Kevin Tickle has been appointed head chef of Rogan & Co in Cartmel, Cumbria.
Previously sous chef and head forager at the two-Michelin-starred L'Enclume, Tickle has worked for Rogan since 2005.
His post as head forager has lasted for the past year, during which time he gained extensive knowledge of seasonal foraged produce and preservation techniques, as well as introducing the first batches of homemade wine, mead and ciders to L'Enclume.
He will develop his own menus at Rogan & Co, but they will respect, and have a reference to, Rogan's signature style, although in a more simplified way to suit the restaurant's à la carte menu format.
Meat will take a more prominent position on the menu, and there will also be an increased focus on locally foraged produce.
Typical dishes will include: Langdale mutton with preserved ramsons, celeriac and crisp kale; and butter poached plaice with scurvy grass, charred leeks and mussels.
Tickle has always lived locally, in nearby Barrow-in-Furness, Cumbria. His culinary career began at Michelin-starred Sharrow Bay, Penrith, as chef de partie, followed by Michelin-starred the Gilpin Lodge, Windermere, as chef de partie, before joining L'Enclume.
Simon Rogan said: "Kevin is a very talented, driven and passionate young chef with whom I have worked for the past eight years. I am delighted that he now has the opportunity to put his own mark on Rogan & Co."