THE food industry in Cumbria is in the spotlight as a popular restaurant tops The Good Food Guide for the third year running.

Taking the crown was L’Enclume, a gastronomic restaurant in the heart of south Cumbria which has secured perfect scores for the past four years.

The restaurant, owned by renowned chef Simon Rogan, lies in the small village of Cartmel and was dubbed “the UK’s greatest restaurant” by admiring judges.

It was also described as “an unassuming location for an undoubted pinnacle of the new British cooking.”

Grabbing attention with its quality menu, judges explained that “many of the dishes have become long-running masterpieces” with the most noteworthy being the Cartmel Valley venison tartare and a “really special” apple tart with gingerbread ice cream.

Speaking about his top entry in the guide, chef Simon Rogan said: “There are a lot of amazing restaurants around and for L’Enclume to be awarded number one in The Good Food Guide for the third year running is very special.

“And us having three restaurants in the top 17 is a massive achievement from the team.”

Mr Rogan’s other restaurants included The French in Manchester, which came in at number 17 and Fera at Claridges, which bagged 12th place.

This year marks the 65th year of The Good Food Guide and it still adheres to the honest results of reader feedback on eateries across the country, supported by anonymous inspections by a team of experts.

Also catching the eye of the nation’s food critics was the Lake Road Kitchen in Ambleside, which bagged the award for best new restaurant.

James Cross, owner and chef at the restaurant, was delighted to be featured in the guide.

He said: “I feel humbled and flattered. We just deliver delicious flavour. We keep it simple.

“There’s nothing funky about it – it’s just about delivering deliciousness.”

The Lakeland Bistro prides itself on top quality ingredients and uses some of the most notable suppliers in the area, including Lake District Farmers.

Mr Cross said: “The secret to good food is not for one second thinking that the food you create is better than the ingredients you use.”