1 Michelin star chefs: Tom Barnes, Skof

From a teenager washing pots in Cumbria to a Michelin-starred chef at the helm of his own restaurant, Tom Barnes has built his career on quiet determination, technical mastery, and deep respect for produce.

His journey is not just one of personal success, but a blueprint for what thoughtful, ingredient-led fine dining can be in the north of England.

Born and raised in Barrow-in-Furness, Tom’s career began at The Lakeside Hotel in Windermere, before he moved to The Vineyard in Berkshire under John Campbell, where he developed a taste for precision and discipline.

But it was his time at The Square in London, working under Phil Howard, that deeply shaped his approach to classical technique and elegant restraint - foundations that remain evident in his food today.

In 2011, Tom joined Simon Rogan’s team at L’Enclume, which would become a defining chapter in his career. He quickly rose through the ranks and, in 2014, won the prestigious Roux Scholarship, before a stint at Geranium in Copenhagen - one of the best restaurants in the world.

He returned to Cartmel in January 2018 more experienced, more focused, and stepped into the role of executive head chef across Rogan’s UK operations.

He was instrumental in L’Enclume achieving its long-sought three Michelin stars, and led Rogan & Co to its own Michelin star in 2018. Tom’s dishes have always reflected a deep affinity for nature, with a strong sense of place and purpose, making him the natural choice to take Simon Rogan’s philosophy forward in new directions.

That new direction is Skof, opened in 2024 in Manchester’s NOMA district - a personal project

Close Message - I might contribute in the future

I love what you do, let me contribute right now

and Tom’s first solo venture. The name is derived from the Old Norse word “to eat", nodding to his Cumbrian roots and his love of honest, ingredient-driven cooking.

Tom Barnes, chef at Michelin-starred Skof in Manchester

What to Expect at Skof

Skof is elegant without being stiff, ambitious without ego. The tasting menu is rooted in the British seasons, with produce arriving daily from Our Farm in Cartmel - a link that ensures freshness, transparency, and traceability. Dishes are deceptively simple in appearance but executed with microscopic detail. Think dry-aged duck with elderberry, mussel custard with fermented potato, or raw mackerel with rhubarb and preserved cucumber - each plate a reflection of the northern landscape and the people who cultivate it.

The dining room, set in the Hanover Building, is stripped back and open, putting the kitchen on full view. The atmosphere mirrors Tom himself: unpretentious, focused, and warm. Service is led by general manager Emma Underwood, formerly of Stem and Where The Light Gets In, and the wine list balances classical producers with thoughtful natural and biodynamic finds.

In February 2025, just nine months after opening, Skof was awarded a Michelin star - an astonishing but unsurprising recognition of a chef at the peak of his powers.

Tom also won a host of other awards within Skof's first year of opening, including Best New Restaurant at the Good Food Guide Awards 2025, Newcomer of the Year and Chef of the Year at the Manchester Food and Drink Awards, and secured a high ranking in SquareMeal’s Top 100 for 2025, entering as the highest new entry at number eight.

Other Michelin Star Chefs

1 Michelin Star Chefs: Chris Harrod, chef patron, The Whitebrook Restaurant with Rooms

1 Michelin Star Chefs: Jack Bond, head chef, The Cottage In The Wood, Lake District

1 Michelin Star Chefs: Stephen Hayes, Director of Culinary, The Bishop’s Buttery

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.