Joe Gould

The Place Executive Chef at Gilpin Hotel & Lake House, Gould works from Windermere with British country cooking shaped by Cumbria’s agricultural larder. The place is central to the menus, which draw from the surrounding area, and the sourcing follows trusted local suppliers rather than anonymous supply chains. His path began as a commis chef at Newick Park Country House Hotel. From that first kitchen, the career moved through high-end restaurants across the UK, gathering experience in hotel dining rooms and country properties with distinct regional contexts. A position at Bailiffscourt Hotel & Spa formed part of that early and middle career. So did work at Coworth Park Hotel, along with a position at Lainston House Hotel and a sous-chef role at Lainston House in Winchester, United Kingdom.

The Method The cooking associated with Gould is Modern British fine dining, with a country register that keeps the produce close to the plate. At The Cedar Restaurant, the menus were seasonal, built around classic dishes enhanced with a contemporary twist and inspired by the surrounding area. That same interest in season and place carries into the Windermere kitchen: ingredients are not treated as abstract luxury, but as material with origin. Provenance is part of the method, expressed through sourcing from trusted local suppliers for Gilpin Hotel & Lake House. In practical terms, the work sits between familiarity and polish. Classic British structures remain visible, while contemporary detail changes the finish, the texture, or the way a dish speaks to its setting.

The Range Gould held the role of Executive Chef at Glenapp Castle in Ayrshire, Scotland, in 2021. He also served as Head Chef at Glenapp Castle Hotel in Ayrshire until 2023, placing that Scottish chapter before his move into the next named post. In 2023, he was Head Chef at The Cedar Restaurant at Fawsley Hall Hotel & Spa. He also held the Head Chef role at Fawsley Hall Hotel & Spa in Weedon Bec, England, United Kingdom, where the kitchen’s stated specialty included Modern British fine dining. Across these roles, the thread is consistent: hotel kitchens, British ingredients, seasonal menus, and a preference for dishes grounded in place. The current expression is at Gilpin Hotel & Lake House, where Cumbria supplies both the larder and the compass.