Tom Barnes is a British chef known for his precision, technical expertise, and commitment to modern British cuisine. 

Born in Barrow-in-Furness, Cumbria, Barnes developed a passion for cooking at a young age, inspired by his grandmother’s home cooking. His career has been shaped by mentorships with some of the UK’s most influential chefs, including Simon Rogan, under whom he trained extensively.

Barnes began his professional journey as an apprentice at The Lakeside Hotel near Windermere, where he worked under Duncan Collinge, a chef who had trained with the Roux brothers at Le Gavroche. This early experience provided Barnes with a strong foundation in classical cooking techniques. He later moved to The Vineyard at Stockcross, working under John Campbell, followed by a stint at The Square under Phil Howard, further refining his skills.

In 2011, Barnes joined L’Enclume, Simon Rogan’s flagship restaurant in Cartmel, Cumbria. He quickly rose through the ranks, becoming Head Chef in 2013, the same year L’Enclume earned its 2nd Michelin star. His dedication to Rogan’s farm-to-table philosophy and ingredient-led approach made him an integral part of the restaurant’s success. In 2014, Barnes won the Roux Scholarship, a prestigious culinary competition which every chef dreams of winning, and which allowed him to train at Hof Van Cleve, a 3 Michelin-starred restaurant in Belgium.

Seeking further international experience, Barnes moved to Geranium in Copenhagen, a three-Michelin-starred restaurant led by Rasmus Kofoed. He returned to the UK in 2018 to take on the role of Head Chef at Rogan & Co, Simon Rogan’s more casual restaurant in Cartmel. Under his leadership, Rogan & Co earned its first Michelin star within six months.

In 2024, Barnes fulfilled a lifelong ambition by opening his own restaurant, Skof, in Manchester. The restaurant quickly gained recognition, earning 1 Michelin star in February 2025. Skof was also named Best New Restaurant at the Good Food Guide Awards 2025, and Barnes won Chef of the Year at the Manchester Food and Drink Awards. His restaurant entered SquareMeal’s Top 100 for 2025 as the highest new entry at number 8.

Barnes has participated in pop-up dining experiences worldwide, including events in Hong Kong, Malta, and Royal Ascot. His career is a testament to perseverance, innovation, and a commitment to excellence in modern British cuisine.