Richard Buckley was raised a vegetarian and, after graduating with a degree in English Literature, he set about studying vegetable cookery whilst working in a series of top vegetarian restaurants. This culminated in his five-year role as head chef for Demuth’s Restaurant where he developed and refined his plant-centric cooking style.  He has a passion for sharing the knowledge and techniques that he has learnt and developed in order to increase the general standard of vegan cookery across the country.His restaurants have been featured in multiple national publications including The Independent, The Telegraph, The Times, Olive Magazine, Vegetarian Living, Stylist and Vogue. It gets a steady stream of famous customers through its doors including Rufus Wainwright, Thom Yorke, Jeanette Winterson, Nick Knowles, Mel Giedroyc and Kevin McCloud, and is a destination restaurant for vegetarians.

• introductionthe craft of plantbasedcookingsnackssoups, pâtés & light lunchessaladsmainsdessertsbreadsindexacknowledgements & author biography

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Richard Buckley was raised a vegetarian and, after graduating with a degree in English Literature, he set about studying vegetable cookery whilst working in a series of top vegetarian restaurants. This culminated in his five-year role as head chef for Demuth’s Restaurant where he developed and refined his plant-centric cooking style.  He has a passion for sharing the knowledge and techniques that he has learnt and developed in order to increase the general standard of vegan cookery across the country.His restaurants have been featured in multiple national publications including The Independent, The Telegraph, The Times, Olive Magazine, Vegetarian Living, Stylist and Vogue. It gets a steady stream of famous customers through its doors including Rufus Wainwright, Thom Yorke, Jeanette Winterson, Nick Knowles, Mel Giedroyc and Kevin McCloud, and is a destination restaurant for vegetarians.

• introductionthe craft of plantbasedcookingsnackssoups, pâtés & light lunchessaladsmainsdessertsbreadsindexacknowledgements & author biography

Select Guide Rating

Richard Buckley was raised a vegetarian and, after graduating with a degree in English Literature, he set about studying vegetable cookery whilst working in a series of top vegetarian restaurants. This culminated in his five-year role as head chef for Demuth’s Restaurant where he developed and refined his plant-centric cooking style.  He has a passion for sharing the knowledge and techniques that he has learnt and developed in order to increase the general standard of vegan cookery across the country.His restaurants have been featured in multiple national publications including The Independent, The Telegraph, The Times, Olive Magazine, Vegetarian Living, Stylist and Vogue. It gets a steady stream of famous customers through its doors including Rufus Wainwright, Thom Yorke, Jeanette Winterson, Nick Knowles, Mel Giedroyc and Kevin McCloud, and is a destination restaurant for vegetarians.

• introductionthe craft of plantbasedcookingsnackssoups, pâtés & light lunchessaladsmainsdessertsbreadsindexacknowledgements & author biography

Select Guide Rating