Cheshire

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<figure class="aligncenter size-large"><img decoding="async" loading="lazy" width="598" height="1024" src="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/DSCF4444-2-1-2-598x1024.jpeg" alt="Ollie Bridgwater SOURCE" class="wp-image-5715" srcset="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/DSCF4444-2-1-2-598x1024.jpeg 598w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/DSCF4444-2-1-2-175x300.jpeg 175w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/DSCF4444-2-1-2-768x1315.jpeg 768w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/DSCF4444-2-1-2-897x1536.jpeg 897w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/DSCF4444-2-1-2-1196x2048.jpeg 1196w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/DSCF4444-2-1-2-scaled.jpeg 1495w" sizes="(max-width: 598px) 100vw, 598px" /></figure></div>


<p>He’s worked in one of the world’s most elite kitchens (hello,&nbsp;<a href="https://thefatduck.co.uk" target="_blank" rel="noreferrer noopener">The Fat Duck</a>), but these days Chef Ollie Bridgwater is making magic at the gorgeous Gilpin Hotel, tucked away in the Cumbrian countryside. Michelin-starred <a href="https://thegilpin.co.uk/eat-and-drink/source/" target="_blank" rel="noreferrer noopener">SOURCE</a> isn’t about starched linen and formal fine dining &#8211; it’s about thoughtful, ingredient-led cooking, and obsessive sourcing in one of the most beautiful corners of the UK.</p>



<p>So who&nbsp;is&nbsp;the man behind the plates? We sat down with Ollie to talk kitchen beginnings, Michelin madness, and what inspires him now&#8230;</p>



<h2 class="wp-block-heading" id="h-your-first-ever-kitchen-job-was">Your first ever kitchen job was…?</h2>



<p>I started out pot-washing when I was 14. My parents were big on instilling a strong work ethic and the idea that you should get out there and start earning your way, so that’s exactly what I did. And to be honest, I fell in love with it straight away.</p>



<p>At school, you work hard but rarely get that immediate sense of achievement. In the kitchen, I loved the instant feedback. That feeling when you’d done something well and it was recognised right away was really motivating. Even back then, I found myself stepping in when younger chefs made mistakes, I just naturally wanted to help figure things out. Looking back, I guess there was a bit of instinct there.</p>



<p>What really hooked me, though, was the healthy competition. That energy in the kitchen of people pushing each other and striving to be better. I thrived on it, and it stuck with me as I moved forward in my career.</p>



<p>It was around 18 or 19 when I made the decision to really go for it. I knew I needed to learn from the best and I was lucky enough to land a role with Heston. That kitchen was a game-changer; not just creatively, but professionally. It was structured, respectful and totally focused. That environment taught me so much about discipline, detail and what it really takes to succeed at the highest level.</p>



<h2 class="wp-block-heading" id="h-career-highlight-to-date-and-why">Career highlight to date and why? </h2>



<p>I’d have to say gaining and then retaining a Michelin star within the first few years at <a href="https://thegilpin.co.uk/eat-and-drink/source/" target="_blank" rel="noreferrer noopener">SOURCE at Gilpin Hotel</a>. It’s something I’m incredibly proud of. When I think back to where I started, I never imagined I’d be in this position. But it’s a reflection of the hard work, the amazing team around me and the commitment we all share to doing things properly. It’s not just about the recognition &#8211; it’s about knowing what we’re doing is resonating with people and standing up to that level of scrutiny. That’s a really special feeling.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Lobster-2-1024x683.jpg" alt="Ollie Bridgwater dish at SOURCE, Gilpin Hotel" class="wp-image-5716" srcset="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Lobster-2-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Lobster-2-300x200.jpg 300w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Lobster-2-768x513.jpg 768w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Lobster-2.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure></div>


<h2 class="wp-block-heading" id="h-describe-your-cooking-style">Describe your cooking style? </h2>



<p>Playful and refined. There’s a sense of fun in all the dishes, but everything is underpinned by precision and attention to detail. You’ll often find subtle Japanese influences coming through as it’s a cuisine I really enjoy, both for its clarity of flavour and its discipline.</p>



<p>On the plate, things might appear simple, but there’s usually a lot of thought and technique behind each element. I’m a bit of a perfectionist &#8211; if something’s not quite right, we go back and do it again. That level of care is really important to me.</p>



<h2 class="wp-block-heading" id="h-and-what-can-diners-expect-at-source-at-gilpin-hotel">And what can diners expect at <a href="https://thegilpin.co.uk/eat-and-drink/source/" target="_blank" rel="noreferrer noopener">SOURCE</a> at Gilpin Hotel?</h2>



