At Source, a Michelin-starred restaurant at the Gilpin Hotel in the Lake District, bread is not just a side dish—it's a course. The Parker House Roll, flavoured with wild garlic and glazed in fermented honey, is served with cultured butter and smoked sea salt, and has been described as 'glorious' by a recent diner.
Head chef Ollie Bridgwater, formerly of the three-Michelin-starred Fat Duck, leads the kitchen. The menu is simpler than his previous work but focuses on precise, seasonal flavours. The six-course menu costs £90, or £150 with wine pairing, while the ten-course option is £120 (£200 with wine pairing).
Dishes include a starter of Jersey royal potatoes, fresh peas, asparagus, and goat's curd, followed by John Dory with Isle of Wight tomato and tomato ponzu, and Herdwick lamb with wild garlic purée and lamb jus. The dessert, a take on Black Forest Gateau, features manjari chocolate mousse, hazelnut crème, cocoa nib ice cream, and cherry.
The restaurant is located just east of Windermere, surrounded by Lake District scenery. It is a Relais & Chateaux property, and the nearest railway station is Oxenholme, a 20-minute drive away.
