Meet the team

Our Kitchen

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The food served at Kysty has been lovingly crafted by our dedicated team of chefs. Led by head chef Dan Hopkins they have created a seasonal menu brim full of dishes inspired by the Cumbrian landscape that surrounds us.

Dishes that reflect the simple food ethos of our Chef Patron Ryan Blackburn, which is to utilise only the finest seasonal ingredients available from carefully selected small artisan producers, who grow and rear quality produce with real care and attention to detail.

We utilise Herdwick from the high fells, beef from the Solway Plain, wild game from the high Pennines, mushrooms, nuts and berries from the woods and forests that surround us, wild salmon and trout from the rivers that criss-cross the landscape and fresh fish and shellfish from the cool waters of Cumbria’s Irish Sea coast. All of which provides us with an abundant ever-changing larder to use in the dishes we create.

Dishes include garlic mushroom, with roasted hen of the woods, garlic emulsion and hazelnut, Garside’s lamb rump, with roasted broccoli, mint and anchovy emulsion and custard tart with poached rhubarb.

Kids aren’t left out either, as they will be able to enjoy their own delicious menu created using the same quality seasonal ingredients.

Restaurant manager

Laurentiu Bulprich

We’re pretty lucky here at Kysty. We have a wonderful team of passionate, inspiring and hard-working people. Whether in the kitchen or front of house, every team member has a unique set of skills to bring to the table.

One of those people is Laurentiu, and he’s a bit of a dark horse, you wouldn’t know it, but he’s got a background in business and economics.

Like lots of students he cut his teeth in the hospitality trade to get by and have a little spare cash for the finer things in life… and like so many do he discovered he loved every aspect of the industry and it quickly became his career of choice, which is no great surprise when you learn he spent time working in insurance…

After college he found himself bound for Greece and in late 2011, he was working as a waiter, before making the move to Sardinia in 2012, where he also worked on the restaurant floor. He made the move to Germany in 2013, where he worked a commis chef.

2014 saw him running a bar in his native Romania and by the end of that year he had a big decision to make, which he duly did, and 2015 saw him take up the offer of promotion, and land in the Lakes as a restaurant manager in Grasmere. 2017 saw him apply for a role as assistant restaurant manager at The Old Stamp House and the rest is history…

2020, finds him embarking on a new chapter in his career as Kysty’s restaurant manager and we are lucky to have this consummate professional on board.

He’s gained invaluable insight over the years and his appointment to the senior role at Kysty is no great surprise, especially as he has a wealth of hospitality experience gained both inside and outside of the kitchen.

There’s no question that Laurentiu is passionate about all that he does which is especially handy as we begin to embark on the next exciting stage of our journey to develop our neighbourhood dining concept at Kysty…And we look forward to taking you on that journey with us...