SOURCE at Gilpin Hotel

International, Modern European·
££££
·
Gold Award
·

SquareMeal Review of SOURCE at Gilpin Hotel

Gold Award

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.

Good to know

Average Price
££££ - Over £80
Cuisines
International, Modern European
Ambience
Fine dining, Glamorous, Luxury, Quiet conversation, Romantic, Widely spaced tables
Other Awards
One Michelin star, SquareMeal UK Top 100
Food Occasions
Dinner
Special Features
Vegan options, Vegetarian options
People
Birthdays, Celebrations, Romantic, Special occasions

About

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 and two restaurants, both led by rising stars from the food industry. The Gilpin Spice is helmed by ex HRiSHi chef, Aakash Ohol, and Source at The Gilpin serves a Lake District menu created by Ollie Bridgewater (formerly of Heston Blumenthal's The Fat Duck), with a focus on seasonal produce sourced from local suppliers. 

The menu is set and consists of 10 courses. To start with, you might be presented with a crisp gin and tonic with cucumber, followed by tapioca crackers with seaweed emulsion, smoked eel and coastal herbs, and then a chilled gazpacho of herbs, scallop and pickled radish. After a slice of sourdough with cultured butter and whipped bone marrow, enjoy the likes of roast Scottish langoustine, celeriac and black truffle, and roast loin of monkfish with Iberico ham, borlotti, almond and caviar. For afters, seasonal combinations might include English strawberry with lavendar, Earl Grey and reduced milk, while hand made chocolates finish the experience. For vegan eaters, there is also a dedicated plant-based tasting menu.

If you're not in the mood for a tasting menu, Source also serves a three-course a la carte menu for a fixed price. This might start with lobster, lettuce and a peanut bisque, followed by Ibercio pork, truffled cabbage, mustard and lovage. Dessert could be sushi rice pudding with miso caramel, sesame and sake ice cream. 

Looking to eat at Source on a budget? The restaurant also offers a weekly-changing development menu which allows the team to practice ideas and concepts. This comprises six courses and is available for £60 per person at the time of writing. 


FAQs

Who is Ollie Bridgewater?

He was a sous chef at The Fat Duck for 14 years and is now head chef of SOURCE.

Helpful? 0

Are there vegan options?

Yes, there is a plant-based tasting menu available.

Helpful? 0

This venue also offers

Location

Crook Road, Windermere, Cumbria, LA23 3NE

01539 488818 01539 488818

Website

Opening Times

Dinner
Mon 18:00-20:30
Tue 18:00-20:30
Wed 18:00-20:30
Thu 18:00-20:30
Fri 18:00-20:30
Sat 18:00-20:30
Sun 18:00-20:30

Reviews

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2 Reviews 

Rosanna C

29 March 2019  
The best restaurant in the lake district - Michelin starred restaurant at The Gilpin.

Valérie C W

21 March 2018  
Great food, service, decor and ambience.
Book a table

Call SOURCE at Gilpin Hotel to make a booking on:

01539 488818 01539 488818

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