Tom Barnes is Executive Chef of Simon Rogan Restaurants in the North West. Born and raised in the Cumbrian town of Barrow-in-Furness, Tom Barnes was appointed Head Chef of Rogan & Co in 2018 and Executive Chef of Simon Rogan Restaurants in the North West in 2019.
After culinary school, Tom's first job was as Demi Chef de Partie at the Lakeside Hotel in Lake Windermere, and later as Chef De Partie at The Vineyard in Berkshire. In 2009, Tom made the move to London and as Chef de Partie at lauded Mayfair restaurant The Square. Two years later he joined Simon Rogan at L’Enclume, where he remained for six and a half years, climbing the ranks from Chef de Partie to Head Chef and was part of the team when the restaurant won its second Michelin star.
During this time, Tom came runner-up in the 2011 Young Chef of the Year Competition and was later awarded the prestigious Roux Scholarship. Eager to gain more experience overseas, Tom left The Lakes in 2017 and took the Chef De Partie position at Restaurant Geranium in Copenhagen, where he experienced Nordic cooking at its finest and discovered a whole world of new ingredients and techniques. In early 2018, Simon offered Tom the role of Head Chef at his neighbourhood Cartmel restaurant Rogan & Co., which he accepted. Less than six months later, the restaurant was awarded its first Michelin star.
Tom’s dishes at Rogan & Co are inspired by the ingredients produced at nearby Our Farm, offering a choice of seasonal and refined comfort food in an informal and convivial setting.
Soon after Tom's appointment as Executive Chef of Simon Rogan’s Restaurants in the North-West - to include Rogan & Co, L’Enclume and Henrock - he was invited to compete on the 2020 series of BBC2’s Great British Menu. A series themed around Children’s Literature, Tom impressed judges with a decadent lamb main course inspired by the Tales of Beatrix Potter, a dish which propelled him to the final banquet