Dining at Gilpin

With a fascinating history as a centre of the spice trade, Cumbrian cuisine has a rich heritage, and local specialities have long included exotic spices with favourites such as Cumberland sausage, potted shrimps, Grasmere gingerbread, and of course, sticky toffee pudding. At Gilpin this Autumn there will be two restaurants celebrating this tradition.

‘Hrishi’

The re-named Michelin starred restaurant where Hrishikesh Desai’s imaginative dishes combine great Lake District produce and classic methods to deliver modern British dishes with a twist of Asia: unbelievable textures and flavours that satisfy traditionalists while giving experimentalists something new. Dishes include…

Ceviche of Kyle of Lochalsh Scallops

Carrot & cumin purée, toasted hazelnuts, Xérès vinegar & orange dressing

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Scallops

Lobster

Chilli Glazed Poached Lobster

Claw fritters, avocado mousse, confit lime and grapefruit, Tobiko caviar, “Panch Phoran” mango chutney

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Roast Breast of Goosnargh Duck

Spring roll of confit duck leg & squash, apple, ginger and sultana chutney sauce

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Duck

Lamb

Loin of Spring Lamb

Pancetta wrapped confit lamb shoulder, baby aubergine, asparagus, torched cucumber, masala sauce

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Baked Passionfruit Cream

Tarragon jelly, glazed raspberries, black pepper & yoghurt sorbet

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Raspberry

Peanut

Peanut Butter Semifreddo

Salted caramel, candied peanuts, hot fudge, banana ice cream

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gilpin-spice-placemat
Gilpin’s Executive Chef, Hrishikesh Desai

Hrishikesh joined Gilpin in March 2015. Winner of Alex Polizzi’s BBC2 Chefs on Trial, his background includes Institute Paul Bocuse, Les Maison de Bricourt (2*), Le Chateau do Bagnol (1*), French Laundry (3*), and Lucknam ‘The Park’ (1*).

He is one of the few chefs to have won both the Roux Scholarship (2009) and the Craft Guild of Chef’s National Chef of the Year (2010), unique in that he won these in consecutive years. Click here to find out more and watch Hrishikesh talk about his approach.

hrishikesh-desai-at-gilpin-hotel-and-lake-house

“Cooking is a process where all the senses work in harmony to create unbelievable flavours, textures and memories. We passionately believe that the basic principles of cooking are key to the success of a dish, and when combined with simplicity, great seasonal produce and a ‘twist’, deliver a great dining experience.

There are many dishes which are based on my childhood memories of food… this is how I approach creating new menus at Gilpin, always using the finest local produce, but adding my own twist.

We hope that you enjoy your time with us!”

Hrishikesh Desai

Food photography by André Ainsworth
Image of Hrishikesh by Tiree Dawson