Gilpin Hotel & Lake House launches a new guest-led dining experiences at its SOURCE restaurant.

Diners at the Michelin-starred venue in the Lake District can now enjoy a tailored tasting menu rather than the fixed menu. This also allows guests to pick their own starter, main course and dessert. Dishes are served alongside a selection of appetisers and snacks, with the added option of a longer or shorter experience.

SOURCE at Gilpin Hotel is overseen by executive chef Ollie Bridgwater, formerly of Heston Blumenthal’s three Michelin-starred Fat Duck. The restaurant focuses on combining seasonal produce with sustainability and precision in a fine-dining environment.

“Here at SOURCE we’re passionate about personalisation and offering our guests choice when dining with us,” Bridgwater says. “This ‘shake up’ of our menu format means that we still offer some set signature courses with the new option for guests to choose certain elements. It is essentially a fusion of an a la carte menu and a tasting menu resulting in a completely personal dining experience.”

Simultaneously, SOURCE at Gilpin Hotel launches a new lunch tasting menu which is now served on Fridays and Saturdays.

Meanwhile, Gilpin Spice, the hotel’s contemporary pan-Asian restaurant evolves its menu to include a selection of fresh sushi, including nigiri, sashimi and maki, as well as chef specials.

Here, the kitchen serves a selection of small plates and sharing dishes. Many are inspired by countries along the spice trail – spanning the Philippines, the Indian sub-continent, Malaysia, Thailand, Indonesia, China and Japan.

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Photography: © Andre Ainsworth