Glöð at Gilpin Lake House to open and Michelin-starred fine dining restaurant to be renamed SOURCE at Gilpin Hotel
Diners will be spoilt for choice when visiting Gilpin Hotel & Lake House in 2023 as the property completely transforms its F&B offering. The five-star, family-run hotel near Windermere, is on course for becoming THE foodie destination of the region as it opens a new restaurant at its Gilpin Lake House and appoints three new high-profile chefs to oversee its three restaurants.
Gilpin Lake House is opening the doors to a brand-new restaurant – Glöð at Gilpin Lake House – with the kitchen headed up by Tom ‘Westy’ Westerland (ex Lucknam Park). Glöð takes its name from the Old Norse word for ‘glowing embers’ and ‘gladness’ and reflects Westy’s love of grill/BBQ style cooking using charcoal and different woods, as well as his sense of fun.
The new concept coincides with the property’s Michelin-star restaurant HRiSHi being renamed SOURCE at Gilpin Hotel, following the departure of Hrishikesh Desai. Ollie Bridgwater heads up the kitchen, from his long-standing role as sous chef at The Fat Duck. The name of the restaurant aims to reflect Ollie’s devotion to nurturing growth, as well as a renewed focus on a sustainable, ethical, nose-to-tail approach to sourcing, as the property doubles down on its environmental commitments.
Gilpin Spice, the property’s established third restaurant, will further develop the popular menu under the leadership of Aakash Ohol (ex-HRiSHi), who takes the reigns as head chef.
From January, the chefs will begin to put their own stamp, creativity, and cooking techniques into practice: developing menus for the restaurants while also committing to more sustainable practices at every stage of the food production process.
Though the restaurants are very different, led by three very different chefs, they will work together, sharing the same vision, commitment, passion, and values, built on sustainable sourcing with low to no food miles and supporting local producers.
Under the guidance of owner Barney Cunliffe, the property will also introduce its’ strategy for sustainability. This will include new procedures and techniques for procurement, scrutinising the supply chain, and developing a new Culinary Centre, complete with its own on-site butchery, and working with local farms and specific herds.
Further sustainability developments are to be announced in the new year. Bookings and information on Gilpin Hotel & Lake House can be found at thegilpin.co.uk
