Duck & Waffle has been one of the most talked-about restaurant openings in recent years. Located on the 40th floor of Heron Tower on Bishopsgate (so the best views in town) it's London's only upscale 24-hour restaurant, serving an average of 4,000 customers a week. 32-year old Daniel Doherty, winner of Tatler's Rising Star Chef award at the 2013 Restaurant Awards, is the Chef Director and his cooking has turned the restaurant into an instant success.
Daniel's 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.
Rezensionen / Stimmen
There's a lovely, buzzy, let-your-hair-down atmosphere about Duck & Waffle, and the fact that it stays open late for Londoners like me and you who don't wish to be sent to bed by the council at 11pm has made it a new addition to my little black book. It's time to take someone up the Heron Tower. - The Evening Standard
The signature dish here is of course the duck and waffle - a confit duck leg sandwiched between fresh waffle and fried duck egg, drizzled with mustard maple syrup. Other menu delights came in the form of scallops with apple and black truffle, octopus with chorizo, beet covered with caramel honey and pigs ears....In short, Duck & Waffle, (both the dish and the establishment), is lip-smackingly, eye-rollingly, hand-claspingly yummy. - Vogue
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978-1-78472-012-4 (9781784720124)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Dan Doherty has appeared on BBC1's Saturday Kitchen and Channel 4's Sunday Brunch. He is a judge on the BBC1's primetime series Britain's Best Cook. Dan was the Chef Director at London's Duck & Waffle, in the City of London and recently opened his own restaurant, The Royal Oak, in Marylebone, Central London. He won Tatler's Rising Star Chef award at their 2013 Restaurant Awards and the Guardian declared him 'among the high priests of Britain's culinary revival'. He is the author of Duck & Waffle: Recipes & Stories and Toast Hash Roast Mash.
