Ollie Bridgwater: Chef In The Spotlight

Formerly the Sous Chef at a leading restaurant in the heart of Berkshire, Ollie Bridgewater now serves as Executive Chef at the Michelin-starred Source at the Gilpin Hotel.

Ollie’s culinary journey began humbly as a part time dishwasher. He earned his first real kitchen role as a sous chef at an Austrian ski resort and cooked his very first dish, a Soufflé Suissesse, at just 14 years old.

Returning to the UK at 19, Ollie joined Heston Blumenthal’s The Hinds Head, eventually earning a place at the renowned The Fat Duck, where he honed his craft over more than five years. This experience, combined with his natural drive for perfection, has shaped him into one of the UK’s most innovative chefs.

Known for blending modern creativity with classic technique, Ollie believes that “although a dish may appear simple, the detail really matters.” His dishes reflect precision, artistry, and a clear narrative.

At Source, his leadership made an immediate impact, learning the ways of the restaurant, a Michelin star within just three months of his arrival. He continues to challenge his team and innovate the menu, offering guests an elevated experience with every plate. “With every dish,” he says, “there is always a lot of technique.”

Outside the kitchen, Ollie’s culinary curiosity doesn’t stop. He admits a fondness for guilty pleasures of anything comforting, particularly fried chicken and mentions he often dines at Rogan & Co and The Devonshire for their exceptional steaks and Guinness.

Since taking over at Source in 2023, Ollie has redefined the restaurant’s direction. With a focus on sustainability, he prioritizes local Lake District produce, in house vertical farming, and nose to tail style cooking. His food is playful yet refined, designed to tell a story through seasonal ingredients and elegant presentation. His culinary journey is a testament to passion, perseverance and precision.

In April 2025, Ollie embarked on an exciting new chapter at The Dining Room at the Hovels on the Harewood Estate in Yorkshire, crafting a bespoke menu for exclusive guests. And he’s not stopping there. This summer, he is set to bring his fine-dining ethos to stadium dining, taking over kitchens at several of the UK’s most iconic venues, including The East Wing at Allianz Stadium in 2026

Stay tuned for Chef Ollie Bridgewater’s next appearances and exclusive dining experiences across the UK where innovation, sustainability, and unforgettable flavours come together on the plate.