<p>A menu that celebrates the very best ingredients the British Isles have to offer. The food is rooted in precision and technique but always delivered with a playful edge and a sense of personality.</p>



<p>The menu evolves naturally with the seasons, rather than changing overnight. Just like in nature, ingredients come and go gradually, so the dishes shift and develop in response to what’s freshest at any given time.</p>



<p>We work closely with incredible local producers, especially here in the Lake District, where we’re lucky to have access to some of the country’s best farms, dairies and wild ingredients. I’m also passionate about showcasing British seafood, the quality from our cold coastal waters is world-class and often underappreciated.</p>



<p>Every dish is beautifully presented and often includes a little twist or something unexpected that tells a story. That personal touch is really important to me and I hope it comes through in each plate we serve.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Interior-2-1024x683.jpg" alt="SOURCE at Gilpin Hotel" class="wp-image-5718" srcset="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Interior-2-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Interior-2-300x200.jpg 300w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Interior-2-768x512.jpg 768w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Interior-2-1536x1024.jpg 1536w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Interior-2-2048x1365.jpg 2048w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure></div>


<h2 class="wp-block-heading" id="h-where-do-you-find-inspiration">Where do you find inspiration?</h2>



<p>Inspiration can come from the most unexpected places. We’re always inspired be seasonality and the amazing fresh produce here in the Lake District. Or something as simple as tasting a strawberry alongside a coriander seed, while catching the scent of a particular perfume. &nbsp;</p>



<p>I never begin with a fully formed idea when I&#8217;m developing dishes at <a href="https://thegilpin.co.uk/eat-and-drink/source/" target="_blank" rel="noreferrer noopener">SOURCE</a>; it&#8217;s an evolving process. Flavours are layered, elements refined, we build toward something rather than starting with the end in mind.</p>



<p>My time at <a href="https://thefatduck.co.uk" target="_blank" rel="noreferrer noopener">The Fat Duck</a>, working with Heston, played a major role in shaping this mindset. Dishes there didn’t just appear fully imagined; what reached the table was the result of relentless testing and fine-tuning. Being part of that process gave me a brilliant grounding in how to craft and develop menus creatively.</p>



<h2 class="wp-block-heading" id="h-most-memorable-moment-at-work">Most memorable moment at work?</h2>



<p>A memorable moment that sticks in my mind for all the wrong reasons is when I went to Australia to launch The Fat Duck over there. It was obviously a huge deal at the time and the expectation was high. It just so happened that just before we were due to launch, the Australian Grand Prix was on and so myself and a colleague decided to go. We had a great day but there was no shade and being young, we didn’t think to put sun tan lotion on. We both burnt and got terrible sunstroke.</p>



<p>At the time we were responsible for the two busiest sections on the kitchen and the next day was torturous. It was so hot in the kitchens and we were ill, dehydrated, I had the worst headache and we basically looked like a couple of lobsters. My colleague passed out and I remember the head chef at the time staring at me as if to say, ‘I dare you to do the same.’ That was the worst service of my life. I’m not sure how I made it through, but I managed it and looking back now it’s a funny story to tell. I went on to be a much bigger part of the restaurant and I look back to that day and think it was a mark of my mental strength. Even though I did something really silly, he was impressed that I managed to get through. I would never make the same mistake again though.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/Ollie-Bridgwater-1-2-1024x683.jpg" alt="Ollie Bridgwater, SOURCE at Gilpin Hotel" class="wp-image-5725" srcset="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/Ollie-Bridgwater-1-2-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/Ollie-Bridgwater-1-2-300x200.jpg 300w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/Ollie-Bridgwater-1-2-768x512.jpg 768w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/Ollie-Bridgwater-1-2-1536x1024.jpg 1536w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/Ollie-Bridgwater-1-2-2048x1365.jpg 2048w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure></div>


<h2 class="wp-block-heading" id="h-best-cooking-tip">Best cooking tip?</h2>



<p>Something that is really simple but makes a big difference is to season the bowl first when you make a salad. If you run olive oil around the bowl and salt and pepper, then add the salad ingredients it coats the salad evenly, rather than creating pockets of dressing.</p>



<h2 class="wp-block-heading" id="h-biggest-mistake-you-ve-ever-made-in-the-kitchen">Biggest mistake you’ve ever made in the kitchen? </h2>



<p>There were lots of mistakes in my early career, but one that’s memorable is when I was heating up what I thought was a consommé, for a dish at The Fat Duck. Somebody had labelled it wrongly, but I was in a rush, so I didn&#8217;t check it. Or taste it. I thought it looked a little bit odd, but I heated it up and put in on the pass. It turns out it was vinegar!</p>



