Stellar Line-Up
An epic food journey with a stellar line-up of amazing dishes, the new tasting menu at SOURCE is an experience not to be missed, writes Tedd Walmsley
Liz and I didn’t need a second invitation to try the new tasting menu at SOURCE at Gilpin Hotel, created by SOURCE’s new Executive Chef Ollie Bridgwater.
The restaurant not only has a new Executive Chef but also a new name ‘SOURCE’ – very apt, as owners Barney and Zoe Cunliffe shared with me their vision to create the most delicious, sustainable and ethical dishes.
Ollie Bridgwater has an excellent CV and pedigree having worked alongside Heston Blumenthal at The Fat Duck for more than 10 years. His training, development and innovation have created a host of new techniques and skills to add so much to the culinary offering at Gilpin.
His Head Chef, Jack Bond, has an equally impressive CV – having studied at Southport Catering College he went on to work for Marcus Wareing for nine years, followed by the three Michelin-starred Eleven Madison Park in New York, the Michelin-starred Davies & Brook at Claridges and Restaurant Gordon Ramsay with three Michelin stars.
Before I talk about the food, I want to give a big shout out to the excellent front of house team. Whilst young, they are all professional, energetic, passionate and knowledgeable about the food and wine. They also had personalities and an eagerness to engage – these are a great group who contributed to what turned out to be an incredible evening.
Since our visit, the team has been joined by Thomas Mercier as Restaurant Manager, who brings a wealth of friendly charm as well as incredible experience from three Michelin-starred L’Enclume, Michael Wignall at The Latymer with two Michelin stars, Coworth Park with one Michelin star, The Vineyard at Stockcross, which has two Michelin stars and Cliveden House Hotel.
A pre-dinner drink in the bar whilst perusing the menu is almost compulsory at Gilpin, in our case it was their 10-course tasting menu. This was to be fine dining at its very best, a clever combination of subtlety and big flavours with each delicious course. The snacks at the beginning of the meal set the scene perfectly for our epic food journey.
If forced to choose a favourite course, it would probably have to be the roast Scottish lobster served with lettuce peanuts and chilli, whilst not a combination I’d had before it really was superb. We rested between savoury and sweet finale and reflected on some amazing cooking and perfect wine pairings – a dinner such as this needs to be savoured, taken slowly and enjoyed course by course.
The puddings were a perfect end to a stellar meal – perhaps the most important update from Gilpin is that SOURCE alongside the other restaurants, Gilpin Spice and Knipe Grill at Gilpin Lake House, can now all be enjoyed by non-residents.
Having made the journey many times from the Ribble Valley, broadly 60 minutes sees you parking up on the Gilpin car park – this is one journey you’re definitely going to want to make. Ollie and his brigade are going to drive forward over the next year that’s for sure – having retained the coveted Michelin star recently I’d be keeping a close eye on them in the months ahead.
Gilpin Hotel & Lake House
Crook Road, Windermere
01539 488818
thegilpin.co.uk
