Kevin Scanlan promoted to head chef at Michelin-starred restaurant
SOURCE at Gilpin Hotel, a Michelin-starred restaurant has announced Kevin Scanlan has been promoted from senior sous chef to head chef, working under Ollie Bridgwater.
SOURCE, is a fun, vibrant, and inspirational setting that combines with a professional and engaging workplace. The restaurant strives to marry the highest-quality produce with distinct flavours, seasonality, sustainability, precision, and first-class service to deliver both a fun and fine dining experience.
At SOURCE, guests can enjoy a longer culinary experience consisting of a ten-course tasting menu or a shorter culinary experience that involves three courses. Its shorter menu changes daily and puts the highest-quality ingredients at the forefront of its menu development - highlighting freshness, seasonality, and the exceptional skill of its kitchen team.
Read more: Ollie Bridgwater, Executive Head Chef, Gilpin Hotel
The announcement
The post on social media read: "We’re excited to share that Kevin Scanlan, previously our senior sous chef at SOURCE has now been promoted to head chef.
"This is a well-earned internal promotion, and Kevin will continue to work under the leadership of our executive head chef, Ollie Bridgwater as they drive the vision of SOURCE forward together."
Ollie said: “Since joining SOURCE a year ago, Kevin’s talent, work ethic, and
attention to detail have made a remarkable impact. He’s a natural leader, and I’m thrilled to see him step into the head chef role while continuing to work closely with me. Thank you Kevin, for your passion, loyalty, and unwavering support.”
About Ollie
Ollie began his culinary journey with a part-time job washing dishes in a restaurant and gradually worked his way up without any formal qualifications. After gaining experience as a sous chef at a ski resort in Austria, he returned to the UK.
At just 19, Ollie had the chance to work with renowned chef Heston Blumenthal, starting at The Hind’s Head and later moving to The Fat Duck, where he spent over five years as a sous chef. After a decade working with Heston, Ollie decided it was time to branch out on his own, leading to his appointment as the executive chef at Gilpin Hotel.
In 2023, Ollie became executive chef at SOURCE. Under his leadership, the restaurant has embraced a fresh focus on exceptional, locally sourced ingredients, allowing the region’s finest produce to shine. His approach to cooking is refined yet understated, with each dish presented with meticulous care. As described by the Michelin Guide, the menu is 'precise, sophisticated,' and avoids unnecessary complexity.
Ollie and the team gained one Michelin star for SOURCE at Gilpin Hotel within the first three months of its opening.
written by abi kinsella
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Kevin Scanlan promoted to head chef at Michelin-starred restaurant
