i. Biography
Dan Hopkins runs the pass at The Schelly in Ambleside, where Modern British small plates are built around Lake District produce and the timing those plates demand. The work is about pace, seasonality and restraint: dishes that land considered rather than crowded, with freshness carrying as much weight as technique. In that setting, Hopkins’ job sits in the middle of the kitchen’s rhythm, keeping the menu moving with polish and control.
Signature
The signature dishes show how Hopkins handles contrast across the menu. Longtown Tomato Panzanella gives the list its brighter register, while Cartmel Valley Cumberland Sausage and Egg Yolk Sauce brings in a richer, more grounded note, tied to regional produce and tradition. Potted Shrimp with Curried Cauliflower shifts familiar ingredients into a slightly sharper frame, with spice used for lift rather than weight. Ceviche of Chalk Stream Trout with Cucumber and Horseradish moves cleaner and tighter, built around freshness and bite. Yew Tree Farm Hogget Shoulder with Mint and Anchovy Salad lands in deeper savoury territory, relying on the strength of the ingredients to carry the dish. Taken together, the dishes point to a kitchen working in clear contrasts: brightness against richness, delicacy against depth. The list is not about excess or layering for its own sake. It suggests a chef who values clean composition, with each element there to do a job and each plate intended to read with a steady sense of purpose.
In Their Words “ I spend time with Ryan developing dishes to keep the small plates menu dynamic and fresh.” “ I oversee The Schelly restaurant for Ryan Blackburn as Head Chef.” That kind of collaboration appears to define the kitchen at The Schelly, where the menu is kept in motion rather than allowed to settle. Hopkins works within that cadence, developing dishes with Ryan Blackburn while maintaining the standards of the restaurant day to day. The role asks for attention to balance, freshness and timing, and that is where his work seems to sit: overseeing the operation while keeping the small plates line sharp and responsive to what the produce will give.
Profile updated August 2026
FAQ
Asked of Dan
What is Dan Hopkins's current role?
As of 2026, Dan Hopkins is Head Chef.
Where did Dan Hopkins train or study?
Dan Hopkins trained at Croydon College.
What is Dan Hopkins known for?
Modern British small plates built around Lake District produce.
