I have been incredibly lucky in the last few weeks to visit two restaurants, that use Cotswold Gold, that have just blown me away.
L’Enclume, Lake District
The first was l’enclume (http://simonrogan.co.uk/) set in the Lake District. We have been supplying them for a
few months with the plain rapeseed oil, and so tied in a delivery with a lunch with a WOW factor. The taster menu had been tailor maid for us. This was to showcase the dishes that CG is used in. It must have been the oil that made it so good…! I had never tasted food like this. L’enclume have just been awarded their second Michelin Star, and well deserved. The flavour that impressed me most and still to this day makes my mouth water was their home made charcoal infused Cotswold Gold Oil. This was drizzled on venison carpaccio with a mustard mayonnaise. It just melted in your mouth.
The Suckling Pig was the best piece of pork I have eaten. Cooked perfectly with an amazing crisp to the crackling. I can taste it now as I write this. What sets L’enclume apart from the rest is a huge number of their ingredients are foraged from the local area or grown in their own garden. We were incredibly lucky to have been invited after lunch to have a look at their gardens in the rain.
The Cotswold House, Chipping Campden.
The other restaurant was The Cotswold House. I have been lucky enough to go to both their Grill side and the fine dinning side. Both I would recommend. Last week four of us went to experience the fine dinning side cooked by David Watts. Dave recently won The Chef to Watch Award in the 2013 Good Food Guide Awards and you will soon see why if you go and sample his food. David has gathered his skills from a Frenchman, who also loves to cook with Cotswold Gold, Raymond Blanc, for whom he worked under for 15 years.
The food was outstanding with great variety and flavours that merge so well together. My personal favourite was the grouse and the Lamb. Grouse was something I had not eaten before. The smokey flavour of the leg really got the taste buds working overtime. The Lamb though was melt in your mouth food. Sadly I did not manage to take any photos of this food as it looked amazing on the plate and enticed you in to eat every last bit of it. I can not praise this food enough you will just have to book in and go and try it for your self. All four of us came away with our passion for food enhanced and taste buds enlivened.
David has been a great supporter of Cotswold Gold since moving to the Cotswold House, with the oil being promoted on the grill menu and also in the Oxford Times this week with; “Since moving to Chipping Campden, Dave has become particularly impressed by Cotswold Gold extra virgin rapeseed oil, which he now uses for most of his dishes. Whilst he accepts there are times when adding a little butter can enhance a dish, he prefers the health-giving properties of rape seed oil.” Helen Peacocke
I would strongly recommend experiencing ether or both of these restaurants as don’t just take my word for it try it your self and you will see….!