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Dan Doherty

Steak night by Dan Doherty

Pan-fried steak SERVES 8 Preparation time none Cooking time see method, plus 10–30 minutes resting 1kg (2lb 4oz) bone-in rib eye steak 1kg (2lb 4oz) bone-in sirloin steak vegetable oil knob of butter sprig of […]

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Related Categories: Cookbook Confidential

“Eggs Benedict” salt beef bagel & mustard hollandaise

Eggs Benedict, along with its siblings Eggs Royal and Eggs Florentine, is up there with the most famous of egg dishes. Traditionally, it’s a toasted muffin, sliced ham, a poached egg and a good lashing […]

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Related Categories: Cookbook Confidential

Recipe of the Week: Chicken & Waffles

This dish inspired the Duck & Waffle, and what a dish it is – humble, comforting and, most importantly, healing, I truly love cooking and eating this old classic – it makes the best brunch. […]

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Related Categories: Cookbook Confidential

Recipe of the Week: The PBJ

PBJ pops up in many of my recipes and dishes at the restaurant in different guises. It’s such a great combination, endorsed, of course, by the one and only Mr Presley. The crumbled shortbread adds […]

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Related Categories: Cookbook Confidential

Top 5: Dan Doherty’s Top 5 Ingredients for Autumn

We asked Duck & Waffle’s Executive Chef, Dan Doherty, for his top five ingredients for Autumn. Jerusalem artichokes Roasted with garlic and thyme, the nutty, earthy flavour gets me every time. Guinea fowl Pot roasted […]

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Related Categories: Cookbook Confidential

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