Tomas Eriksson – Head Chef – Bar Ingo

Behind the kitchen pass at Bar Ingo stands a man with a story that spans three decades and two continents. Tomas Eriksson—Swedish-born, classically trained, and now deeply embedded in Kent's culinary scene—has spent his life sharpening his craft, often learning from some of the industry's biggest names.

Since opening Bar Ingo in 2024, he has earned a place on the OpenTable Top 100 list and received glowing praise from the Good Food Guide. His approach is simple: respect the ingredient, refine the technique, and never forget that hospitality is about feeding people's spirits as much as their stomachs.

Where It All Started

At 15, Tomas took his first job in a professional kitchen, working three nights a week at a modern Swedish restaurant in Östersund. Those shifts—unpaid, voluntary—ignited something in him. The heat of the line, the rhythm of service, the satisfaction of a perfectly plated dish. By 17, he was cooking full-time, absorbing everything he could from those early mentors.

Spain Changes Everything

In 2000, Tomas made the move that would define his cooking philosophy. A job at La Comedia in Marbella introduced him to the bold, rustic flavours of Spanish cuisine. The simplicity of it struck him: brilliant produce, treated with care, allowed to shine. That influence still echoes in every dish at Bar Ingo, particularly in the small plates inspired by San Sebastián's legendary Basque cooking.

London: Learning from the Best

When Tomas landed in London in 2001, he didn't waste time. His first role, at Aquarium in St. Katherine's Dock, was relentless. Shifts started at 7am and ended at midnight. But those long hours built resilience—and skills that would carry him through the next chapter of his career.

In 2003, Tomas joined Soho House, a move that proved pivotal. Under the mentorship of Nick Jones, he worked across the group's iconic venues: Electric Brasserie, High Road Brasserie, Babington House, and beyond. The Soho House ethos—hospitality-first, unfussy elegance—left a permanent mark on his approach.

"Every day was different," Tomas recalls. "One table might have a rock band, the next a politician. The food had to be consistent, no matter who was eating it."

Putting Down Roots in Kent

After years in London, Tomas moved to Kent—and fell hard for the community. In 2017, he opened New Street Bistro in Margate, his first solo venture at 38. It was a success, surviving even the pandemic years through a combination of quality cooking and a fierce local following.

Bar Ingo: A Family Affair

In 2024, Tomas opened Bar Ingo, a cosy 22-cover restaurant in Broadstairs, alongside his son Rio. The name honours Tomas's Swedish heritage, and the menu reflects his entire culinary journey: Scandinavian precision, Spanish soul, and a British commitment to seasonal, local produce.

"I wanted to create a place where it felt like you were coming to eat at our house," Tomas says. "Good food, good wine, and a warm welcome."

With recognition from the Good Food Guide, a spot on the OpenTable Top 100, and glowing reviews from The Observer, Condé Nast Traveller, and beyond, Bar Ingo has quickly become one of Kent's most celebrated tables.