Kevin Scanlan

Chef Kevin Scanlan's culinary philosophy at SOURCE is profoundly rooted in a wholehearted appreciation for British ingredients, with a particular focus on the bountiful produce of the Lake District. His ethos centers on celebrating exceptional local ingredients, ensuring seasonality and sustainability are at the core of every dish. This commitment is not merely a preference but a guiding principle, influencing ingredient sourcing, menu development, and even the restaurant's aesthetic, which has been recently refurbished to mirror this "stripped back" approach to cooking. Scanlan, working under Executive Head Chef Ollie Bridgwater, aims to deliver a dining experience that is both fun and fine, marrying the highest-quality produce with distinct flavors and precision. This involves a continuous evolution, always seeking ways to enhance and refine their offerings while staying true to the essence of British cuisine and the unique sense of place provided by the Cumbrian landscape. His dedication extends to supporting the local community and environment, as exemplified by his creation of a special anniversary dish designed to protect Lake Windermere. Chef Kevin Scanlan's technical mastery at SOURCE is characterized by a "fun, playful, highly technical" style that transforms each course into a culinary "magic trick." His approach to flavor and plating is meticulously precise, designed to evoke gasps of admiration for both visual artistry and profound taste. He champions a philosophy of "stripping things back" to allow brilliant British produce to shine, demonstrating an unwavering attention to small details and an endless pursuit of evolution in his craft. This results in polished, produce-led cooking that maintains a strong "sense of place," directly reflecting the fells, forests, game, and unique offerings of the Lake District. Dishes are refined yet understated, presented with meticulous care, and defined by a sophisticated precision that avoids unnecessary complexity. Legendary signature dishes that exemplify this approach include "Cumbrian Chicken, Morel, Asparagus, Chervil, Alsace Bacon, Three Corner Leek" and "Yorkshire Rhubarb, Lavender, Saffron, Pink Pepper." A notable recent creation, the Lake District anniversary dish, showcased his technical prowess with "striploin of beef, foraged St George mushroom, mushroom XO, beef and green tomato ponzu sauce, pickled juniper berries, green peppercorn, roasted bone marrow and brown butter."

Career

• Senior Sous Chef at SOURCE at Gilpin Hotel, Bowness-on-Windermere
• Head Chef at SOURCE at Gilpin Hotel, Bowness-on-Windermere

Mentored by Ollie Bridgwater.