Bowness-on-Windermere, United Kingdom
From Michelin Guide
Set over a number of intimate dining rooms is this flagship restaurant of the charming Gilpin Hotel; be sure to start your visit with an aperitif in the bar or one of their many cosy sitting rooms. The cooking adopts a modern and sometimes playful style, including the increasingly common incorporation of Japanese ingredients. Whether it's smoked sake paired with turbot, nori with veal sweetbread or hōjicha with white chocolate, these flavours are used liberally to enhance the central components.
From Visitor Experiences
Japanese ingredient incorporation in modern cuisine: SOURCE at Gilpin Hotel uniquely blends modern British gastronomy with Japanese flavors, such as smoked sake with turbot, nori with veal sweetbread, and hōjicha with white chocolate, creating playful and unexpected flavor combinations.
Personalized Michelin-starred tasting menus: The restaurant offers two distinct tasting menus, "ORIGIN" (a shorter introduction) and "SOURCE" (a longer, immersive seasonal journey), both of which can be tailored by guests choosing their starter, main, and dessert, allowing a completely personalized fine dining experience each time.
Sustainability and seasonality focus with precision and creativity: Under Executive Chef Ollie Bridgwater (formerly of the Fat Duck), SOURCE emphasizes exquisite local produce, seasonality, and sustainability, combined with precision cooking techniques and exceptional service to deliver a vibrant yet unpretentious Michelin-starred experience.
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant SOURCE at Gilpin Hotel, Bowness-on-Windermere, include:
Lobster: Featured in a signature dish like the Warm Savoury Donut with Lobster and Goose Liver, lobster adds luxury and rich seafood flavor, paired with crème fraîche custard for a delicate balance.
Goose Liver: Used alongside lobster in the same dish, it provides a rich, creamy texture and depth of flavor, elevating the dish’s decadence.
Creedy Carver Duck: Salt-aged duck is a highlight ingredient, served with beetroot, XO sauce, and parfait, showcasing the restaurant’s focus on local, premium meat and complex flavor layering.
Raw Orkney Scallop: This ingredient is used in a starter with oyster cream, radish, and chilled herb gazpacho, emphasizing freshness and refined seafood preparation.
Japanese Flavors (e.g., Nori, Hōjicha, Miso, Sake): These are incorporated to enhance dishes with umami and unique aromatic profiles, such as nori with veal sweetbread or hōjicha with white chocolate, reflecting the restaurant’s modern and playful culinary style.
These ingredients highlight SOURCE’s dedication to seasonality, local sourcing, and combining British produce with global influences to create innovative fine dining experiences.
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