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  • Pork with rosemary, thyme and garlic

    Pork with rosemary, thyme and garlic

    Trina Hahnemann uses pork foreloin or ‘pork roast’, one of the most popular cuts of meat in Scandinavia, though this cut is not as well known as it once was in Britain; serve it with the crisp pork rind on top

  • King prawn salad

    King prawn salad

    Gioconda Scott's simple salad combines freshly-cooked king prawns with salad vegetables to make a delicious dish

  • Pork belly hot pot

    Pork belly hot pot

    Pork belly is a cheap but delicious cut of meat, and Jun Tanaka makes the best of its fatty texture in a meltingly good soy-based hot pot

COMMENTS MADE

  • On Buckinghams Hotel & Restaurant With One Table:

    Posted on 13th of August 2007

    Review by Martin Edmunds: I have twice had the table at Buckinghams for friends. The last occasion was my wife's 50th and she and her best friend spent a memorable day sourcing and preparing food under Nick's guidance for the sumptuous banquet, complimented by exceptional wines, we enjoyed that night. We stayed the night in a lovely room and had a superb breakfast the next day. I have bored many people rigid with praise of the establishment. It is well worth the drive from Doncaster to spend an evening in this friendly establishment that can produce service and food to the highest standard. This is not a `stuffed shirt' restaurant - it has a refreshing informality for the level of cuisine.