As part of our Meet the Chef series, we’re talking to some of Cumbria’s finest about their lives in and out of the kitchen. This week, it’s the turn of Ollie Bridgwater, executive chef at SOURCE at Gilpin Hotel, near Windermere
What is your current role and what does it involve?I’m the executive chef for SOURCE at Gilpin Hotel, the Michelin starred fine dining restaurant. I oversee the kitchens, which includes everything from managing the team, designing the menus and creating new dishes, to overseeing our sourcing strategy and working with suppliers to ensure we use only the best seasonal produce.
How long have you been a chef?Around 18 years. I started working in kitchens, doing pot washing at a really young age. So, from about 14 onwards I was learning to be a chef and fell in love with it.
How did you first get into cooking?I started cooking from being in the kitchens and working as a porter. They had young chefs in there that might make a mistake and I would jump in and help out, so at that young age, I guess I did have a natural ability. I decided a bit later at around 18 or 19 that this was going to be my career. I got lucky. I went to work with Heston (Blumenthal) at The Fat Duck.
(Image: SOURCE)
Where did you learn your craft?The biggest chunk of learning was of course at The Fat Duck. I worked there for a long time and my skills as a chef developed immensely during my time there. But I’m still learning all the time – life is a school. At Gilpin, for instance, I’ve learnt a lot about managing a team and the differences involved in running a hotel restaurant which is open seven days a week, every day of the year.
What is your signature dish?We do a lobster dish in the summertime with lettuce – that has to be one of my favourites. We wanted to make the lettuce a part of the dish, so we braised it in butter and brown chicken stock. It’s a really refined dish that originated from sitting down in Chinatown. It’s fun, but the dish is polished, so I think that sums up my cooking style quite nicely. The Sushi Rice Pudding on the menu is one that people love and incorporates sushi rice, miso, furikake and sesame oil for a pre-dessert with a difference.
What’s been your worst cooking disaster?Something that really sticks out was at the Fat Duck in Australia. I heated up what I thought was a consommé and it was actually a pickle. I put it down on the pass to Jonny Lake, who was executive chef, and I looked at his face and I thought – this is the day I’m going to get fired. It was a silly mistake; I didn’t taste it, and I rushed it. He really wasn’t happy with me but I survived.
What are your culinary ambitions?We have a Michelin Star at SOURCE, so it would be amazing to push that further. Eventually I would love to have a casual brasserie as well as a high-end restaurant. And looking really long term, I would love to have a pub. One that does really good food and really good beer.
What do you like to eat?My favourite thing to eat is steak. And shellfish. I love a good steak tartar, or an aged rib eye steak. I also love lobster and chips with a lot of mayonnaise! The chips have to be triple cooked of course.
How do you achieve a work/life balance?It’s really important for the team to get a good work/life balance so I work hard to ensure we have good systems in place. Getting away really helps me to relax, and it helps inspire me. I win twice when I travel.