About the Author
The creator’s restaurant, Acorn Vegetarian Kitchen, will be listed in the Michelin Guide 2018, which makes it one of only three plant-based restaurants listed in the country, and one of only two to be listed in both the Michelin Guide and The Good Food Guide. Placing vegetables at the centre of the plate, the restaurant is incessantly mentioned as amongst the UK and the world’s top vegetarian eateries.
Richard was once raised a vegetarian and, after graduating with a degree in English Literature, he set about studying vegetable cookery even as 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 an effort to increase the general standard of vegan cookery across the country.
Acorn Vegetarian Kitchen has been featured in more than one 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.
Plants Taste Better is a plant-based recipe book that pushes the envelope relating to showing you what you’ll accomplish in your kitchen when you combine centre-staging vegetables alongside a deeper understanding of the techniques required to make the ingredients shine. Plants take centre stage in this beautiful book from award-winning chef Richard Buckley, proprietor of the critically acclaimed vegetarian Acorn Restaurant in Bath. With over 70 delicious, thoughtful and mouth-watering vegan and vegetarian recipes, ranging from the simple to the stand-out, it is going to guide and inspire you to make even the most knobbly and overlooked of ingredients shine – and persuade even the most carnivorous that plants can, and will have to, be at the centre of our plates. It’s amazing what you’ll accomplish in your kitchen when you combine centre-staging vegetables alongside a deeper understanding of the techniques required to make the ingredients shine – move aside meat, it’s time to give plants the spotlight in the kitchen!
