MEETING
with
L’Enclume 
, Cartmel
When L’Enclume, now a three-star MICHELIN restaurant, opened its doors in 2002, Simon wanted to open a restaurant with the goal of mastering as many ingredients as possible. So when Simon had the opportunity to build his own farm, he took it. By growing everything himself, Simon could better understand and control the ingredients he uses while being guided by the seasons of the Cartmel Valley.
LAFONT has a long history of producing quality workwear, so it was an obvious choice for me. I wear my chef jackets with enormous pride because they are a representation of my career. It’s great to be the spokesperson for a brand that creates the best clothes for both the room and the kitchen. We strive for excellence at every level of the restaurant experience, and that extends to how my team presents itself, which is why what we wear is so
important.
Over time, Simon’s vision has become closely tied to the environmental issues facing our society. He began to see that farming and the way we approach it, without pesticides and fertilizers and focusing on small-scale local production, is the future of sustainable agriculture and food service. He hopes that the future will only bring us closer to operating entirely zero-waste restaurants, to healthier soil. He hopes to establish an educational platform for future generations and further develop the relationship between cuisine and culture.
Simon now oversees 5 restaurants in the UK and 3 in Hong Kong.
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