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We are delighted to announce that we will be hosting a series of events at Buckley’s over the coming months. The first of these will be a Tapas Evening on Thursday 21st March. Bookings are open now! 💃 buckleysrestaurant.resos.com/booking

‘Have you got any chips?’ ‘We’ve got polenta-y of them’… In case you didn’t get the ‘corny’ joke, they’re polenta chips and they’re on the menu until end of the month. Get them while you can! #polenta #chips #dadjokes

Have you booked in for our Tapas night yet? Limited places available. Book online via the website.

An ode to vino: Hey bro Do you know How to say Verdejo? It starts with ‘ver-de’ like ‘the day’ with a ‘V’ though. The ‘J’ you don’t say Unlike Jose Mourinho It’s more like ‘Hey-ho’ ‘Let’s go!’ Have a glass of verdejo. If you say so… (Anon)

NEW MENU We have a new menu starting this week. Highlights include mussels marinière, venison burger, and rum baba. Bookings are open from Thursday 7th March onwards. Book via the website. See you there! #newmenu

Level 3 student chef Zach ready to plate the mussels for service. #newmenu #moulesmariniere

Not just any burger: This is our venison burger with a brioche roll, onion rings and crisp bacon. Mushroom ketchup, french fries and rocket on the side. Come and get it on the #newmenu Book in at buckleysrestaurant.resos.com/booking

Somewhere over the rainbow trout capers lie in a bath of beurre noisette once in a lullaby

"When Pudding Stole the Show" Who remembers 'Roobarb and Custard'? The green dog and pink cat: one just trying to have fun, the other delighting in sabotage... Well this rhubarb and custard mille feuille is both fun and delightful, but in this case the pair are both best buddies

Do you have a 'go-to' starter when you go out for dinner? Or does it depend on what you're having as a main course? How about this chicken terrine to kick off your meal? Served with grape chutney, sorrel, toasted hazelnuts, sourdough toast and chicken butter.

We are delighted to announce our next event night at Buckley's. On Thursday 25th April, we will welcome back some of our extremely talented former students, now successful chefs, who have put together a tantalising tasting menu for our Alumni Dinner. Bookings are open now.

"rum-ba-ba, rum-ba-ba" That's how it goes "rum-ba-ba, rum-ba-ba" Everyone knows What was the cause of their red shiny nose? Could it be rum-ba-ba?

Spiced lentil soup, crème fraîche and croutons. #soupherb pic.x.com/ilpkikn5tg

It's Tapas Evening at Buckley's and we've got the sangria ready to welcome a full house of guests tonight

We had the pleasure of catering for Cheshire Search And Rescue over the weekend at their Licensed Search Technician Course. Our students served up breakfast, lunch and dinner for the hungry crew, including this chicken and leek pie on Saturday night.

Do you like steak? Are you free on Thursday 9th May? If you answered yes to these questions, then this one is for you. Bookings are now open for our Steak Night. See you there?

What a pleasure it was to welcome The International Wine & Food Society for their Annual IWFS AGM Luncheon last week. 5 courses prepared by our students, with accompanying wines.

Due to a cancellation, we have a table available for this Thursday's Alumni dinner. Our former students, Russell and Jack, have planned a fantastic menu and it should be a wonderful evening. You can book online at buckleysrestaurant.resos.com/booking

Freshly baked bread for tonight's alumni dinner.

What a fantastic evening we had last Thursday with our former students, Russell Wood and Jack Vance, returning to cook alongside the team. Hugely inspirational for all the students involved and some fantastic food served to Buckley's guests. A huge thank you to Russell and Jack!