A LUXURY hotel has welcomed a new trio of chefs.

Gilpin Hotel & Lake House, a five-star, family-run hotel near Windermere, has appointed Ollie Bridgwater (ex Fat Duck), Aakash Ohol (ex HRiSHi), and Tom 'Westy' Westerland (ex Lucknam Park) to develop three completely different dining experiences in one location. 

Each will take on the role of overseeing the kitchen at one of the property's three onsite restaurants, the Michelin-starred HRiSHi (to be renamed) and Gilpin Spice - both at Gilpin Hotel - and the newly opened Grill at Gilpin Lake House (also to be renamed) respectively. 

From January, the chefs will develop entirely new menus for the restaurants while also committing to more sustainable practices at every stage of the food production process. 

Under the guidance of owner Barney Cunliffe, the property will also introduce its strategy for sustainability. This will include new procedures and techniques for procurement, scrutinising the supply chain and developing a new Culinary Centre, complete with its own on-site butchery, and working with local farms and specific herds. 

Ollie Bridgwater said: "I’m very grateful for the opportunity here with Barney and Zoë, there is a lot of history here, a lot of family; I want to respect that and protect the legacy. It does mean a lot to be chosen for this role. I visited before I knew I was coming to work here and I always thought it was a very special place, so I’m very excited to get started on this project. 

Aakash Ohol, Head Chef at Gilpin Spice said: "I’m very ambitious to take Gilpin Spice even further from the great foundations laid already. My recent experience in HRiSHi has served to refine and develop my culinary abilities and ideas."

Tom ‘Westy’ Westerland Head Chef at The Grill at Gilpin Lake House said: "I’ve never seen anything like the Lake District before, it’s a fantastic region. To see some of the vistas and some of the views, you can’t help but be inspired by what’s out there. It also has some of the best produce in the country thanks to the environment it is being grown in and being reared in. 

Owner Barney Cunliffe added: "We took this opportunity to appoint a new chef in each restaurant, and while the three chefs will work in partnership, each restaurant will be run independently. Ultimately, our aim is for our guests to be spoilt for choice and for Gilpin to be a complete foodie destination. One that’s built on a sustainable ethos.  

The hotel was awarded the coveted 5 Red Star Accreditation by The AA in 2021, which "recognises the top level of excellence in hospitality awarded to a hotel by the organisation".