Culinary Highlights in Cumbria: Top Recommendations by Hrishikesh Desai
All eyes have been on Cumbria’s food scene for a while now. This far-north corner of England boasts the most Michelin stars outside of London, including one of the country’s only three-Michelin restaurants among its ranks. After honing his trade at some of the best restaurants globally, including The French Laundry in California and Les Maison de Bricourt in Cancale, chef Hrishikesh Desai made a remarkable choice by relocating to this locavore slice of the UK.
At just 29, Hrishikesh achieved a significant milestone by winning the Roux Scholarship on his first attempt. He has since worked in some of the UK’s most sought-after kitchens, including serving as head chef at Lucknam Park. In 2015, he moved north to take the helm at The Gilpin Hotel, where he successfully led the kitchen to earn two Michelin stars. In 2022, Hrishikesh, now a Great British Menu star, transitioned to the Farlam Hall Hotel, a prestigious member of Relais & Chateaux, assuming the role of chef Patron.
“Cumbria has become a destination dining county with most Michelin-starred restaurants in the area after London,” he emphasizes. “It’s a melting pot of different cuisines brought together by talented chefs. The restaurateurs and hoteliers are keen on investing in quality dining experiences that evolve throughout the county. Whether it’s a simple café, a traditional pub, an inn with a microbrewery, or a country house hotel featuring fine dining, the food is delectable, local, and enjoyable.”
Top Recommendations for Dining in Cumbria
Below, Hrishikesh shares his top five recommendations for enjoying the culinary delights in Cumbria.
The Black Swan, Ravenstonedale, Kirkby Steven
“Scott Fairweather – head chef of The Black Swan – is an exciting cook. I’ve followed his journey since my arrival in Cumbria in 2015. He prepares dishes without fuss or frills, and the food is simple yet bursting with flavor. I admire his philosophy towards food, along with his commitment to fostering the industry by training young professionals.”
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