Food, restaurants and cooking are often features of this blog, in our lives and a huge part of our travels.
Opening Plough Creek Cooking School offered a wonderful opportunity for Tez and I to meet and develop fab relationships with numerous Chefs and cooks. All of whom we now feel very fortunate to consider as good friends. A by-product of these friendships has given us a new appreciation of many aspects of food, restaurants and cooking, that we never really appreciated previously.
The main thing for me is the PASSION that so many pour into what they do with food. As a consequence, when we dine out these days we hold a different appreciation of what is served to us as diners.
While planning our itinerary Tez decided we would try a couple of restaurants that had caught our attention in various ways. One such attention seeker was a place we noticed in the movie “The Trip”.
So a few days before Christmas day we took a day trip from Markington, North Yorkshire to head off to L'Enclume in the village of Cartmel in Cumbria. Some of you may recall that there were considerable floods across northern England at that time and we certainly drove through regions where a lot of water was obvious to us.
The website states, “The restaurant is a relaxed dining space with white-washed walls and minimally laid tables from which L’Enclume’s dishes can be best enjoyed”.
It met all our expectations and so much more. Someone once said to me many many years ago that such a huge part of food pleasure was in the presentation and L’Enclume excels at that. I love to go WOW as every course is delivered to me. It is not just the visual impact on arrival, but it is also the appreciation of the preparation and detail that is considered, that has to be respected.
The menu presented in a stylish white envelope was such a surprise and we savored every mouthful of a unique, tantalizing and delicious menu.
Oyster pebbles OR Beetroot, horseradish snow Oxtail dumpling OR Scallops, strawberry vinegar. Then you may be served;
Westcombe, pork fat and fennel OR Grilled lobster and parsnip, nasturtium and apple OR Brill in poultry juices, lovage, yeast flakes, fermented mushroom