Duck & Waffle: Recipes and stories by Daniel DohertyDuck & Waffle has been one of the most talked-about restaurant openings in UK in recent years. Located on the 40th floor of Heron Tower on Bishopsgate (so the best views in town) its Londons only upscale 24-hour restaurant, serving an average of 4,000 customers a week. 29-year old Daniel Doherty, winner of Tatlers Rising Star Chef award at the 2013 Restaurant Awards, is the executive chef and his cooking has turned the restaurant into an instant success.
Daniels modern take on European cuisine showcases his culinary diversity, with an emphasis on local, rustic, seasonal and sustainable British ingredients. Signature dishes include Spicy Ox Cheek Doughnut with Apricot Jam, Roasted Essex Beetroot with Goat Curd, Honeycomb & Watercress and of course Duck & Waffle with Crispy Leg Confit, Fried Duck Egg & Maple Syrup.
Photographed by celebrated photographer Anders Schonnemann, the book provides a collection of 100 recipes for breakfast and brunch dishes, small plates (a key part of the Duck & Waffle dining experience), main courses, desserts and cocktails, while also capturing the atmosphere of the restaurant as the sky, cityscape and clientele subtly shift through a 24-hour period.
Breakfast at Duck and Waffle London
Dan Doherty - Duck and Waffle: Recipes and stories
Recreate the magic of the high-rise restaurant at home with three of executive head chef Dan Doherty's recipes here: Colombian eggs, duck-egg brioche and duck-egg cocotte. This is a recipe I picked up in Florida, and it's now our top-selling breakfast dish. Back in March , when I was working at our sister restaurant Sugarcane, in Midtown Miami, one of the Colombian chefs was making breakfast to help aid the fact he felt a little tender after quite a heavy night. He told us about a dish called perico , based on scrambled eggs, spring onions and tomatoes, which he loves to eat when hungover. I loved the lightness of it — in the UK, we tend to go heavy when in need of some TLC, but this was light, and vegetarian. I added some ripe avocado and put the whole thing on toast, and a winner was born. At the restaurant, we offer grilled chorizo sausage or smoked salmon as add-ons.
Located on the 40th floor of Heron Tower on Bishopsgate so the best views in town it's London's only upscale hour restaurant, serving an average of 4, customers a week. Daniel's modern take on European cuisine showcases his culinary diversity, with an emphasis on local, rustic, seasonal and sustainable British ingredients. In , he embraced a unique opportunity to open The Old Brewery, a restaurant and microbrewery located in Greenwich, which received rave reviews and won Best British Restaurant by Time Out magazine in His success also extends beyond the burners as Doherty is now a weekly contributor to The Independent's 'Dish of the Day', where he blogs about being a chef, the industry, recipes and more, as well as Rising Star Chef Tatler Restaurant Awards. Convert currency. Add to Basket.
Editorial Reviews. Review. Dan is a man at the top of his game and The Duck & Waffle Cookbook should be on your list for Santa this year. -- Gavin Hanly * Hot.
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Dan Doherty is the executive chef of the hour restaurant Duck and Waffle, situated at the top of the Heron Tower in the City, where covers are served every day. - So how did he find his Indian adventure? He sips his coffee thoughtfully before replying.
I am often unsure how to feel about cookery books written by restaurant chefs. There is a necessary distinction to be made between home cooking - of which I am a doer - and restaurant cuisine - of which I am an eater. It's necessary because it is often said that to translate a restaurant-derived recipe into a domestic kitchen isn't an easy feat. Daniel Doherty is, undoubtedly, one of my favourite chefs. He's worked all over London as head chef, and is now executive chef at Duck and Waffle - a 40th floor restaurant in the City of London, with the best views and the best food. His style of cooking and use of flavour combinations, he admits, aren't descended from one particular cuisine. It's that variety that makes him so brilliant.