Sam Buckley, chef at Where The Light Gets In in Stockport, shares his musings on various aspects of British seasonal food, cooking and produce.

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8 features

Sam Buckley: on bakeries
Sam Buckley: on bakeries
by Sam Buckley
30 May 2022
The opening of Yellowhammer bakery and pottery from the team behind Where The Light Gets In prompts Sam to think about the cost of good food and who has access to it.

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Sam Buckley: on seaweed
Sam Buckley: on seaweed
by Sam Buckley
28 March 2022
A trip to Wales' northern coastline rewards Sam and the team at Where The Light Gets In with an abundance of seaweed and coastal herbs to work with back in the kitchen.

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Sam Buckley: on Michelin
Sam Buckley: on Michelin
by Sam Buckley
1 March 2022
Chef Sam Buckley recalls a mysterious meeting with one of Michelin's own inspectors, before sharing his thoughts on the Guide, his Michelin Green star and how the little red book could lead the charge in changing kitchen culture for the better.

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Sam Buckley: on the hunt again
Sam Buckley: on the hunt again
by Sam Buckley
27 January 2022
After a somewhat raucous day out on a ‘social’ shoot, chef Sam Buckley heads deeper into the marshes to experience a more serene, laidback evening hunting game birds as the sun sets.

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Sam Buckley: on the hunt
Sam Buckley: on the hunt
by Sam Buckley
29 December 2021
Sam attends his first ever duck shoot along the Fylde coast in Lancashire to gain an insight into the rural British world of wellies, gun dogs and port.

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Sam Buckley: on the 'Hungry Gap'
Sam Buckley: on the 'Hungry Gap'
by Sam Buckley
27 November 2021

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