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Daniel Doherty-Heavenly Cooking in the Sky- The Duck & Waffle Maestro

As one of London’s most visionary and innovative chefs, award-winning Daniel Doherty opened Duck and Waffle in 2012 as their Executive Chef. His versatile experience has brought a dynamic and impressive range of culinary experiences to the impressive Heron Tower in the City of London with its spectacular views. Duck and Waffle offers 24/7 service with Dan’s fantastic inspirations, always using local sustainable British ingredients.

Dan's signature dish, the spicy ox cheek doughnut with apricot jam is extremely popular and has London talking about it constantly in food circles. Another signature dish at Duck and Waffle is the Confit duck leg and a duck egg on a perfectly toasted waffle with a side pot of luscious mustard maple syrup - absolutely delicious. Both dishes are so well-known now, they have iconic status in London.

Like the breathtaking views from the 40th floor over London, Dan's rise as a chef has been meteoric. In 2014, he was named one of London’s '1000 Most Influential People' in the London Evening Standard Eatery category. He is the youngest member to date to be nominated "Rising Star Chef" at the 2013 Tatler Restaurant awards. His achievements have been reflected by prestigious awards and accolades.

Besides his success as a chef, restauranteur and author, his published cookbooks, which have received much acclaim, Dan launched the TMRW Project, which supports people starting out in the industry. He is also an ambassador for Action Against Hunger, a global humanitarian organisation committed to ending world hunger.

In 2017 Dan opened Duck and Waffle Local in St James’ Market, Piccadilly, London. This is a casual spin-off of the quintessential sky-high restaurant.

Dan has written two books, which he describes his style of cooking as "often traditional, sometimes playful" Duck & Waffle: Recipes and stories; and Toast Hash Roast Mash: Real Food for Every Time of Day.

I caught up with Dan at the impressive Heron Tower Duck & Waffle, and asked him a few questions:

Q: Has it been hard to make the sacrifices you made to get to the top?

Hard to say really. It wasn't hard for me as I love what I do, like a lot of chefs, but that doesn't mean it wasn't hard on friends and family around me.

Q: What influences have you had on your British and International cuisine?

I travel a lot, and eat a lot! So I guess I'm always being inspired by that. It's a very organic process.

Q: It is a challenge to constantly innovate?

If it has to be forced, then yes. But generally it's something that happens organically so it's all good.

Q: What are the “trademarks” to your cooking style?

I'm still trying to figure it out! I love traditional methods, but I like to play with my food too.

Q: Any tips/advise to chefs/cooks who are inspired by your traits and method of cooking

Cook what you love to cook, how you love to cook it. It's great to be inspired by things but it's important you find your own way too.

Q; The work with your Project and Charity: why is it so important to you

I cook for a living, yet so many people in the world don't have food. If I can use my job as a way to change that then that can only be a good thing.


Duck and Waffle is an absolute gem: the food, the bar, the atmosphere, the views, and it's open 24/7! It is one of London's most popular and exciting restaurants, and with Dan at the helm, his passion, his love of cooking, zest for life and his dedication to his charities - it's easy to see why he is one of London's top influential chefs.

The spectacular views from Duck and Waffle which is the highest restaurant in London - open 24 hours a day\7 days a week - fabulous!

The views at any time of the day\evening are always breathtaking. The bar offers some of the best cocktails I have tasted in London. Absolutely sublime to eat out of this world celestial food and sipping sublime cocktails watching these views from Duck & Waffle.

An outstanding Chef and an outstanding man - thank you so much Dan Doherty.

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