Duck and waffle recipes and stories

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duck and waffle recipes and stories

Duck & Waffle: Recipes and stories by Daniel Doherty

Duck & 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.
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Published 06.01.2019

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Dan Doherty - Duck and Waffle: Recipes and stories

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.

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.

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.
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4 thoughts on “Duck & Waffle: Recipes and stories by Daniel Doherty

  1. 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.

  2. 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.

  3. Buy Duck & Waffle: Recipes and stories 01 by Dan Doherty (ISBN: ) from Amazon's Book Store. Everyday low prices and free delivery on.

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