TWO Lake District hotel restaurants are celebrating their first Michelin star.

Forest Side, at Grasmere, which opened just nine months ago, and Gilpin Hotel and Lake House, Windermere, both received coveted one-star ratings in the prestigious 2017 Michelin Guide.

Meanwhile, chef Simon Rogan's world-famous L'Enclume, at Cartmel, has maintained its two Michelin stars; and The Samling, at Windermere, retained its one-star listing.

Forest Side head chef Kevin Tickle, whose locally inspired dishes include campfire mushroom broth, and a blackberry, Douglas fir and cobnut dessert, said: "Being awarded a Michelin star is totally unexpected. I really didn’t think I would be in the running this year. I can’t describe how over the moon I am."

Praising the team effort, Kevin said: "Everything is about our surroundings and our sense of belonging to this place. The food we create is a reflection of our collective passion for the amazing larder we are lucky to call home."

Hotel owner Andrew Wildsmith added: "We hope that people agree that what we have created is fast becoming another shining beacon of culinary excellence in the North of England."

At Windermere's Gilpin Hotel, executive chef Hrishikesh Desai has been awarded his first Michelin star, following on from his success on BBC2's Chefs on Trial.

Among those congratulating him on Twitter this week were legendary French chef and restaurateur Michel Roux.

"There are many dishes which are based on my childhood memories of food," said Hrishikesh. "This is how I approach creating new menus at Gilpin, always using the finest local produce, but adding my own twist."

Dishes at 'Rishi', the renamed Gilpin Hotel restaurant, include roast breast of Goosnargh duck and baked passionfruit cream. The soon-to-open Gilpin Spice with its open kitchen is to offer a more informal menu, with Eastern spices sourced personally by Hrishikesh.

The news about The Samling's star comes just nine months after head chef Nick Edgar joined the hotel from the two-star-listed Le Manoir aux Quat’Saisons, in Oxfordshire. In recent years the hotel has enhanced its cuisine with a development kitchen and livestock, including chickens, quails and Mangalitsa pigs.

General manager Alasdair Elwick said: To win a Michelin Star is testament to the whole team’s hard work. Each member is incredibly passionate and dedicated to providing the best experience possible; this really is an award for each and every one of them.”