British Travel Journal | Autumn/Winter 2022

Star ingredients
At Our Farm, Rogan and his team grow
a mind-boggling array of unusual and
exciting ingredients – all produced
organically, to their exacting specifications
– such as Japanese wineberries, elkhorn
fern and buck’s-horn plantain. And with
harvest to plate often taking place in less
than an hour, the quality and freshness sets
his dishes apart from the competition.
“Using every part of that plant – the
root, the stem, the leaf, the flower, the
fruit – gives us that connection to our
surroundings that's so important these
days. Customers really appreciate that
connection to the surroundings now.”
Together with a handful of other chefs,
Rogan has turned zero-waste dining into a
high-calibre offering.
“Dishes like our brined cabbage have
become synonymous with L'Enclume's style
and ethos,” Rogan says. “It’s cookery that
really that makes the vegetables sing and
lets them be at the forefront of the dish
rather than animal proteins. For our simple
cabbage dish we treat it like a piece of
meat and give the cabbage the same care
and attention as we would a prime cut. We
brine it in dill, then roast it over Chinese
charcoal and serve it with a fermented
mushroom sauce, truffle puree, and a
horseradish mousse over the top and lots
of grated truffle – so very tasty and lots of
layers of flavour. And you know, if you eat
something like that you'll wonder why you
would ever want to eat meat again.”
Michelin and more
As one would expect, L’Enclume’s meteoric
success has created opportunities for
expansion. In 2008, Rogan opened his
neighbourhood restaurant, Rogan & Co,
FIRST PAGE: SIMON
ROGAN COLLECTING
HIS ORGANIC
INGREDIENTS FROM
CARTMEL FARM
PREVIOUS PAGE:
ORGANIC PRODUCE
GROWING AT
CARTMEL FARM THIS
PAGE: L’ENCLUME
RESTAURANT IN
THE LAKE DISTRICT;
CARROT CRAB TART
WITH BUTTERMILK
ROSES; RAW MILK ICE
CREAM PEACH SWEET
CICELY; CARTMEL FARM