Executive head chef, L’Enclume and Rogan & Co, Cumbria
Trained with Peter Goossens at Restaurant Hof Van Cleve, Belgium.
Tom Barnes, was sous chef at Simon Rogan’s 2 star Michelin restaurant L’Enclume when he won the 2014 Roux Scholarship. After his stage in Belgium he returned to the team and was promoted to Head Chef.
In the summer of 2017, after six and a half years at L’Enclume, Tom moved to Copenhagen as chef de partie at restaurant Geranium under acclaimed chef Rasmus Kofoed. The move fulfilled his ambition to work at a three-Michelin-starred restaurant abroad. He then returned to Cartmel in January 2018 to work for Simon Rogan again at Rogan & Co. as Head Chef, being promoted to Executive Head Chef of L’Enclume and Rogan and Co. late 2019. For the Michelin Guide 2019, Rogan & Co. earned its first Michelin star.
On his stage: Tom said: “I had wanted to go to Hof Van Cleve for years and without the Roux Scholarship it wouldn’t have been possible. It was a brilliant experience. The chef was in the kitchen every day, tasting everything, the presentation when the food goes out is like a work of art.”
Michel Roux Sr: “I visited Tom at Hof Van Cleve and met Peter Goossens for the first time. Tom made an excellent choice. What I love about it is that it’s a small family business, Peter is very ‘hands on’ and everyone involved is an important part of their success. They are a strong team and there is a real harmony between the kitchen and dining room. Tom became part of the family during his stage, by listening, and learning, and as a result he blossomed. It was a pleasure to witness such a happy scholar in action – that is what the Roux Scholarship is all about!”