Meet The Chef.
Ollie Bridgwater
Chef: Ollie Bridgwater
SOURCE at Gilpin Hotel
2. Who or what has influenced your cooking style the most?
My tenure at The Fat Duck, where I had the privilege of working with Heston, significantly influenced my culinary approach. At The Fat Duck, the creation of a dish involved a detailed process, often far removed from the magical final presentation in the restaurant. A lot of effort and behind-the-scenes work went into each dish.
Ideas for dishes could originate from the most unexpected places. It might be the experience of eating a strawberry and a coriander seed while catching a whiff of perfume, leading to a fusion of flavours and aromas. Such moments could inspire the creation of something extraordinary. I strive to maintain that same openness when conceptualising new dishes at SOURCE. I never envision a finished dish from the outset; it's always an evolving process, with refinements and layers of flavour added along the way.
1.What made you take on your role at Gilpin Hotel and Lake House and what do you love most about it?
I aspired to take on a position that would allow me the flexibility to shape my style and integrate all the skills I had acquired over the years—creativity, leadership, and financial acumen. The role at Gilpin Hotel & Lake House provided a perfect opportunity to immerse myself in all these aspects and more. The Lake District is not only a place of stunning landscapes and endless inspiration but also offers the chance to collaborate closely with local producers, fostering deep and meaningful working relationships.
3. Your biggest achievement to date is...
One of my proudest achievements has been earning and maintaining a Michelin Star. Reflecting on my early days in the culinary world, I never imagined this would be within my reach.
4. Which ingredient can't you live without?
Choosing a favourite ingredient is almost an impossible task given the myriad options available. However, I would likely choose British shellfish, without which I couldn’t imagine my culinary repertoire. Lobsters, langoustines, and scallops from the British Isles are exceptional. I would also be at a loss without the incredible lamb and beef from the Lake District, not to mention the seasonal spring ingredients like asparagus, morels, and peas. The array of wonderful ingredients truly elevates our cooking at SOURCE to new heights.
5. When you're not busy cooking and have down time where can we find you drinking and dining?
Like many others, I have made attempts to reduce my alcohol consumption, with varying levels of success. If you were to spot me with a drink, it would likely be at The Devonshire with a pint of Guinness in hand. The restaurant there is equally remarkable.
I have a deep appreciation for Asian cuisine, making Kiln in Soho a favourite haunt of mine, along with Speedboat Bar, which serves authentic and spicy Thai food.
For an all-out dining experience, The Ritz is unparalleled. It stands as the only truly formal restaurant in the UK, with a setting that is genuinely special and food that is outstanding.