SOURCE at Gilpin Hotel

The Gilpin Hotel was long synonymous with Hrishikesh Desai and his highly-regarded restaurant HRiSHi, but as of 2023 The Gilpin set about ringing the changes, bringing in three new chefs to oversee its trio of restaurants. The flagship has now become SOURCE at Gilpin Hotel, and the hotel has pulled off a bit of a coup in tempting ultra-talented chef Ollie Bridgwater to Cumbria, after a decade spent at The Fat Duck in Bray.

This five-star, family-run hotel has a great reputation for good reason - this is easily one of the most friendly, welcoming teams we’ve ever come across. From being greeted to being waved off in a taxi, the SOURCE team - and indeed, the wider hotel too - are exceptional.

The room is equally homely and comforting, split into a cosy lounge and bar and a pair of dining rooms. There’s also a lovely al fresco terrace - very inviting on Windermere’s sunny days where you can sit with a drink and a snack and, if you’re lucky, visit with some nearby alpacas. We find ourselves in the more intimate dining room, which has a fantastic buzz and retains some lovely old-school charm thanks to starched white tablecloths and smart, besuited service.

SOURCE’s tasting menu kicks off with a bit of Fat Duck-esque magic - a gin and tonic, housed inside a sphere of cucumber jelly, so that it pops in your mouth as you eat it. It’s a signal of more innovation to come. Chilled herb gazpacho with scallop and pickled radish is a palate-zinging wake up, accompanied by the crunch of a smoked eel tapioca cracker on the side. A delicate piece of roast native lobster - cooked over the coals of a konro grill - is served with a rich satay sauce; a combination of sweet, earthy and creamy that comes off with top marks.

SOURCE still delivers some tried-and-tested comforts too, whether it’s an impeccable Parker House roll with whipped bone marrow, or a pleasing and perfectly-cooked dish of beef, onion, wild garlic and ale with a stuffed morel. The desserts don’t falter either - and it’s all accompanied by an excellent wine pairing that ventures away from the norms. Bridgwater has only been here for less than six months upon our visit - on the basis of this early form, this could easily become one of the very best restaurants in the Lake District.

The Gilpin group spans two five-star hotels in the Lake District, just a mile from one another and both nestled in some of the area's most beautiful scenery with thick woodland and, of course, breathtaking lakes.

The Gilpin Hotel is set in 21 acres of lush countryside and benefits from a Champagne bar, rooms with private hot tubs and en suite spas, as well as two restaurants - Gilpin Spice and SOURCE at Gilpin Hotel. The latter is headed-up by Executive Chef Ollie Bridgewater (formerly of Heston Blumenthal's The Fat Duck) with a focus on exquisite produce, distinct flavours, seasonality, sustainability, and precision, which when combined with exceptional service creates a fun and fine dining experience.

The restaurant offers a ten course tasting menu and a six course tasting menu, both with a strong focus on using the very best ingredients. With a sustainable ethos comes a daily changing menu - ensuring to keep it fresh whilst still always encompassing the seasonality and skill as expected from the SOURCE kitchen. Example dishes include butter poached cod with waldorf, lovage and vermouth, and loin of venison with spiced beetroot, endive and kampot pepper.

The ten course tasting menu is priced at £120, and the six course alternative can be enjoyed for £90 - which makes a great option for those with limited time. For those who like to indulge in a selection from the drinks list as much as the food, there’s an optional wine pairing available that can be enjoyed alongside your meal.