Gilpin Hotel & Lake House in the Lake District has unveiled a new menu at its Pan-Asian restaurant, Gilpin Spice, led by recently appointed Head Chef Ralph Rojas.
Bringing almost two decades of experience across Japanese and Pan-Asian kitchens, Rojas has introduced stronger Thai, Japanese and Filipino influences while retaining the restaurant’s much-loved identity. The menu also sees an expanded focus on sushi and sashimi, alongside refined Pan-Asian favourites.
Rojas’ approach combines authentic Asian techniques with seasonal Cumbrian produce, with standout dishes including kinilaw of the day, a Filipino-inspired ceviche, goan-style tiger king prawns, clay oven stone bass with Thai tom kha sauce and 30-day aged British ribeye with Thai chimichurri. The menu is complemented by an expanded selection of premium sushi and sashimi, alongside a series of Chef’s Spice Fuelled Favourites.
“Gilpin Spice already has a fantastic reputation and loyal following, so for me it’s about respecting what guests already love while introducing new influences and techniques that reflect my own style,” Rojas says. “I want the menu to feel exciting, vibrant and full of flavour, with Japanese precision sitting alongside the bold spices and fresh ingredients found across Asia. Working in the Lake District also gives us access to incredible local produce, and I’m looking forward to showcasing that through the menu.”
Rojas joins Gilpin following a tenure at Lucky Cat by Gordon Ramsay in Manchester, where he progressed from Head Sushi Chef to Head Chef. He also founded Manchester street food and sushi concept Unagi, and has held senior positions at Sakana Pan Asia Restaurant, Yakinori Japanese Restaurant, Ming Moon Chinese Restaurant, Wok & Go and YO! Sushi.
