Chef Tom Barnes
Chef, Roux Scholar and Simon Rogan alumnus Tom Barnes confirms he will open Skof, his first restaurant in Manchester on Wednesday 29th May, with a vision to create an unpretentious yet ambitious dining experience in the North.
Chef, Roux Scholar and Simon Rogan alumnus Tom Barnes confirms he will open Skof, his first restaurant in Manchester on Wednesday 29th May, with a vision to create an unpretentious yet ambitious dining experience in the North.
Please contact Lucy Noone Blake using the email below for all press enquiries about the opening of Skof.
About Tom Barnes
Cumbrian born chef Tom Barnes, apprenticed under Duncan Collinge at The Lakeside Hotel, and has worked in multi Michelin starred kitchens for the majority of his career.
Returning to his home in the Lake District to join Simon Rogan's team at L'Enclume in 2011 he quickly climbed the ranks from chef de partie to head chef in 2013, the year in which the restaurant won its second Michelin star.
Awarded the Roux Scholarship in 2014 at the age of 25, Tom chose Hof Van Cleve in Kruishoutem, Belgium as his prize stage followed by a stint at three-Michelin starred Restaurant Geranium in Copenhagen, under chef Rasmus Kofoed.
He returned in early 2018 as head chef at Simon Rogan's neighbourhood Cartmel restaurant Rogan & Co. The restaurant was awarded its first Michelin star less than six months later.
In 2020, he was invited to compete in the 15th series of BBC2's Great British Menu, where he won the main course at the final banquet.
Tom went on to support the Umbel Restaurant Group as executive chef, overseeing three Michelin-starred L'Enclume, one Michelin-starred Rogan & Co, Henrock and Home by Simon Rogan.
Tom has travelled extensively, creating popup events and experiences at events and restaurants such as Royal Ascot, Hywel Griffith’s Beach House in Wales, Roberta Hall McCarron’s The Little Chartroom in Scotland and Andreas Antona's Simpsons in Birmingham as well as at festivals such as Wilderness and The Big Feastival.
He will open his first solo restaurant, Skof, in Manchester on Wednesday 29th May.
| Amount | Ingredients |
| 500g | Pink fir potato |
| Rapeseed Oil | |
| 5g | Salt |
| 4 | Garlic Cloves |
| 2 | Bay leaves |
| Amount | Ingredients |
| 250g | Westcombe Cheddar (no rind) |
| 250g | Water |
| Amount | Ingredients |
| 250g | Cheese Water |
| 80g | Butter |
| Amount | Ingredients |
| 50g | Chicken Skin |
| Salt |
| Amount | Ingredients |
| 1 | Egg |
| 3 | Egg yolk |
| 40g | Cider vinegar |
| 7g | Salt |
| 70g | Dijon mustard |
| 800g | Vegetable oil |
| 40g | Water |
| 150g | Horseradish |
Please note: 1 recipe at the time in the Thermomix fits well.
| Amount | Ingredients |
| 250g | grapeseed oil |
| 60g | chopped garlic |
| 3g | salt |
| Amount | Ingredients |
| 250g | roast garlic oil |
| 125g | picked leaves of flat leaf parsley |
| Amount | Ingredients |
| 6 | spring onions |
| Amount | Ingredients |
| 1 | Banana shallot |
