Head Chef, at 2 star Michelin, L’Enclume in Cartmel, 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. He beat five other finalists who all prepared ‘Chartreuse of quail and sweetbreads with grape sauce’ at a cook-off held at Westminster Kingsway, London.
Commenting on Tom’s win Michel Jr said, “It was an amazing cook-off. We gave the finalists a very complex and tricky recipe however the dish showcased classic skills and Tom triumphed with his cooking, execution and great seasoning.”
Tom chose to go to Belgium for his three month stage at 3 star Michelin Restaurant Hof Van Cleve to train with acclaimed chef Peter Goossens. Since winning the Scholarship Tom has been promoted to Head Chef at L’Enclume.
Tom said recently: “I 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!”