Source at Gilpin Hotel

Source at Gilpin Hotel Michelin Star Restaurant
Lake District | UK
Executive Chef Ollie Bridgwater.

Lobster, served with sugar kelp, Jersey Royal, sea leek and Beurre Nantais, finished with Golden Oscietra Caviar.
03/06/2026

Lobster, served with sugar kelp, Jersey Royal, sea leek and Beurre Nantais, finished with Golden Oscietra Caviar.

24/05/2026

In the flow of service, each plate takes shape.

The team moves with focus and intent, refining every detail with the care that defines SOURCE.

Every plate begins long before it reaches the table, shaped by the ingredients, preparation and the team behind it.Our c...
17/05/2026

Every plate begins long before it reaches the table, shaped by the ingredients, preparation and the team behind it.

Our chefs work closely with the best local produce, creating dishes rooted in seasonality, precision, and the flavours of the Lake District.

If you’re keen to work in a Michelin-starred environment, utilising the best local produce, working with a dynamic and creative team with development opportunities available, we’d love to hear from you.

You can find out more and apply via the link in bio.

Coming soon to SOURCE as part of our brand-new cocktail menu, the Banana Sour. We look forward to sharing the full menu ...
15/05/2026

Coming soon to SOURCE as part of our brand-new cocktail menu, the Banana Sour.

We look forward to sharing the full menu with you soon.

12/05/2026

Introducing our one-month-only special, in celebration of 75 years of the Lake District National Park.

Striploin of beef, paired with foraged St George mushroom, mushroom XO, pickled juniper berries, green tomato ponzu and roasted bone marrow with brown butter.

Inspired by the Lake District’s heritage, landscape and ingredients, Head Chef Kevin Scanlan has created this dish with 10% of funds being donated to Save Windermere.

Before the doors open, the atmosphere is already being shaped.Our Head Waitress, Libby, sets the scene for the moments o...
09/05/2026

Before the doors open, the atmosphere is already being shaped.

Our Head Waitress, Libby, sets the scene for the moments our guests will remember. From the first fold of a napkin to the final polish of a glass, she helps bring every detail together.

A signature from our kitchen, our freshly baked bread, glazed with marmite and served with wild garlic butter. Seasonal,...
06/05/2026

A signature from our kitchen, our freshly baked bread, glazed with marmite and served with wild garlic butter. Seasonal, savoury, unmistakably SOURCE.

The tables are set and the final checks are made - everything is in place for the evening ahead.
30/04/2026

The tables are set and the final checks are made - everything is in place for the evening ahead.

One of our new dishes for the summer season: Gariguette strawberry, paired with Tellicherry pepper, basil and olive oil.
25/04/2026

One of our new dishes for the summer season: Gariguette strawberry, paired with Tellicherry pepper, basil and olive oil.

Focused and precise, the kitchen is where flavours and dishes come together. From preparation to the final finishing tou...
23/04/2026

Focused and precise, the kitchen is where flavours and dishes come together.

From preparation to the final finishing touches, every detail is delivered with purpose and care.

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SOURCE At Gilpin Hotel
Windermere

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