New head chef at Wild Boar Inn

Gordon Stewart has joined the culinary team at the Wild Boar Inn Grill & Smokehouse at Crook near Windermere.

Originally from Glasgow, Gordon, 33, has previously held head chef roles with Thurnham Hall, Lancaster and further afield with Auckland restaurant Tony’s in New Zealand.  He has also worked for several prominent restaurants and hospitality groups in Melbourne, Auckland, San Marino, Ayrshire and Glasgow.

He joins the Wild Boar having worked recently as an interim chef for CJUK, which provides chefs to hotels, pubs, restaurants and contract catering companies across the UK.

The inn, which is run by English Lakes Hotels Resorts & Venues, appointed Gordon on the back of an extensive and impressive CV.  He started his career as a commis chef with Gordon Ramsey Amaryllis in Glasgow before working his way up the ladder as a chef de partie for Carlton hotels and a senior sous chef for Barolo, Ayr Racecourse and Andiamo in Auckland.

 “I am thrilled to join the Wild Boar team and to start a new role in the beautiful Lake District,” says Gordon.

 “I’m passionate about the provision of great food, using fresh local produce and designing creative, innovative dishes.  I strive to surprise and delight those I cook for with every meal.  I am also committed to supporting our junior chefs and the wider team and helping them develop their own skills and careers.”

“Gordon is a strong addition to a talented team here and his leadership skills, influence and experience will be highly valuable,” adds Adam Bujok from English Lakes Hotels Resorts & Venues, the Manager of The Wild Boar.  “He will lead the culinary team with passion to serve the finest quality food in a controlled, organised environment.”

 The Wild Boar Inn has its own on-site microbrewery, the Brewhouse, and a smoke house, which supplies the restaurant with meats, cheeses and fish. For further information, visit