A NEW head chef at a luxury Lake District hotel plans to serve up delicacies showcasing the best of the region and season.

David Aspin is joining the award-winning restaurant at Linthwaite House, Windermere, from Rocca Bar & Grill in St Andrews, Scotland, where he was executive chef.

Mr Aspin, who is ‘passionate about local produce,’ said he cannot wait to start serving ‘modern British food’ using Cumbrian ingredients.

“These are very exciting times," he said. "I am looking forward to finding great local suppliers, bringing in new team members and looking for new dishes."

Mr Aspin, who is a fan of Indian food, says grouse is one of his favourite dishes to make and he was very much looking forward to the grouse season starting last Friday.

“Grouse is fantastic and it’s quite romantic to have grouse that is in season," said Mr Aspin. "Only grouse has that certain flavour to it.”

Mr Aspin has worked all over the country including at the Northcote Manor at Langho, near Blackburn.

He has also worked for some of the UK’s most famous chefs including Marco Pierre White, at The Oak Room in Piccadilly Circus, London, and Restaurant Gordon Ramsay on the Royal Hospital Road, also in London.

Linthwaite House’s general manager Andrew Nicholson said: “We are delighted to have David join us and look forward to him bringing a new dimension to our award-winning restaurant."

Mr Aspin will be joined by his former sous chef Iain Thomas, with whom he has worked at the Rocca Bar for three years and prior to that the five-star Rocpool Reserve Hotel, Inverness, with Albert Roux.

“This is the kind of relationship that is built over several years," said Mr Aspin. "It’s like conducting an orchestra in a busy service. Everybody needs to work together.”

Mr Aspin’s first menu for the Linthwaite House is expected in three weeks time.