L’Enclume

A concise dining experience, with dishes inspired by ingredients at their absolute peak. Available midweek only.

• Cherry Belle radish, pickled rose and Chalk Stream trout tart Juices infused with aromatic flowers
• Corra Linn pudding caramelised in Birch sap Stout vinegar, aged Corra Linn
• Green Harp spinach in ramson butter Soft yolk, last summer's pulses
• English mushrooms in our miso butter Spring brassicas, sauce made from yellow wine
• Pork neck from Gaythorne Hall farm Duncan cabbage, black apple and fig leaf
• Frozen Tunworth cheese Malt crumb, quince and lemon thyme
• Our Farm currants preserved in perilla Pumpkin seeds, meadowsweet
• Tart, mint stones

• Toasted seed, salted mackerel and fermented gooseberry tart Juices infused with woodruff
• Fritter of Duroc pig and smoked eel Lovage and fermented sweetcorn
• Corra Linn pudding caramelised in birch sap Stout vinegar, aged Corra Linn
• Red Baron onions and raw Shorthorn beef in coal oil Passandra cucumber and lemon thyme
• Ibis celeriac roasted in yeast oil Buttermilk, smoked pike perch roe
• Red King Edward potatoes cooked with Primor garlic Steamed crab and lemon verbena
• Fuseau artichoke, crosnes and Welsh truffle Chestnut, Doddington, fermented pear
• Roasted Orkney scallop and braised pulses from last summer Duncan cabbage, fennel pollen and smoked kombu
• English mushrooms and seaweed custard Sugar kelp, braised tendons and bone marrow
• West coast monkfish with aged pork Autumn brassicas, winter savory and cuttlefish
• Texel hogget from Gaisgill Row Farm Grilled alliums, nasturtium, anise hyssop
• Frozen Tunworth cheese Malt crumb, wild damsons and lemon thyme
• Currants in pineapple sage syrup and rose geranium Wraysholme yoghurt, meadowsweet
• “Anvil” Caramel mousse with our other miso, apple and spruce
• Crown Prince squash, pine cone, tart, mint stones