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TV Chef Peter Sidwell has officially 'backed the bid' and become the latest supporter to join the campaign for the Lake District to become a UNESCO World Heritage site. The team here asked Peter to share with us how he has been inspired by the beautiful surroundings and he certainly didn't disappoint... 

 A Lake District inspiration

Peter has been out and about looking for the perfect location in the Lake District to cook up a series of treats, using local ingredients from right here in Cumbria.Our first recipe, aptly named 'Cumbrian Carbonara' uses local ingredients like Hawkshead Relish damson vinegar, local ewe's milk cheese and pancetta, cooked with a modern twist - all outside, in the stunning surroundings of Crummock Water. Join Peter on his culinary adventure...  

"The World Heritage Bid involves everything around us, the food we are eating, the landscape we're in, the people and of course the livestock. I'm really proud to be involved in it and I hope my knowledge, my cooking and my passion really help to drive the bid forward."
Peter Sidwell

About Peter

Peter Sidwell lives and works in the beautiful Lake District. He enjoys rewriting the rule book for local produce, reinventing British recipes that are centred around
a fantastic ingredient. Peter’s enthusiasm and passion for simply good food is demonstrated in his TV work, restaurant, cookery school, recipes apps, books and
magazine features.

You may have seen Peter on TV as one of the judges on ITV’s hit series Britain’s Best Bakery and was also the chef presenter of this own successful cookery show Lakes on a Plate on Channel 4 in partnership with Lakeland. His passion for baking has been a continual influence on his food, having learnt to make his first loaf of bread at school aged 14. Peter is right in the mix of British food as he continues to push the boundaries of cooking and baking, both locally, right here in Cumbria and all across the UK.

Watch the video below

How to cook the perfect Cumbrian Carbonara

Ingredients

200g dried pasta
70g Cumbrian pancetta
2 x cloves chopped garlic
50g butter
2 x tbsp capers
1 x tbsp parsley
2 x tbsp damson vinegar
50g local ewe's milk cheese

Method

• Place your chosen pasta into salted boiling water for 9 minutes, then drain into a colander.
• Pre heat a non-stick frying pan on a medium heat, ready to add your ingredients.
• Dice the Cumbrian pancetta and add to the frying pan with a splash of oil, then add the chopped garlic to the mix.
• When the pancetta is crispy add in the butter, capers and herbs
• Finally add a splash of damson vinegar followed by the cooked pasta and stir the dish together, serve with a sprinkling of grated ewe's milk cheese.

Back the bid

Don't forget to show your support and back the Lake District World Heritage Bid on our homepage counter!