Gilpin Hotel & Lake House, which is home to two restaurants; the Michelin starred SOURCE at Gilpin Hotel and the contemporary pan Asian Gilpin Spice, has announced a trio of new enticing dining experiences which encompass a customisable evening tasting menu and new lunch service at SOURCE, as well as an authentic sushi menu at Gilpin Spice.

A Lake District foodie destination, Gilpin Hotel & Lake House has become known for constantly evolving and adapting its restaurant menus with guest experience in mind.

The new developments are no different, offering a guest-centric approach with innovative and unique offerings that encourage diners to indulge and expand their tastes. With a strong focus on sourcing the very best ingredients and supporting local producers, both restaurants believe in keeping the offering fresh but always encompassing seasonality, skill and choice.

Dinner at SOURCE at Gilpin Hotel

One Michelin Star restaurant SOURCE at Gilpin Hotel is overseen by executive chef, Ollie Bridgwater (formerly of Heston Blumenthal’s three Michelin Star ‘Fat Duck’), and combines exquisite produce, distinct flavours, seasonality, sustainability and precision, together with exceptional service, to create a fun, fine dining experience.

Where previously diners had a fixed culinary menu where dishes were set, as of August the team now offer both a longer and a shorter experience where both have an element of choice, allowing guests to pick their own starter, main course and dessert to completely tailor-make their own tasting menu.

Sample dishes include:

Warm Savoury Donut, Lobster, Goose Liver - Creme Fraiche Custard
Broad Beans, Peas, Salt Aged Creedy Carver Duck, Beetroot, XO, Parfait
Hakodate Rice Pudding, Sesame, Miso, Sake
The above is served alongside a selection of appetisers and snacks.

Commenting on the change in menu format, executive chef, Ollie Bridgwater said: “Here at SOURCE we’re passionate about personalisation and are keen to offer our guests choice when dining with us. With this in mind, we recently decided to ‘shake up’ our menu format, we still offer both a longer and a shorter experience, however now these menus contain some set signature courses as well as the option for guests to choose certain elements. It is essentially a fusion of an a la carte menu and a tasting menu! We continue to take guests on a culinary journey, as expected with a Michelin Starred restaurant, yet we offer them the flexibility to tailor the menu to create a dining experience that is completely personal to them every single time.”

Lunch at SOURCE at Gilpin Hotel

SOURCE at Gilpin Hotel has also launched a new lunch tasting menu which is now served on Fridays and Saturdays (sittings between 1pm and 2pm) and is priced at £75 per person. Taking guests on a midday journey of flavours and culinary innovation, guests can enjoy dishes such as Raw Orkney Scallop, Oyster Cream, Radish, Chilled Herb Gazpacho to start, Gaythorne Farm Pork Loin, Apple, Hispi Cabbage, Mustard as a main course, and for dessert Manjari Chocolate, Hazelnut, Cherry, PX, as well as snacks throughout.

Sushi at Gilpin Spice

Gilpin Spice is a firm favourite on the Lake District dining scene thanks to its vibrant interiors, upbeat atmosphere, open kitchen and enticing menu. Here the kitchen serves a selection of small plates and sharing pan-Asian dishes inspired by countries along the spice trail – spanning the Philippines, the Indian sub-continent, Malaysia, Thailand, Indonesia, Japan and China.

And now, for the first time since opening its doors, guests will be able to choose from a selection of fresh and authentic sushi, including nigiri, sashimi and maki, as well as chef specials, taste buds will be taken on a journey of flavour.

General manager, Thomas Ferrante added: “At the heart of everything we do at Gilpin is the guest. We are always striving to give them that personal touch, go that extra mile and explore how we can enhance their experience to make it the very best it can be. Offering more choice and personalisation in both our restaurants cements this ethos. We want guests to try something new and exciting, but also have an element of autonomy and personal preference. We like to do things a little bit differently here and do not follow industry trends to a tee. Our Michelin Star restaurant is open seven days a week for dinner service, as well as for lunch on Fridays and Saturdays, and our pan-Asian restaurant’s introduction of sushi will bring something new to both our hotel guests and local diners. Giving guests complete flexibility of how and when they dine really does matter to us.”