Dan Doherty - Duck & Waffle - Octopus

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    • ISBN:9781784720124
    • Publication date:06 Oct 2014

Duck & Waffle

Recipes and stories

By Dan Doherty

  • Hardback
  • £25.00

The first cookbook from one of London's most exciting and celebrated new restaurants.

Duck & Waffle is the first cookbook from one of London's most exciting and celebrated new restaurants.

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. 29-year old Daniel Doherty, winner of Tatler's Rising Star Chef award at the 2013 Restaurant Awards, is the executive chef 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.

Biographical Notes

Born and raised near Shrewsbury, Daniel Doherty trained at Michelin-star-rated 1 Lombard Street in London. In 2010, 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 2010.

As Executive Chef of Duck & Waffle, Doherty's menu pays homage to classic British cookery while embracing many other culinary influences - always with an emphasis on using great ingredients. 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 2013 (Tatler Restaurant Awards).

  • Other details

  • ISBN: 9781845339418
  • Publication date: 06 Oct 2014
  • Page count: 224
  • Imprint: Mitchell Beazley
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. — Grace Dent, 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. — Venetia Van Hoorn Alkema, Vogue
This lovely book will inspire home cooks everywhere and the images perfectly capture the atmosphere of his Heron Tower restaurant. — The Bath Chronicle
Warm, Rich and Comforting. Duck & Waffle is known for its round-the-clock, clever, modern cooking. Chef Dan Doherty's indulgent recipes are perfect for chilly autumn days. — AskMen UK
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 Dinners
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