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Say Cheese-Buckingham’s Cheese

Say Cheese-Buckingham’s Cheese

In the quest to make everything myself, I started producing my own cheeses. Feta was a good choice to start with, as I now can turn it round from milk to edible cheese in six days. We have now come a long way in producing Buckingham's Blue, Buckingham's Brie, a…

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Homemade Buckingham’s Pastrami

Homemade Buckingham’s Pastrami

Homemade Pastrami I've always had the desire to create all my own food. Working with a very good Italian chef in Stratford upon Avon, he encouraged me to develop my talent in producing cured Italian meats. One of these was Lozano which is pork loin treated in the same style…

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Hen Fruit

HEN FRUIT Just had my delivery of fresh free range eggs from Moor Farm at Calow. Seeing them all nice and dark brown in trays reminded me of when I was training in the kitchens at the Hyde Park Hotel London. In the pastry section I was 1st commi. One…

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Glossary of Food and Techniques

My Glossary of Foods and Techniques I keep adding to this when new items come along Agar-agar - also called Japanese gelatin Agar-agar is made from dried seaweed and is used for its setting properties, which are five times stronger than regular gelatin. Aioli a garlic mayonnaise, popular in Provencal…

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Inspired New Dish

Inspired new dish

Charred Grilled Trout with Black Noodles and Orange and┬áPomegranate Salsa I created a dish recently that I think is one of my best ever, so thought I would share it! The combination of flavours and the different colours make this really something special. The dish is a fillet of local…

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Welcome

Welcome

Hello and welcome to my blog. I'll be posting regularly about my 50 years of cooking, with stories from the past as well as current updates from the kitchen at Buckingham's. I've been involved in cooking since childhood, as my parents were in the restaurant and hotel business. In 1954…

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