Sam Buckley, owner and chef of the Stockport-based restaurant Where The Light Gets In, is marking the upcoming tenth anniversary of his establishment this October with a continued focus on innovative sustainable cooking. Known for its Michelin green star status since 2021, the restaurant blends culinary creativity with environmental responsibility, reflecting Buckley’s commitment to sourcing and sustainability.
Currently, Buckley is developing a new menu item featuring quail stuffed with octopus, a dish inspired by shifts in local marine ecosystems. He points to rising ocean temperatures increasing octopus populations in British waters, which he believes are contributing to the decline of crab numbers in Cornwall. Despite ethical debates around eating octopus due to their intelligence, Buckley advocates for their inclusion in menus as part of a sustainable seafood strategy.
Where The Light Gets In is housed on the top floor of a Victorian coffee warehouse, offering diners an open kitchen experience. Buckley’s approach to his food ventures is often seen as a fusion of culinary art and social engagement. In addition to the restaurant, he runs Yellowhammer, a nearby café and bakery that also functions as a pottery workshop, further reflecting his interdisciplinary outlook.
Last year, Buckley experimented with a burger pop-up in Manchester that utilized meat from a single cow, demonstrating a nose-to-tail culinary philosophy. The temporary venture aimed to explore fast food within a social and historical framework, though it received some criticism from certain media outlets regarding its conceptual approach.
Looking ahead, Buckley plans to open Hypermarché next year, a supermarket adjacent to the restaurant that will serve as both a retail space and an interactive educational environment focused on sustainability and food systems.
Buckley’s social consciousness extends beyond his businesses. He has collaborated with prominent Manchester chef Mary-Ellen McTague through her charity Eat Well MCR, conducting workshops for unaccompanied asylum seekers. The Landing, a rooftop kitchen garden originally created for the restaurant atop a nearby supermarket, has expanded into a community centre hosting gardening clubs and resource workshops, particularly supporting local schools and neurodivergent individuals.
McTague credits Buckley with significantly influencing the regeneration of Stockport’s town centre since 2016, highlighting his role in energizing the local independent business scene. She also notes his pioneering efforts in building direct relationships with farmers and butchers, which she believes have set a new standard for sustainable sourcing in the region’s restaurant community.