Ollie Bridgwater, executive chef at SOURCE, reflects on his culinary journey and ambitions in the kitchen
He got a big break working with Heston Blumenthal at The Fat Duck, where he learned a ton. Ollie says that experience was crucial for his growth as a chef. Now at Gilpin, he’s also learning how to manage a busy hotel restaurant.
Ollie’s signature dish is a summer lobster with braised lettuce, which he describes as fun yet polished. He also has a unique pre-dessert, a Sushi Rice Pudding that people rave about.
He recalls a cooking disaster at The Fat Duck in Australia when he mistakenly served a pickle instead of consommé. It was a tense moment, but he survived the mishap.
Looking ahead, Ollie dreams of expanding his culinary ventures, hoping to run a casual brasserie and eventually a pub that serves great food and beer. When it comes to his favorite meals, he loves steak and shellfish, especially a good steak tartare.
To maintain a work/life balance, he emphasizes the importance of good systems for his team and finds inspiration through travel.
