To help answer any queries we have put some answers to questions you might ask about our 3 new chefs. If you don’t find the answer please do get in touch and we will be delighted to help, or download the Gilpin App where you will find more details of everything Gilpin.

The awards are awarded to the restaurant, not to an individual chef. Therefore even though Hrishikesh is leaving, the restaurant will retain the awards. As every year, we will be continually reinspected.

Ollie Bridgwater (following 14 years with Heston Blumenthal at the 3 Michelin Star Fat Duck) takes over as Executive Chef of the Michelin Starred restaurant at Gilpin Hotel (to be renamed)

Tom ‘Westy’ Westerland (National Chef of the Year for Wales and previously at Lucknam Park) takes the helm as Head Chef of Glöð at Gilpin Lake House

Aakash Ohol (former Sous Chef of HRiSHi) takes over as Head Chef of Gilpin Spice, and is particularly looking forward to developing new dishes and engaging with guests and seeing their reaction to the food across the chef’s counter

It doesn’t affect your reservation at all. The Head Chef at HRiSHi has been with us for ten years, and worked and trained with Hrishikesh throughout, as have many of the brigade; they will continue to cook as they always have. Ollie Bridgwater joins us on 10 January and will gradually introduce new dishes, working with the team.

SOURCE at Gilpin Hotel: Ollie Bridgwater will gradually introduce new dishes as he starts working with our team. His aim is to create his own unique Lake District restaurant, with local produce, sourcing and sustainability at the top of his agenda – all of course with a sprinkling of culinary magic and storytelling that pushes the boundaries of what diners have come to expect in our One Michelin Starred, AA Four Rosette restaurant.

Knipe Grill at Gilpin Lake House – Head Chef – Tom ‘Westy’ Westerland’s philosophy revolves around food being fun, and there is always a bit of a story behind it. Chef Westy says, “I’ve always loved going out and eating and playing around on barbecues, so my dishes are based around cooking with charcoal and different woods.”

GILPIN SPICE: Aakash Ohol is already overseeing Spice, and whilst he intends to keep many old favourites on the menu, he also has some ideas for some new and exciting dishes

After seven and a half fantastic years with us at Gilpin, Hrishikesh has decided to do something quite different, and we wish him all the very best in his new adventure. He hasn’t yet publicly announced what he’s doing, so we are waiting to hear.

Once Ollie Bridgwater has finalised his menu and ensured that all his chefs have perfected the dishes, the restaurant will be renamed SOURCE at Gilpin Hotel.
source /sɔːs/

A place, person, or thing from which something originates or can be obtained / A place that fosters or nurtures the development or growth of something / A locality or habitat where something is found in natural abundance, and also where it typically thrives

Exactly the same as before, via our booking application on our website. The only difference you will see is the new restaurant names once they are confirmed.
From January, the chefs will begin to put their own stamp, creativity, and cooking techniques into practice: developing entirely new menus for the restaurants while also committing to more sustainable practices at every stage of the food production process. Though the aim is to create three very different restaurants, headed up 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.
The original name of Gilpin Lake House is Knipe Tarn (‘small lake on high rocks’ in Old Norse), so we thought it would be nice to mirror that in the restaurant name.