By Rachael Grealish
L’Enclume has been awarded its third Michelin Star – making it the first restaurant in the North of England to do so.
The news was announced today, Wednesday February 16, Simon Rogan’s Lake District-based restaurant would be given the prestigious award, for the third time, fitting perfectly as their celebrates its 20th anniversary this year.
Simon, who first opened the doors of L’Enclume in a former blacksmiths workshop in the historic village of Cartmel back in 2002, said the unique feat is going ‘to take some time for it to truly sink in’.
The chef said: “You could say it’s fantastic timing that we’ve received this news 20 years since I opened the doors of L’Enclume, which feels like forever but also just like yesterday.
“Following the win of our second star nine years ago, achieving a third star has always been front of mind and something we’ve been striving for every day; be it through the evolution of our dishes and honing of our service-style, the meticulous work undertaken on Our Farm, or how we work to make every one of our guests feel, from when they enter the restaurant to the moment they leave.
“We might have grown our operation over the past two decades, but we’ve remained true to our core ethos and maintained the close-knit community feel amongst our team, whilst all this time proudly remaining as an independent restaurant group.
“This is an incredible week for us all and it’s going to take some time for it to truly sink in, but we will be celebrating this moment for a long time to come.”
L’Enclume received its first Michelin star in 2005 and its second star in 2013, holds the number one spot in the UK Good Food Guide and a score of 10/10, five AA Rosettes, as well as two Michelin green stars, for L’Enclume and Roganic Hong Kong.
The restaurant has risen to international prominence for its hyper-seasonal and traceable tasting menus alongside Simon’s pioneering work in the farm-to-fork movement.
Awarded the newly created Michelin green star in 2021 for its efforts in the sustainability sphere, L’Enclume uses ingredients harvested predominantly on ‘Our Farm’, Simon’s very own farm located a mile from the restaurant in the Cartmel Valley, alongside produce from other leading Lake District producers.
Although, Simon’s work doesn’t stop with the Cartmel restaurant as his portfolio currently includes eight restaurants worldwide, one in London (Aulis), four in the Lake District (L’Enclume, Rogan & Co, Aulis and Henrock), and three in Hong Kong (Roganic, Aulis and The Baker & The Bottleman).