In a quiet corner of the Lake District, a short turn off the road from Windermere, lies a hotel that has quietly redefined Cumbrian hospitality. The Gilpin Hotel and Lake House spans 21 acres of lush, landscaped grounds, where alpacas graze and spa lodges peer through trees to distant fells. For years, it’s been a magnet for discerning travellers seeking modern luxury without fuss — where fine food, fresh air and warmth of service take precedence over formality.
The hotel is divided between the main Gilpin Hotel and the more secluded Gilpin Lake House, offering a range of rooms, suites, and cedar-clad spa lodges that encourage deep rest and even deeper baths. From the moment you arrive, the tone is set: polished but playful, indulgent but grounded. The Gilpin’s unofficial slogan, #LOVEANDLAUGHTER, isn’t marketing fluff — it’s a fair reflection of the atmosphere here. Luxury, yes, but without the pomposity, which is reflective of the true nature of the local area, humble but proud of its surroundings much like the Gilpin.
At the heart of Gilpin’s appeal is SOURCE, the destination restaurant that has held a Michelin Star since 2018. Executive Chef Ollie Bridgwater — formerly of The Fat Duck — brings a bold yet elegant style to his tasting menus, shaped by a deep commitment to seasonality and sustainability. Much of the produce is sourced from within sight of the kitchen; some is even grown on-site. Diners can opt for the shorter ORIGIN menu or the full SOURCE experience — a longer, more elaborate gastronomic journey that, at 15 courses, never feels overwrought. Highlights from a recent visit included a velvety chicken liver parfait balanced by ajo blanco and tart blackberry, presented on a delicate biscuit sablé. A pristine Ikejime trout followed, served cool and clean, tasting like a spring-fed stream.
“For years, it’s been a magnet for discerning travelers seeking modern luxury without fuss — where fine food, fresh air and warmth of service take precedence over formality.”
Later, glazed veal sweetbread arrived rich and golden, matched with warm gribiche, gnocchi and a slick of roast bone sauce — deeply savoury, but never heavy. There was also breast of royal quail with black garlic and maitake, a study in texture and restraint. Desserts, too, showed restraint without losing impact: Manjari chocolate with Pedro Ximénez, hazelnut and a single drunken cherry brought the menu to a quietly indulgent close. The wine pairings were a triumph in themselves. The sommelier moved deftly between the familiar and the unexpected — an English sparkling, a Lebanese red, a waxy Greek assyrtiko — always with a relaxed manner and a sharp palate. For those not drinking, a mocktail of rosemary, elderflower and star anise proved both sophisticated and refreshing.
Labelled pan-Asian, it’s better described as a live culinary performance, with chefs representing their own heritages in dishes that span India, Japan, Thailand and the Philippines. The open kitchen adds theatre, and the menu rewards curiosity. A starter of Thai-spiced sausage — made locally — delivered both comfort and kick. The tandoori seabass came cloaked in fermented chilli and paired with pickled shallots; the balance of smoke and acid was spot on. A surprisingly delicate riff on aloo made with purple potatoes and nigella added depth and variety. As for dessert: the signature spit-roast pineapple with lime sorbet and spiced rum is every bit as good as they say — tangy, boozy and deeply nostalgic.
“A single meal at SOURCE barely scratches the surface. The hotel’s second restaurant, Gilpin Spice, is a vivid contrast — a riot of colour, aroma and global flair.”
Both restaurants offer expansive drinks lists. Begin your evening with a Gilpin Gin martini on the terrace — made with Lakes Gin from nearby Bassenthwaite — and let dusk fall over the garden. It’s a perfect prelude to what lies ahead.
What sets the Gilpin apart isn’t just its food or setting, but the ease with which one slips into its rhythm. There are no stressful check-ins, no dress codes, no forced formality. Rooms come with cedar hot tubs or private spa facilities, and even the most luxurious of them feel like a retreat rather than a showroom. You might return from a fell walk to find your fire lit for you, or wake to a tray of fresh coffee and warm pastries delivered just before sunrise. Should you wish to stretch your legs, the Beatrix Potter Walk — a 13-mile loop from the hotel to Hill Top, her former home near Sawrey — is one of the more scenic circuits in the Lakes. It’s a satisfying day out, with enough elevation and charm to justify a return to SOURCE or Gilpin Spice in the evening, appetite intact.
Breakfast, too, is far from a formality. Whether taken in the restaurant or delivered to your lodge, it is always cooked to order — and taken seriously. Grilled kippers, soft-yolked eggs, delicate mushrooms and seeded sourdough were all executed with the same care as the evening service. At Gilpin, food is never filler.
Whether you come for the food, the fells, or the firelit spa lodges, Gilpin offers a deeply rooted, quietly luxurious take on modern hospitality. It’s a place where indulgence doesn’t shout, where staff wear smiles not stiff uniforms, and where everything — from the trout to the towel hooks — feels considered. That’s rare. And that, really, is the essence of true luxury.
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