Kevin Tickle is head chef at the Forest Side, a 20 bedroom, 50 cover restaurant with a bar and lounge set in a 19th-century Victorian hotel minutes from Grasmere in the Lake District, Cumbria.
Kevin trained at Kendall College before working in English Lakes Hotels, Sharrow Bar and Gilpin Lodge. Following this he spent eight years at L’Enclume as sous chef, then a further year at Rogan & Co before he was approached by Andrew Wildsmith to come on board at Forest Side.
Forest Side’s daily changing eight course tasting or à la carte menu will be dependent on what Kevin has available within the grounds, but expect dishes such as Venison pastrami, smoked juniper yoghurt, swede, Old Winchester and pickled allium flowers; followed by West coast scallop, parsnip, duck prosciutto, and mead.
Since it launched Forest Side has won a number of prestigious accolades: Best Kept Secret in the Tatler Restaurant Awards 2016, Best Newcomer and entry in the the UK Top 50 in the Waitrose Good Food Guide 2017, 3 AA Rosettes in the AA Restaurant Guide 2017 and most recently the Michelin star. These achievements along with the consistently high praise from the media suggest Forest Side is one of the most exciting additions to the UK food scene of 2016.