L'Enclume

To visit what is often called the UK’s No.1 three-Michelin-star restaurant, my friend and I travelled from London—eight hours of round-trip trains and transfers—just for a lunch in a small Lake District village. A light drizzle fell that day, sliding down the stone paths exactly like the England one imagines. The food and overall experience were both excellent, though whether it is worth travelling all the way from London is another question. When a restaurant becomes too focused on an overarching philosophy, it sometimes leads to an overuse of plants, which in turn results in occasional gaps in flavour depth. But for guests coming from Birmingham, Manchester, or other closer cities, it is absolutely worth the journey. Herb Juice & Seed Tart ⭐️⭐️⭐️⭐️ Tangy with a touch of dairy, carrying nutty notes and hints of radish. Light fishiness mingles with roasted nut aromas; smokiness is clear, balancing acidity and salt. Duroc Pork with Smoked Eel ⭐️⭐️⭐️⭐️ Crisp and juicy, combining the richness of pork and eel. Herbal freshness lifted by a lemony acidity. Cora Linn Pudding ⭐️⭐️⭐️⭐️⭐️ Caramelised top is crisp and sweet; birch sap and dark beer vinegar intertwine; cheese is rich and savoury. Summer Leaves ⭐️⭐️⭐️⭐️ A refreshing salad of young greens. The dressing brings horseradish and mint aromatics, while the cheese at the base adds depth. Scallop with Pickled Cucumber ⭐️⭐️⭐️⭐️⭐️ Pickled cucumber provides just-right acidity and a hint of sweetness, pairing beautifully with the scallop’s natural sweetness and the sauce’s gentle creaminess—never heavy. Red Baron Onion ⭐️⭐️⭐️⭐️⭐️ Onion sweetness merges with dairy richness, finished with the sweet-sour notes of pickled seeds. Grilled Langoustine ⭐️⭐️⭐️⭐️ Small in size but sweet and lightly smoky; the sauce pairs well with the soft acidity of wood sorrel. Seafood Chawanmushi ⭐️⭐️⭐️⭐️⭐️ Strong charcoal aroma; the custard is tender; toppings crisp and bouncy; seasoning sweet-tart and balanced. Charred Courgette ⭐️⭐️⭐️⭐️⭐️ Courgette sweetness meets an acidic, creamy sauce, creating a very layered flavour profile. Monkfish Tail ⭐️⭐️⭐️⭐️ Broth is deeply savoury; fish firm; herbs help lighten the otherwise rich flavours. Pasture-Raised Beef ⭐️⭐️⭐️⭐️⭐️ Tender meat with a deeply savoury sauce, balanced by fresh herbs. Side elements combine crispness and softness, making both texture and flavour multidimensional. Cheese Ice Granita ⭐️⭐️⭐️⭐️⭐️ Cheesy, nutty and lightly sweet-tart from the fruit jam; texture oscillates between crunchy and soft—very fun. Gooseberry ⭐️⭐️⭐️⭐️⭐️ Tart-sweet gooseberry combined with porcini aroma—refreshing yet full, bright yet deep. “The Anvil” ⭐️⭐️⭐️⭐️⭐️ Caramel sweetness with crisp apple pieces and the subtle, resinous aroma of spruce. Petit Fours ⭐️⭐️⭐️⭐️⭐️ Fennel — strong fennel aroma; crisp cone with white chocolate at the base. Mint Stone — gentle freshness with a light minty lift. Pinecone — chocolate and pine-nut flavours blended together. Mini Tart — fresh and light, mixing dairy richness and acidity without feeling heavy. Total bill: £652.3 / 2 people Recommendation score: 9.3/10