A CUMBRIAN-born chef and former Simon Rogan lieutenant is opening his first-ever solo restaurant in Spring 2024.

Tom Barnes, who joined Simon's team at the Lake District's L'Enclume in 2011 and apprenticed under Duncan Collinge at The Lakeside Hotel, will open a 36-cover restaurant called Skof in the NOMA neighbourhood of Manchester

The Barrovian has been busy developing menus for his new restaurant that are said to be deceptively simple yet brimming with technique and full of flavour.

As a chef in some of the best restaurants in the world, his dishes are naturally in season, with local ingredients.

He says his aim is to remove some of the seriousness associated with tasting menu restaurants by bringing an element of surprise and joy to his guests - which was seen in his Great British Menu win in 2020.

After 12 years with Simon Rogan at UMBEL Restaurants, as head chef at Rogan & Co when it received a Michelin star, and executive chef at L’Enclume when it gained its third star, Tom will be moving away from The Lakes but will remain closely linked to the group.

Skof will be owned and operated by Tom but will form part of the next iteration of UMBEL Restaurants, where the group will support talented individuals in opening their own restaurants and businesses.

Tom said: "I am so excited to be opening my first restaurant in Manchester. It feels like the right place for me. The food scene is changing so frequently, and everyone I’ve met has been incredibly welcoming.

"Growing up in Barrow-in-Furness, I knew I wouldn’t want to be too far from my childhood home and my family, so it’s the perfect place."

"I am so grateful for Simon’s support, and I plan on utilising all the skills that he has taught me over the many years that we have worked together. I’m so happy with what we have achieved and look forward to this new chapter."

As part of his new venture, Tom will continue to work closely with the team of growers at Our Farm, Simon’s regenerative farm in the Cartmel Valley. He will receive regular deliveries from The Lakes, allowing him to utilize ingredients grown with minimal environmental impact.