Lake District’s Michelin-starred restaurants team up for Save Windermere campaign

Several chefs, including Ollie Bridgwater from Source at the Gilpin Hotel and Paul Burgalières from L’Enclume, have joined the Save Windermere campaign dinner, which is due to take place in September.

The week-long culinary event taking place from 11 to 16 September will raise funds for the protection of Windermere and call for the end of treated and untreated sewage being discharged into the lake.

Matt Staniek, founder of Save Windermere, has received over 275,000 signatures to a petition calling for intervention prevent further sewage pollution.

The Chefs4SaveWindermere initiative was spearheaded by Barney Cunliffe of Gilpin Hotel & Lake House and has received support from a number of Michelin-starred restaurants in the Lake District.

A different chef will lead the locally-sourced dinner each night and the campaign will serve up to 600 guests in total over the course of the week. Four out of the six nights will feature fine-dining, while the end of the week will feature a traditional pub and barbecue night.

Money raised from the event will go towards supporting Save Windermere campaign’s data collection and parliamentary lobbying methods.

Barney Cunliffe, owner of Gilpin Hotel & Lake House, said: “It has been a pleasure to bring these amazing chefs together in support of Save Windermere. They have achieved excellence in part by sourcing amazing ingredients from Lake District farmers, who are supplying some of the highest quality sustainable produce in the world as well as working in environmentally sustainable ways to ensure our local environment is protected.

“This event is a chance to say enough is enough, and to give Save Windermere the financial resources to challenge United Utilities and the Environment Agency.”

Here is the full line-up for the Chefs4SaveWindermere:

• Simon Rogan's Lake District Restaurants led by executive chef Paul Burgalières
• Ryan Blackburn from The Old Stamp House, Ambleside, supported by Steven Doherty
• Ollie Bridgwater from SOURCE at Gilpin Hotel
• Craig and Shaun Edmondson of the Brown Horse Inn at Winster
• Richard Swale, with Anthony Amos from Allium, Askham Hall, joined by Ben Queen-Fryer from The Dog and Gun Inn, Skelton
• Aakash Ohol of Gilpin Spice and Tom Westerland of Knipe Grill at Gilpin Lake House

Visit the Chefs4SaveWindermere website for more information.