Part-time bar work led to a kitchen job for Rich Bucklow – and the discovery that he had a talent for cooking.
Three years ago he headed for London to learn his craft and build his experience alongside some of the biggest names in the business. And now Rich, aged 27, is back in town as head chef of Sheffield’s latest restaurant.
Back of House is being opened next month, by bar specialist Tom Robjohns and entrepreneur Jaye Taylor, in the former premises of Kitchen, Ecclesall Road.
Rich has spent the last few weeks sourcing local produce and fine tuning his menus. Now he can’t wait to get to work.
“I’m really excited!” he says. “I’d always wanted my own baby – to have the freedom to produce my kind of food.”
His team of four will include sous chef Ryan Homer who first worked with Rich at the Walnut Club, Hathersage.
Rich then trained with Michelin-starred Tom Aikens, thenMark Hix, before joining the fine dining team at London’s RAC Club.
His new menus are modern British cuisine, featuring dishes including his favourite seven-hour braised ox cheek with cauliflower risotto and bonemarrow fritters.