<p>Johnny Lake was in charge at the time; he tasted the dish and spat it out. He had a few choice words to say to me and I honestly thought I was going to lose my job. I finished the service as best as I could, but I was prepared for the worst. He didn&#8217;t fire me and it&#8217;s one of those things we would laugh about now, but at the time I thought &#8216;this is it&#8217;.</p>



<h2 class="wp-block-heading" id="h-the-dish-you-are-most-proud-of-creating">The dish you are most proud of creating?</h2>



<p>I&#8217;m very proud of the strawberry dessert we have on the menu now at <a href="https://thegilpin.co.uk/eat-and-drink/source/" target="_blank" rel="noreferrer noopener">SOURCE</a>. The inspiration came from being at Wimbledon and eating strawberries and cream, but I was stood next to a very fragrant lavender bush. As I ate them, the fragrance really elevated the flavour and I thought ‘ah, this would be an amazing combination’. It always makes me smile when we plate it up, because it’s a beautiful seasonal dish that came from somewhere outside the kitchen &#8211; a lovely sunny day at Wimbledon.</p>


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<figure class="aligncenter size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Strawberry-1024x683.jpg" alt="" class="wp-image-5723" srcset="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Strawberry-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Strawberry-300x200.jpg 300w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Strawberry-768x512.jpg 768w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Strawberry-1536x1025.jpg 1536w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Strawberry-2048x1366.jpg 2048w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure></div>


<h2 class="wp-block-heading" id="h-you-re-tired-and-hungry-what-s-your-go-to-for-an-easy-dinner">You’re tired and hungry &#8211; what’s your go-to for an easy dinner? </h2>



<p>If I was going to have something quick and easy, I would make a Thai dish called Laab. It’s really tasty. It has all of those salty, hot, sour and sweet Thai flavours, plus it’s easy to make and healthy.&nbsp;</p>



<p>You just need some mince; I usually use chicken as it’s a bit leaner. Fry that off and add garlic, shallots, lime juice, fish sauce, a bit of palm sugar, lots of coriander and some chilli. You can serve it just with salad, or jasmine rice if you want something a bit more substantial.&nbsp;</p>



<h2 class="wp-block-heading" id="h-you-re-out-and-about-in-manchester-where-are-your-fave-spots-to-eat">You’re out and about in Manchester, where are your fave spots to eat?</h2>



<p>In Manchester, I really love Stow. It’s partly because it’s opposite Mulligans and I’m very partial to a pint of Guinness. I often have a few drinks in there and then head across the road for dinner. Everything there is cooked over fire and its high-quality, yet simple and brilliantly executed. They have a really good wine list too.&nbsp;</p>



<p>I also love Erst, they have a very seasonal menu and lovely natural wines. I think the service in there is great too.</p>



<p>And then I do love Hawksmoor, the quality is really consistent there and who doesn’t love a good steak?</p>


<div class="wp-block-image">
<figure class="aligncenter size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Liquorice-Pre-Dessert-2-1024x683.jpg" alt="Ollie Bridgwater. SOURCE Gilpin Hotel" class="wp-image-5727" srcset="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Liquorice-Pre-Dessert-2-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Liquorice-Pre-Dessert-2-300x200.jpg 300w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Liquorice-Pre-Dessert-2-768x512.jpg 768w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Liquorice-Pre-Dessert-2-1536x1024.jpg 1536w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2025/09/SOURCE-Liquorice-Pre-Dessert-2-2048x1366.jpg 2048w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure></div>


<h2 class="wp-block-heading" id="h-fave-kitchen-gadget">Fave kitchen gadget? </h2>



<p>It’s not really a gadget but I think everyone should invest in a really good pestle and mortar. If you&#8217;re making a curry and you take the time to grind the ingredients rather than blending it up, it makes a massive difference.&nbsp;It breaks down the cells and releases all of the natural oils which results in a much better flavour.&nbsp;</p>



<h2 class="wp-block-heading" id="h-guilty-food-pleasure">Guilty food pleasure? </h2>



<p>Fried chicken. Every time!&nbsp;</p>



<h2 class="wp-block-heading" id="h-what-does-the-future-hold-for-you">What does the future hold for you?</h2>



<p>We’re constantly developing <a href="https://thegilpin.co.uk/eat-and-drink/source/" target="_blank" rel="noreferrer noopener">SOURCE at Gilpin Hotel</a> and we’re on a journey, so the immediate future is getting this restaurant where we want it to be. And being here has led to some really cool opportunities too – working with Manchester City and Twickenham to name a few, so I’d like to do more of those.&nbsp;</p>


What’s cooking? Ollie Bridgwater at SOURCE, Lake District

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