Plants Taste Better is a plant-based recipe book that pushes the envelope in terms of showing you what you can accomplish in your kitchen when you combine centre-staging vegetables alongside a deeper understanding of the techniques required to make the ingredients shine.
Plants Taste Better is a plant-based recipe book that pushes the envelope in terms of showing you what you can accomplish in your kitchen when you combine centre-staging vegetables alongside a deeper understanding of the techniques required to make the ingredients shine.
Richard Buckley was raised a vegetarian and, after graduating with a degree in English Literature, he set about studying vegetable cookery whilst working in a series of top British 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 order to increase the general standard of vegan cookery across the UK. His restaurants have been featured in multiple 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.
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