The Waitrose Good Food Guide has just published its annual top 50 British restaurants and for the first time ever, restaurant L'Enclume in Cumbria has been named the best in the UK.
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Chef Simon Rogan's restaurant in Cartmel, Cumbria took the top spot for the first time in the Waitrose Good Food Guide's annual top 50 ranking, pushing Heston Blumenthal's The Fat Duck into second place.
Both restaurants achieved a perfect 10 cooking score - L'Enclume for the second year in a row and The Fat Duck for the sixth year in a row.
The guide's consultant editor Elizabeth Carter said: "Rogan rightfully takes his place as leader of the pack when it comes to modern British cooking.
"His fantastic way with seasonal ingredients from the Cumbrian land and coast brings dishes that are a joyful celebration of this county's magnificent diversity. L'Enclume is truly deserving of the number one spot."
Rogan said: "I'm so proud of my staff and this phenomenal achievement with the Good Food Guide. This is something we have always dreamed about. We have received this accolade because of our focus on both the food product and the customer - keeping it natural and fresh in the kitchen, and friendly but professional in the dining room.
"The development of the infrastructure behind the scenes has also been a key factor to our success as we are constantly evolving and improving what we have in place, and will continue to do so."
The 2014 edition sees the same names as 2013 in the top 10, with Cornwall's Nathan Outlaw rising to number three.
Restaurant Sat Bains in Nottingham and Restaurant Gordon Ramsay in London are in fourth and fifth place respectively, while Jason Atherton's Pollen Street Social, also in London, remains at number six.
Hibiscus, The Square and The Ledbury, all in the capital, are in seventh, eighth and ninth places respectively, while Raymond Blanc's Le Manoir aux Quat'Saisons in Oxford is ranked at number 10.
Waitrose bought The Good Food Guide from consumer group Which? earlier this year.
The guidebook was first published in 1951 and uses independent inspectors to secretly review restaurants.