01246 201041
Nick Buckingham Portrait Image


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 after working in North Wales and Hampton-in-Arden, they moved to the Rutland Inn in Leicestershire. I remember sitting in the high chair watching mom cook and crunching up egg shells!

The menu was very much of its time. Whitebait, scampi, smoked salmon, melon , soup or prawn cocktail for starters; duck with orange, chicken with bread sauce, gammon and eggs (still the best I’ve had!) or steak for mains, and classic sherry trifle for dessert.

We’ve come a long way since then!