About Buckingham’s Hotel and Restaurants
Buckingham’s comprises two restaurants: the Clowns Conservatory Restaurant for couples and small groups, and the Restaurant with One Table for six to twelve diners in a private room. Both restaurants are open to non-residents and offer a very special dining experience.
For those looking for an overnight stay we also offer comfortable and well-appointed rooms with bespoke furniture and free Wi-Fi.
Owner and chef Nick Buckingham boasts over 50 years’ experience, including as private chef to music entrepreneur Robert Stigwood and 25 years at the Cavendish Hotel in Baslow as Executive Chef. In 1986 he took third place out of 360 international chefs in the Taittinger Prix Culinaire Internationale, and the following year was made a Master Chef of Great Britain, a title then held by only 40 chefs. Nick’s son William who works with him in Buckingham’s kitchen is now also a Master Chef.
But it’s not just the exceptional quality of the dishes which make dining at Buckingham’s a special experience. Nick has introduced an innovative ‘no menu’ approach, meaning your meal is designed specially to suit you.
Instead of choosing from a menu, you simply let us know what you don’t like, or cannot eat, and we do the rest. Dishes are carefully put together using local ingredients, including fruit and vegetables from the hotel’s allotment. Nick also makes his own bread, butter, cheeses, preserves and cured meats. He enjoys creating new dishes and delicious sauces, and the no menu approach means that these are tailor made for our diners.
Nick explains how the idea came about.
“While at the Cavendish Hotel I redesigned the kitchen. There was a glass door so that people could see what was going on, and a table in the kitchen itself for people who wanted a different dining experience. I would show those people round the kitchen, explaining the different ingredients and how we prepared our dishes, and by the time they sat down I had a good idea what they did and didn’t like. I would then create a surprise menu for them based on what I had gleaned on their tour of the kitchen.
“Of course, this was in addition to the normal restaurant, and after one particularly busy night, when we served 85 people at 27 tables, I announced, ‘one day I’m going to have a restaurant with just one table!’
“When I opened Buckingham’s I brought these ideas together for the Restaurant with One Table, and decided that there would be no menus. We then expanded the concept to include the Clowns Conservatory Restaurant too, offering the same unique experience to smaller groups and couples.”
More about Nick and his career
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