Kevin Tickle

Chef Kevin Tickle's culinary philosophy is intrinsically woven into the fabric of Cumbria, the landscape where he was born and raised. His early years were spent exploring, hunting, foraging, and fishing, cultivating an intimate knowledge and profound love for the local environment. This deep connection to the rhythms of the lakes, becks, heaths, and sea, further reinforced by his wife Nicola's family who have farmed the fells and valleys since the 1600s, forms the bedrock of his approach to food. His ethos champions a "wealth of locally reared and farmed produce," emphasizing seasonal availability and the incredible network of suppliers on his doorstep. Tickle is meticulous about planning ahead with ingredients, recognizing that many items are fleetingly in and out of season. This dedication to provenance is exemplified by his collaboration with local artisans, such as cheesemaker Martin Gott of Holker Farm, whose halloumi holds a special place in Tickle’s heart and on his menu. Tickle describes his overarching vision as a "unique take on modern British food" with a distinctive "Modern Cumbrian with Scandinavian influence." He strives for a style that is "fancy but not fancy at the same time," indicating a refined yet approachable culinary experience. Ultimately, he cooks "from my heart," ensuring that every dish, whether a sophisticated tasting menu item or a casual bar snack, reflects his genuine passion and unique culinary identity. His ambition, now realized with Heft, is to continuously push forward, ensuring the establishment remains popular and an absolute best, always with an eye on development and improvement. Chef Kevin Tickle's technical mastery is rooted in a robust "classical training" honed at establishments like Sharrow Bay, providing him with an unyielding foundation. This technical prowess is combined with an intuitive understanding of nature, allowing him to execute a "Modern Cumbrian with Scandinavian influence" that redefines modern British cuisine. His approach to flavor and plating is deeply seasonal and location-specific, drawing heavily from the Cumbrian landscape. He skillfully integrates foraged elements, such as "mugwort alongside good old Cumbrian hedgerow produce," into sophisticated compositions. His dishes often present a juxtaposition of the wild and the refined, characterized by a style that is both elegant and heartfelt, aiming for a "fancy but not fancy at the same time" aesthetic. Among his most renowned signature dishes is "When Daisy Met Bramble," celebrated for its innovative use of foraged mugwort alongside other Cumbrian hedgerow ingredients. Another deeply personal signature creation features halloumi meticulously crafted by his friend and local artisan cheesemaker, Martin Gott of Holker Farm, underscoring his commitment to hyper-local ingredients and collaborative spirit.

Career

• Head Forager at L'Enclume, Cartmel
• Lead the kitchen at Forest Side, Grasmere

Mentored by Simon Rogan.