An Unforgettable Week: Squirrels, celebrities and Michelin-starred chefs join forces to Save Windermere
Photos thanks to Drew B. Media
After months of meticulous planning and phenomenal dedication from all involved, the incredible Chefs 4 Save Windermere fundraiser has drawn to a close, marking an unforgettable week.
Over 600 guests gathered to savour delectable cuisine from nine of the Lake District’s most prestigious Michelin-starred, critically acclaimed restaurants, all orchestrated by a dedicated team of over 100 volunteers.
The Save Windermere team is overwhelmed by the sheer magnitude of what was achieved.
The outpouring of support was nothing short of extraordinary, not only from the chefs and restaurants themselves, but also from our event sponsors. To name just a few, we are extremely grateful to:
The Lakes Distillery, providing all the whiskey and gin
BELU, supplying water and tonics
Castle Crockery, managing daily deliveries of crockery and glassware
The Bath House, crafting a unique Save Windermere soap now available in their stores
The Hare and Hounds at Bowland Bridge loaned transportation for setup and a payment system
Brackens of Bowness provided flowers
Viking Tree Services built an access route in record time
McClures provided ice, lemons and staff refreshments
On-Site Kitchens provided the equipment needed to cook up the incredible dishes served each night
And a final and significant thanks goes to Bakerwood Marquees and Events whose amazing team worked tirelessly in 30 degree heat to set up the beautiful marquees.
Nevertheless, the triumph of this event wasn't solely attributable to the support of our local businesses; it owed much to the remarkable individuals, without whom it would have never happened.
Enter Barney and Zoe Cunliffe, who conceptualised the audacious idea of uniting these restaurants, orchestrating ticket sales for over 600 attendees, and deciding to host it all within a tent in the middle of Windermere! Yet, it wasn't just Barney and Zoe who made this ambitious vision a reality. It was also their exceptional team from The Gilpin Hotel & Lake House, including the marketing, operations and finance teams, and, of course, the dedicated staff who flawlessly executed their evenings.
Our heartfelt thanks also to Chef Steven Doherty. His illustrious career in the industry speaks for itself, but it was his unwavering commitment and effort that galvanised everyone around him to put on a show stopper. Save Windermere has no doubt that without him, this event simply wouldn’t have been possible.
The Lake District, boasting an impressive number of Michelin-starred chefs, outshines any other region in the country, excluding London. These culinary artists are dedicated to serving locally-sourced, sustainable and environmentally-friendly ingredients. Over six nights, the fundraiser played host to celebrities, politicians, concerned locals and charitable organisations, all coming together to raise funds and awareness for the protection of the UK's most iconic lake.
Opening Night
Night one saw Simon Rogan's team orchestrate a masterclass, with 35 employees volunteering their days off to put on an electrifying show that set the tone for the entire week. Their performance was nothing short of sensational. You could feel how cohesive the team was, how much they enjoyed their work and their utter excitement to be part of the event. Having seen them in action, it is no surprise to us that Rogan’s food and his team have become internationally renowned for what they do.
Night Two
On night two, local lad Ryan Blackburn of The Old Stamp House curated an exquisite menu using sustainably sourced ingredients, sending a clear message about the importance of local and ethical sourcing. Ryan’s passion to protect the environment exudes from him when he speaks. Guests were lucky enough to hear a few words from him about the importance of environmentally sound farming and sourcing practices and the reasons for his choice of dishes, which included a beautiful Arctic Charr (sadly not from Windermere). To say people left this night satisfied is truly an understatement.
Night Three
Night three was taken over by Gilpin Hotel’s Michelin-starred SOURCE, led by head chef Ollie Bridgewater. Ollie earned his first Michelin star shortly after joining SOURCE, attributed to the innovation he brings to his cooking. His menu's intricacies left guests in awe. His commitment to the staff is second to none and he has brought in a new ethos to the restaurant, ensuring his staff have a healthy work/life balance which is often missing within the industry.
Night Four
Night four brought the Brown Horse Inn at Winster into the spotlight, offering a delightful contrast to the previous evenings. Craig and his team delivered an outstanding performance, leaving empty plates and high spirits. Craig’s passion towards protecting Windermere really shone through. He rallied his suppliers and the local community to ensure that this was a night not easy to forget!
Night Five
On night five, a remarkable collaboration unfolded between Allium at Askham Hall and the Dog & Gun Inn, Skelton. Chef Steven Doherty also jumped in the kitchen, meaning we had 3 Michelin-starred chefs cooking. Bringing their North Lakes tasting menu, this team’s willingness to go the extra mile reflects the significance of Windermere. The pièce de résistance of their menu, the soufflé, left everyone in the tent yearning for more and undoubtedly planning their next reservations at these exceptional restaurants!
The Finale
The final night, night six, was entrusted to Gilpin Spice, ensuring the week ended with a bang. A barbecue was lit outside the tent with chefs Tom Westerland and Akash Ohol showcasing their mastery of cooking over fire.
What made this event truly remarkable was the generosity of all involved. Each establishment, chef and supplier brought not only their incredible skill, but also volunteered their time and resources.
This gesture underscored their shared concern for the alarming issue of sewage being discharged into our beloved lake. It is evident that the businesses who rely on the ecological integrity of Windermere now recognise the gravity of the situation. Mismanagement of the lake and inadequate investment have left it vulnerable. This fundraising effort wasn't just about money; it was a display of solidarity for a cause that demands immediate action to Save Windermere.
The team at Save Windermere cannot thank those involved enough. None of it would have happened without their support and we hope each and every person that came to the event felt inspired in the fight to save our lake.
