A MICHELIN star chef is campaigning to revive a forgotten Lake District icon by putting it back on the menu at a Cumbrian hotel.

Award-winning Kevin Tickle has brought Windermere char back to Grasmere's The Forest Side and pledged his support for the once-endangered species, whose fish stocks were damaged by over-fishing with nets in previous decades.

A native of Cumbria and keen angler, Mr Tickle is famous for his "sourced from the doorstep" cuisine, inspired by the Lakeland landscape.

Fishing and foraging is central to Kevin's cooking style in his role as head chef at The Forest Side, and his aim is to revive interest in Windermere char by using delicious fish in his kitchen.

Mr Tickle said: "Char is part of the region's rich food heritage, and it offers something unique to a menu.

"When people come to The Lakes, they want to eat the view.

"My food comes from the Cumbrian landscape, not just in raw produce terms, but the ethos, essence and experience is defined by the lakes, hills and valleys."

The dish will be introduced on the menu at The Forest Side, as stocks are gradually recovering, now all net fishing has been banned from the lake.

Campaigners are working to recover fish stock naturally, as restocking the lake might endanger sub species of char not found elsewhere.

Mr Tickle said: "Reinventing a dish using char that had origins in the 15th century is exciting; it proves the link between lakes and the plate is timeless.

"Seasonality is key, char must only be sustainably line-caught and we must respect breeding seasons."

The BBC's popular programme Countryfile will air a Lake District special next Sunday, including a feature on the plight of the Windermere char, where Mr Tickle is filmed creating a delicious BBQ recipe using the fish.

Mr Tickle said: "Only a handful of fisherman, about 10-12, fish for char on Windermere and the skills and knowledge need preserving.

"I want to learn these skills as they inform my cooking.

"Securing the future of Windermere char is essential; we hope the introduction of char on our menus will strengthen interest in the protection and heritage of this one famous delicacy."