Executive Head Chef, Gilpin Hotel & Lake House. Lake District.
Hrishikesh moved to Gilpin Hotel in the spring of 2015, winner of BBC 2’s Alex Polizzi: Chefs on Trial.
His hard work and dedication were rewarded with a coveted Michelin star in the 2017 Michelin Guide. Hrishi is the re-named 1 star Michelin restaurant where his imaginative dishes combine great Lake District produce and classic methods to deliver modern British dishes with a twist of Asia.
It is testament to Hrishikesh’s personality that on receiving a call from Rebeca Burr, editor of the Michelin Guide, saying that they (the guide) had enjoyed a number of lovely dinners at Gilpin and would like to invite Hrishikesh to London for the Michelin announcements, his self-deprecating response was “Is this really Rebecca?”
Afterwards, commenting on how it felt to have been awarded a star, he said: “It’s amazing! This is not just about me it’s the hard work of the whole team.”
Hrishikesh has a wealth of experience including Institute Paul Bocuse, Les Maison de Bricourt (2*), Le Chateau do Bagnol (1*), French Laundry (3*), and Lucknam ‘The Park’ (1*). He is one of the few chefs to have won both the Roux Scholarship (2009) and the Craft Guild of Chef’s National Chef of the Year (2010), unique in that he won these in consecutive years.
Passionate about flavours, his love of food stems from his childhood travelling around India and his mother’s home cooking. Not only does he have a unique blend of skills and experience he is a man of true humility and fits in perfectly with the ethos of the family business.
On his experience of winning the Roux Scholarship Hrishikesh said: “Ever since looking at Thomas Keller’s French Laundry cookbook I had dreamed of one day going there. When Michel asked me after I won where I would like to go I said The French Laundry without even thinking about it. I didn’t even know that I had to choose a place in Europe.
It was incredibly brave and forward thinking of the scholarship to look at sending me to California and now that they have opened up the world to the winning scholar it is a very exciting time.
I thought the French Laundry was amazing. At first I was disappointed that I could not do as much real cooking but later realised that Thomas Keller was right to make me learn the French Laundry way first and there is a special way they have of doing things.
The whole place just exudes confidence and a love and respect for the ingredient. From the garden across the road to every ingredient that comes in such as fish flown in from Japan everything gets broken down and cooked in a certain way and that is what I learnt and it is an incredible lesson.”