L’Enclume, smokers and accountability!

October 14th, 2011
Smoked Bessy Beck trout with oyster, trout roes, pickled vegetables as served at L'Enclume

Smoked Bessy Beck trout with oyster, trout roes, pickled vegetables as served at L'Enclume

It seems to work, me saying what I will blog about next; being accountable keeps me disciplined!  So today will be about L’Enclume but in the future I will be writing about the HUGE improvements made at The Shap Chippy and the great fish and chips they now serve, the Butchers Arms – our new community pub in Crosby Ravensorth and of course The Greyhound Inn at Shap.  Having said that I will do it, I will do it!

Macs ProQ smoker at L'Enclume
Macs ProQ smoker at L’Enclume

Last weekend was the last two day smoking course of the season – it was a cracker.   Six lovely people, all of whom caught a fish to smoke and all managed to make sausages that they loved… it doesn’t always happen like that!

The weekend before that we had had to cancel a course date as my Father was having a bit of a do to mark his 75 years on the planet. Instead of jetting off somewhere exotic he decided to treat his extended family to a wonderful lunch at L’Enclume. Tripadvisor shows mixed reviews – from the scoffers who don’t understand the food, to the scoffers – who don’t want to understand it, they just enjoy it! There are of course plenty of sensible reviews – but suffice to say L’Enclume do not have a Michelin star by accident… the food was sublime, surprising and quite, quite beautiful. My point is not to praise food praised heartily enough elsewhere, however…

The Big Green Egg Smoker and Grill
The Big Green Egg Smoker and Grill

…On arrival we were led through the restaurant to the small garden at the back, where to our surprise we saw a ProQ smoker, identical to ours and as supplied by our friend Ian at MacsBBQ. Next to it was a more rugged looking beast – a Big Green Egg Smoker and Grill.

Described (by the manufacturers) as the ultimate cooking experience, this apparently can be used as a fiercely hot grill for searing steaks, or as a low temperature slow cooker and smoker.

Another connection for us was that one (of the eight!) courses was smoked Bessy Beck (where we fish, and where we get all our trout) Trout.  This was cold smoked at the restaurant, but I assume not in either of the machines we saw.  Needless to say, it was fabulous…

 

 

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