With the recruitment of three new high-profile chefs, Gilpin Hotel and Lake House, a five-star, family-run hotel near Windermere, is on track to become the region’s gourmet destination for 2023.
Ollie Bridgwater (ex-Fat Duck), Aakash Ohol (ex-HRiSHi), and Tom ‘Westy’ Westerland (ex-Lucknam Park) will dramatically revamp Gilpin’s F&B offering, providing customers with three very different eating experiences in one place.
Each will be in charge of the cooking at one of the hotel’s three restaurants, the Michelin-starred HRiSHi (to be called SOURCE) and Gilpin Spice at Gilpin Hotel, and the recently opened Glö at Gilpin Lake House.
Beginning this month (January), the chefs will begin to put their own stamp, creativity, and cooking techniques to work, creating entirely new menus for the restaurants while also committing to more sustainable practices at every stage of the food production process.
Though the goal is to open three distinct restaurants led by three distinct chefs, they will collaborate, sharing the same vision, commitment, passion, and values based on sustainable sourcing with low to no food miles and support for local producers.
The hotel will also unveil its sustainability plan, which will be led by owner Barney Cunliffe. This will entail establishing new procurement methods and techniques, scrutinising the supply chain, and creating a new Culinary Centre with its own on-site butchery and collaborating with local farmers and specialised herds.
“Whenever something major changes within an organisation, you must look at it as an opportunity to re-examine what you’re doing and find ways to make positive changes for the future,” stated owner Barney Cunliffe. We are sad to see Hrishikesh leave, but we are delighted to see him pursue his aspirations; the entire team and we wish him the best of luck in the future.
“Rather than trying to replicate what we had, Zo and I felt it was time to try something new, and with the opening of our new restaurant at the Lake House, it seemed like the ideal time to start diversifying our culinary offering.”
“We took advantage of this opportunity to appoint a new chef in each restaurant, and while the three chefs will collaborate, each restaurant will operate independently.” Finally, we want our guests to be spoiled for choice, and we want Gilpin to be a complete foodie destination. One based on a long-term mindset.
“Sustainability has always been important to us, and now we have the opportunity to do something truly extraordinary, with all chefs working together to ensure there is next to no food waste, which we believe will magnify their creativity as they strive to use every single part of the animal,” says the chef.
Gilpin Hotel & Lake House is a family-owned and operated luxury hideaway that offers the utmost in wellness experiences. The AA gave the hotel the coveted 5 Red Star Accreditation in 2021, which “recognises the highest level of excellence in hospitality awarded to a hotel by the organisation,” so visitors can enjoy warm smiles, outstanding culinary experiences, magnificent décor, genuine fireplaces, and pleasant, unpretentious service.
More sustainability developments will be announced in the coming year.
Kath Beattie studied Journalism at The University of Central Lancashire and now writes for several Travel publications. She recently moved to The Lake District and enjoys walking her 3 dogs every day across the fells.
