A MICHELIN-starred chef is putting a largely "forgotten" fish back on the menu at a Lake District hotel.

Stocks of the delicate, pink-fleshed Windermere charr were damaged by over-fishing with nets decades ago. Now, though, Kevin Tickle, head chef at Grasmere's Forest Side, has pledged his support for the once-endangered species and is campaigning to revive charr as a "viable delicacy for the future".

Keen angler Kevin, who was born on the west coast of Cumbria, is renowned for his passion for extracting flavours from the county's landscape through fishing and foraging.

His culinary hopes of reviving Windermere charr as an ingredient at the four-star hotel and restaurant were featured on the BBC's popular Countryfile programme last Sunday. Kevin was filmed alongside presenter Ellie Harrison cooking a barbecue recipe using the fish, described by Victorian cookery writer Mrs Beeton as "a rarity".

"Charr is part of the region’s rich food heritage, and it offers something unique to a menu," said Kevin.

"Reinventing a dish using charr that had origins in the 15th century is exciting; it proves the link between lakes and the plate is timeless. Seasonality is key, charr must only be sustainably line-caught and we must respect breeding seasons."

Windermere charr (Calvinus alpinus) is classed as a forgotten food by the International Slow Food Movement, alongside other local specialities such as Lyth Valley damsons, Herdwick lamb, Morecambe Bay shrimps and Westmorland pepper cake.

Back in the 15th century, charr was delivered by barrel to the royal court, and in the 17th century giant pies were sent down to London. When pastry made way for pottery, the delicacy of potted charr was born, made with copious amounts of butter to form a preserving seal.

Stocks of the iconic fish are gradually recovering, since net fishing was banned from Windermere. Campaigners are working to recover fish stocks naturally, as restocking the lake might endanger subspecies of charr not found elsewhere.

"Only a handful of fisherman, about 10 to 12, fish for charr on Windermere and the skills and knowledge need preserving," said Kevin. "I want to learn these skills as they inform my cooking.

"Securing the future of Windermere charr is essential; we hope the introduction of charr on our menus will strengthen interest in the protection and heritage of this once-famous delicacy."