The Cumbrian village of Cartmel’s gastro bloom continues to flourish under the nurturing hand of Simon Rogan, who opened his flagship restaurant L’Enclume there in 2002 and also owns an inn and a bistro in the pretty Lake District location. On Sunday November 20 he will launch Aulis, a chef’s table and development kitchen experience (£150 per person) to match that at his London restaurant Fera at Claridge’s, as well as an in-house bakery and new shop. The space is named after Finnish chef Aulis Lehtimäki, who was a major collaborator in the early days of L’Enclume.
The chef’s table at the two-Michelin-starred restaurant will seat six diners and offer an insider’s view of the whirrings of the kitchen. It will be overseen by its own team of four chefs, who will chop, sauté, plate and drizzle in front of the seated guests.
“Cartmel is where it all started,” says Rogan. “The food will be a mixture of new dishes we are developing that are yet to appear on the menu at L’Enclume, favourites from Fera at Claridge’s and previous dishes from L’Enclume that are no longer available in the restaurant. Look out for dishes such as glazed red cabbage and smoked cheese, chicken skin and thyme or hay-baked beetroots, bay leaf curds, apple and pickled rosehips.”
The focus will be on locally sourced products, with close to 100 per cent of produce used in Aulis coming from the surrounding area. “This is something we have worked hard to achieve with my farm just outside Cartmel,” says Rogan. “There will be seasonal vegetables, herbs, fruits and edible flowers sourced from our own farm, along with offerings from Cartmel Cheeses and meat from local butchers and farms.” They will also be serving a range of locally brewed beers and drinks that are fermented in house.