Ryan Blackburn

William Bolsover's culinary philosophy is deeply rooted in celebrating the bounty of Cumbria, emphasizing "quality local Cumbrian produce" and ensuring that "All of our food has a story behind it, a little bit of history and always links to Cumbria in one way or another." His ethos is distilled into "local produce, traditional methods, modern precision, approachable," aiming for "tasty, non-pretentious food" with "flavours clear and balanced." This commitment extends to meticulously sourced ingredients; for instance, Herdwick hogget is procured from John Watson at Yew Tree Farm, just five miles from the restaurant, while sustainably farmed Windermere charr is sourced from Hodgson’s of Hartlepool. Bread features Carrs malted seeded flour and local Last Wolf beer, and butter comes from Jeremy Jackson at Winter Tarn Dairy, underscoring a dedication to regional provenance. Bolsover's vision also embraces the dynamic aspects of culinary exploration, including "foraging" and "preserving," techniques he finds compelling. He expresses a joy in "making people happy" through food, finding satisfaction in seeing guests "smiling and enjoying the food." This personal gratification, combined with a profound respect for ingredients and a desire to tell a regional story through each dish, forms the bedrock of his gastronomic approach at The Old Stamp House. Chef William Bolsover's technical mastery is characterized by a precise yet understated elegance, focusing on "protein done simple: whole fish, whole birds, game, just cooked nicely and served with simple garnishes," while maintaining "flavours clear and balanced." His hands-on role at the pass, "plating and checking all the food before it reaches the guest," highlights his meticulous attention to detail. Bolsover actively incorporates traditional methods like "preserving, smoking, salting, and drying" into his repertoire, demonstrating a commitment to enhancing and extending the natural qualities of his ingredients. His approach to crafting legendary dishes is evident in his declared signature: "anything to do with Herdwick hogget," exemplified by a "slow cooked braised Herdwick hogget shoulder, served on brioche caramelized in lamb fat, and topped with garlic emulsion" with a side of braising stock. Other exemplary dishes showcase his technical prowess and innovative spirit: * A canapé of duck liver with beetroot macaron, pickled apple, and Cumberland sauce. * Potted Windermere charr with horseradish and herb crackers. * Hand-dived scallops from the West coast of Scotland, paired with potted shrimps, cauliflower puree, roasted almonds, golden raisins soaked in mead, and a mild curry and honey mead velouté. * Halibut, aged in the restaurant’s salt chamber fridge, steamed at low temperature, then scorched, served with creamed Brussels sprouts, crispy kale, and a sauce made from fish bones and fermented artichokes. * Belted Galloway beef shin, marinated in red wine, then braised, shredded, shaped, and glazed in braising stock, accompanied by salt-baked celeriac, braised onion, hen of the wood mushrooms, and a truffle sauce. * A clever dessert of freshly baked, warm, sticky toffee Madeleines with a rum-infused toffee sauce and Chantilly cream, served alongside a rum gelato on poached pear, reinterpreting a classic with modern precision. These dishes collectively illustrate Bolsover's ability to blend Cumbrian heritage with sophisticated techniques and balanced flavor profiles.

Career

• Commis Chef at The Castle Green Hotel, Kendal
• Commis Chef at The Old Stamp House, Ambleside
• Head Chef at The Old Stamp House, Ambleside

Mentored by Richard Axford, Ryan Blackburn.