , our greens and sea purslane

    Glazed silver beets in Appleby cheshire , hot mustard , perpetual spinach , tarragon

    Expearementhol frappe

    Buttermilk with strawberry , apricot and sweet cicely

    Fig Orb , custard , lavender , wildflower honey

    Cherry and walnuts, artichoke , and butterscotch.

    AND THE 15 COURSE MEAT AND FISH MENU ....

    Cumberland creamed chicken livers , cumberland gel , purple shoots and rye toast.

    Grown up yolk from the golden egg,crispy rice, mizuna cress.

    Vegetable broth , Azur star, vegetable dumplings, hogweed and fennel

    Muncaster crab with tiger tomatoes,mallow and pickled lemon crystal.

    Sugar snax and Paris market carrots, ham fat and nasturtiums

    Wild cumbrian sea bass and red russian , bay cockles , wild watercress

    Sillfield farm pork, sweet white onion, parsley and mugwort

    Duck from Goosnargh and duck sweetbread , savoury, Pentland brigg and blueberries.

    Gooseberry cream, blackcurrants , yoghurt , pineapple weed

    Raspberries , sweet cheese , lemon balm and milk skin.

    Crimson red rhubarb , woodruff , spiced oats , apple mint.

    Rose cake and lemon thyme , nut custard and celery

    Douglas fir shake with spiced apple cake.

    L'Enclume

    in United Kingdom & Ireland: Dining

    Posted

    Special day for me tomorrow.....and a definite Man v Food day....Birthday challenge to try both the new menus at Lenclume.

    15 course Meat and fish based menu for lunch....Then...

    15 course Vegetarian menu for dinner....WOW , a 30 course treat and a half....With a long walk in between.

    Camera at the ready as always and pics to follow :wink:

    L'Enclume

    in United Kingdom & Ireland: Dining

    Posted

    Here`s the new Winter menu for those wishing to add a bit of excitement to their christmas.

    The Gourmand

    Return of the slate, flavours on a whim,

    take it as you want

    Pea and cassia cream, almond froth

    jabugo on toast

    Glazed pork cheeks as seen previously

    but in a new way

    Foie gras, cubism to realism, lemon cake

    star anise and verjus reduction

    Razor roll reversal, multi coloured

    organic egg

    Sqaub breast less than 60 . blackcurrant

    and Darjeeling

    Beetroot juice, oyster virtually extra, white balsamic

    and reblochon

    Diver-caught sea scallop, buckwheat and bacon

    flavour, hot violet mayonnaise

    Fried beer, ploughmans in pudding form

    Scottish langoustines cooked in clay,

    Spiney artichokes, spicy butter

    Butternut coming ravioli or not

    Monkfish in picada crumb, prunes and basmati,

    citronelle emulsion

    Lightly smoked sea bass, smith apples

    walnut and watercress

    Greek meatballs Mr Nick would be proud of,

    textureless tzatziki maybe he wouldn’t

    Beef fillet, salt crust technique, passion cannelloni,

    Hazelnut pavlova, fennel coulis

    Our chariot of cheese

    Expearamenthol Frappe

    Poached rhubarb, muscavado, ginger

    and sweet bracken

    Unbranded cola meets cherries, the cubist

    fights back

    Upside down coconut soufflé,

    meli-melo

    L'Enclume

    in United Kingdom & Ireland: Dining

    Posted · Edited by sped98 (log)

    Latest news from Lenclume.

    Fantastic new interactive website to play with has just gone online.All the latest menus are on there and also a couple of pics of the food too.

    For those ( like myself) wishing to pick up some of chefs secrets there`s a new cookery school opened up at Bluebell house in Cartmel village. Jean christophe Novelli flew over from Ireland for the grand opening a couple of weeks ago.I was one of the lucky ones that attended and managed to get a quick chat with chef Rogan , and he`s going to be demonstrating some of his fantastic creations at the school. At £ 279 for a two day course with full english it`s a steal.

    Oh and congrats to the team on getting the "Catey award " for "best UK newcomer 2005"

    L'Enclume

    in United Kingdom & Ireland: Dining

    Posted

    Hey , it`s been really quiet here of late .Anyway ,here`s the latest 20 course Gourmand menu from L`enclume to get your tastebuds going.

    Five contrasts,

    ‘Right end of the stick’

    *

    Chilled agastache soup, Jerusalem artichoke,

    crunchy cumin

    *

    Warm glazed pig cheeks, shallot and sweetcorn,

    love parsley squirt

    *

    Cubism in foie gras, two cold, one hot,

    cantaloupe, fragrant myrrh, almond cake

    *

    Half soft and scrambled eggs,grenouilles,

    hyssop, cabbage cream

    *

    Crab praline tart, borage tzatziki, green mango,

    Summer purslane

    *

    Cepes polenta french fries,

    arugula cocktail

    *

    Gingerbread croquant, paprika ricotta, black radish,

    tuna shavings, poor man’s pepper

    *

    Diver-caught Sea Scallops,

    salsify and almond, sweet cicely froth

    *

    Cubes from land and sea,

    eucalyptus hollandaise

    *

    Hot purple terrine, Scottish Langoustines,

    various nik-naks, jasmine foam

    *

    Bass fillet baked in parchment,

    flan of courgette, calamari and chickweed

    *

    John Dory, balm of gilead aromas, pistachio basmati,

    bitter caramel

    *

    Celery Leaf broth, mini kebabs of escargot and tofu

    *

    Long braise lamb, sweetbreads, spelt wheat risotto,

    painted lady

    Or

    Lakeland Beef fillet, ox cheek boudin cannelloni,

    treviso and violet de Brive

    *

    Monsieur Rabauds cheese from our trolley

    *

    Blood orange and grenadine, carrot smoke and virtual

    *

    Roquefort sorbet, spongey smith apples’

    Woodruff and balsamic

    *

    Frozen raspberry gateau, sweet pimento,

    Kumquat reduction, chocolate

    *

    Hot prune mousse, spices, fruit and drink

    L'Enclume

    in United Kingdom & Ireland: Dining

    Posted

    Eggs Benedict :raz: , who mentioned eggs benedict again ?must be a new addition to the 3 course breakfast menu, I`ll look forward to that next time I stay the night.

    As for the new menu that you all seem to be looking forward to , I`ll hopefully have wind of a few of the new additions soon.You`ll all be the first to know of course.

    My good lady wife had the pleasure of the l`enclume 8 course lunch yesterday and kept me up to date with text messages of each fantastic course whilst I enjoyed the wonderful food in the Sellafield works canteen :angry:

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