NEW boy on the block Tim Capper is earning quite a reputation for his delicious breakfasts.

Word is his omelettes are as light as a feather - but it was the white bloomer sandwich filled with a generous helping of bacon and egg which caught my eye.

Tim has recently taken over the restaurant in Kendal's Yard 11 off Stramongate, between Sopers and Henry Roberts.

He serves breakfasts from 9am; lunches from 11.30am; and afternoon tea 3-5pm.

Saturday evenings are his next goal, hopefully within a couple of weeks.

Such method is a welcome contrast to the madness 28-year-old Tim left behind in his native South Africa.

When you have to arm yourself with three handguns as protection on your way to work, it's hardly surprising that "moving on" suddenly becomes a priority.

Tim settled on the UK to plant new roots - although, not quite so new as it happened.

Tim's parents had emigrated to South Africa from Britain in the 60s.

Mum Rosemary had been Harold Macmillan's private secretary; dad was from Manchester.

Tim also had a relative in the Lake District.

"I'd also worked in Prague, and in Holland.

I wanted to give the UK a go," said Tim, whose career began in a South African hotel kitchen but soon progressed to a manager's office.

A four-star country house hotel in Kent was Tim's first port of call when he arrived here; Hertfordshire followed and it was hearts which sealed his fate.

Tim met and married an English lass, Rachael, and they now have a daughter Claudia who is soon to celebrate her first birthday.

"I'd always thought it would be better if I worked for myself," said Tim, who clocked the ad for Yard 11 in a back issue of The Caterer.

"The restaurant was still for sale.

Rachael and I loved the Lake District, so we decided to give it a go."

Tim fell in love with the restaurant which is distinctively housed on two floors.

"One of the hardest things to do in an eating place is create atmosphere but here it is built in," said Tim, who has appropriately called his new restaurant Cappers.

The breakfast menu's benchmark is the use of quality ingredients.

"Everything is freshly prepared," said Tim, who specialises in 'contemporary' food - Cappers fishcakes with tomato and basil dressing, for example, roasted vegetable quiche with a mixed leaf salad, penne pasta with tender chicken and bacon in a tomato cream sauce.

The chef certainly aims to please.

"If there is something your stomach desires ...."

all you have to do is ask.

l For more information about Saturday evening dining either call in at Cappers at Yard 11 or call on 07767-457827.