Duck & Waffle by Dan Doherty
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 the celebrated 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.
Try your hand at some of the dishes that make this Heron Tower restaurant one of the most exciting in London* Harper’s Bazaar *
The 24-hour restaurant's first cookbook is full of its classic recipes from brunches that include cheesy baked eggs through to light desserts of baked peaches. * Red *
High on the 40th floor of a City of London skyscraper, Duck & Waffle might seem off-limits to mere mortals, but the restaurant's comforting food is perfect at home, whether it's hangover hash in the morning or braised pork belly for dinner. * Observer Food Monthly *
The 24-hour restaurant's first cookbook is full of its classic recipes from brunches that include cheesy baked eggs through to light desserts of baked peaches. * Red *
High on the 40th floor of a City of London skyscraper, Duck & Waffle might seem off-limits to mere mortals, but the restaurant's comforting food is perfect at home, whether it's hangover hash in the morning or braised pork belly for dinner. * Observer Food Monthly *
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.
| SKU | Unavailable |
| ISBN 13 | 9781784724498 |
| ISBN 10 | 1784724491 |
| Title | Duck & Waffle |
| Author | Dan Doherty |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Octopus Publishing Group |
| Year published | 2017-10-05 |
| Number of pages | 224 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |