Low FODMAP at L'Enclume - Fine Dining Guide
Navigate low FODMAP dining at L'Enclume in Cartmel. Tips for Simon Rogan's three-Michelin-star Lake District restaurant.
✓ Safe Items to Order
| Item | Notes | Modifications |
|---|---|---|
| Foraged and Garden Vegetables | L'Enclume grows much of its own produce | Request low-FODMAP vegetables from their garden selection |
| Simply Prepared Proteins | Lake District lamb, local seafood, game | Ask for preparations without alliums |
| Fermented Elements | Some fermented items may be suitable | Discuss specific ferments with the team |
| Herb-Based Preparations | Fresh herbs from their garden | Herb oils and garnishes are often safe |
✗ Items to Avoid
- • Garlic-based sauces and preparations
- • Onion, shallot, or leek preparations
- • Cream-based sauces (unless lactose-free)
- • Jerusalem artichoke (common in their cuisine)
- • Dishes with beans, lentils, or chickpeas
- • Unknown fermented elements
- • Bread service (unless gluten-free available)
Example Orders
Tasting Menu Approach
- ✓ Contact restaurant 1 week+ in advance
- ✓ Discuss the 18-20 course tasting menu
- ✓ Many courses feature vegetables from their garden
Tip: L'Enclume's garden-focused cuisine requires detailed discussion
Understanding Their Style
- ✓ Expect highly seasonal, often unusual ingredients
- ✓ Some courses may need to be replaced entirely
- ✓ The team is experienced with dietary adaptations
Tip: Their connection to nature means flexibility in sourcing
About L’Enclume
L’Enclume is Simon Rogan’s three-Michelin-star restaurant in the Lake District village of Cartmel. The restaurant is famous for its farm-to-table approach, with much of the produce coming from their own farm, Our Farm.
Quick Summary
Best approach: Contact the restaurant at least one week in advance. L’Enclume’s hyperlocal, highly seasonal cuisine means significant menu discussion is necessary.
Key consideration: The restaurant’s focus on foraged and garden ingredients can be both a challenge (unusual items) and an opportunity (fresh, traceable produce).
How to Communicate Your Needs
Before Your Visit
- Call when booking - L’Enclume’s menu is fixed, so early communication is essential
- Provide comprehensive FODMAP list - Include unusual items they may use
- Be open to discussion - Their ingredient knowledge is extensive
Specific Ingredients to Discuss
L’Enclume often features:
- Jerusalem artichoke - High FODMAP, very common in their cuisine
- Fermented vegetables - May vary in FODMAP content
- Wild garlic - Discuss tolerance (leaves may be OK, bulbs are not)
- Unusual vegetables - Ask about FODMAP status
The L’Enclume Experience
The restaurant offers an extensive tasting menu (18-20 courses) that showcases:
- Produce from their farm
- Foraged ingredients from the Lake District
- Fermentation and preservation techniques
- Cutting-edge cooking methods
For FODMAP Diners
Advantages:
- Direct relationship with produce means ingredient transparency
- Skilled team can adapt techniques
- Natural, unprocessed ingredients
Challenges:
- Many courses feature multiple components
- Some signature ingredients may be high FODMAP
- The lengthy menu requires extensive adaptation
What to Expect
Given advance notice, the team can:
- Identify which courses can be adapted
- Create alternative dishes when needed
- Ensure a cohesive dining experience
- Accommodate while maintaining their culinary vision
This guide provides general FODMAP guidance for fine dining. L’Enclume’s menu changes frequently with the seasons. Contact the restaurant directly for detailed discussions.