One Dish

A special project with chef Simon Rogan to celebrate the 20th aniversary of his three star restaurant in Cumbria, L’Enclume.

This conceptual project follows a single dish through the various stages of its construction in a series of creative photographs. In the making of the project, we embraced the elements and swapped the walls of the restaurants for the astounding scenery of The Lake District.

Throughout One Dish, the team carry out day-to-day, typical tasks such as setting tables, making beds and washing the pots, all of which are framed by the scenic backdrop of The Lakes.

Chef Simon Rogan overlooking Cartmel and L’Enclume. Grange Fell. 

Lettuce prep with Rachel Lampard, Jake Boschetti and Megan Montibert. Humphrey Head.

Lettuce ‘harvest’ with Paul Burgalieres, Alessandra Russo and Alex Rothnie. Humphrey Head.

‘On the pass’ at Our Farm with John Rowland, Simon Rogan, Luke Turner, George Parsons, Paul Burgalieres, Valentin Mouillard and Liam Fitzpatrick. Aynsome.

Executive Chef Tom Barnes, scorching lettuce. Grange-over-sands.

Eldri Diaz, Kitchen Porter. Lindale.

Katie Bellamy ( receptionist ), Josie Gudgeon ( junior front of house ) and Chris Gallagher-York ( financial controller ). Humphrey Head. 

David Lloyd ( maintainance ) and Andrea Bucur ( assistant head housekeeper ).Lindale. 

David Dell’Amico ( assistant head sommelier ), Valentin Mouillard ( head sommelier ), Jordan Sutton ( junior assistant sommelier ). Flookburgh. 

Kayleigh Thorogood. Grange-over-Sands

Irene Lentsch, head of communications. Coniston Water. 

Beth Sampson, Junior assistant restaurant manager. Lindale. 

Team briefing. Cartmel Racecourse.  

Staff Banquet. Aynsome.

Graeme Cumine, restaurant manager. Flookburgh.

Florina Giurgiu, Lydia McPherson, Simon Rogan, Cristian Barnett, Lisa Paige-Smith. Flookburgh. 

Roast Gem Lettuce with Hen of the Woods, fermented mushroom juice, elderflower. Flookburgh.