Tom Barnes’ new Manchester restaurant will open its doors for its first diners on May 29, it’s been confirmed.
Bookings are now open for Skof By Tom Barnes, opening in the NoMa district, the 35-year-old chef’s first standalone project.
Barnes is a protege of multi-Michelin star winning chef Simon Rogan, and was executive chef in charge of the kitchen at Rogan’s L’Enclume in the Lake District when it won its third star in 2023, as well as formerly heading up the kitchen at the one-star Rogan & Co.
“It’s been a long time coming, so I’m excited to be able to finally release our reservations. I can’t wait to share what we’ve been working on and to return some of the incredible hospitality I’ve received from the people of Manchester,” Tom said.
“With Skof, my purpose is to create an incredible experience that focuses on great quality ingredients but above all, puts a smile on peoples faces.”
Evening service will be made up of two tasting menus – one at 12 courses and another at 15 courses, priced at £120 and £165 respectively.
Meanwhile, for lunch, Tom will serve a four-course menu, priced at £50 per head.
Produce will come from Rogan’s Our Farm in the Cartmel Valley, as well as from producers like Cinderwood Market Garden in Nantwich, run by the team behind Higher Ground and Flawd, and the Ulverston-based Lake District Farmers.
To give an idea of dishes on the menu, there will be roasted Sladesdown duck with peach leaf, Ibis celeriac and wholemeal bread and a Berkswell cheese sable biscuit with crushed broad beans, whipped roe and bronze fennel.
Meanwhile, revered Manchester brewery Track has created a light beer called Sidney, intended as an alternative to kick off your meal, alongside a well-rounded wine list.
Back in November last year, Manchester’s Finest spoke exclusively to former Roux Scholarship winner Tom about his plans to open the first restaurant of his own.
“I’ve worked since I was 18 in restaurants that are either two or three Michelin star level,” he told Manchester’s Finest.
“I did that for a reason. I’m using everything that I’ve learned in the past and putting it all into this. We will be striving to make it the best food we possibly can using all the best ingredients from the farm. It’s an amazing team. We’re in a good place to hit the ground running.”
