At the UK’s highest restaurant, breakfast wears no watch.
Up on the 40th floor of Heron Tower, Duck & Waffle sweeps diners off their feet with panoramic views of the London skyline, cozied up with a kitchen open around the clock.
From behind the
counter and onto plates Executive Chef Daniel Doherty's dishes are all
about a rich refinement to comforting classics. His latest Duck & Waffle cookbook packs up over 100 recipes to impress any dinner party and calm any craving;
signature dishes – the spicy ox cheek doughnut with apricot jam, or the crispy duck leg confit atop a fluffy waffle, topped with a fried duck egg and mustard maple
syrup – tick all the boxes: sweet, savoury, satisfying.
DEPARTURES: What’s to love about the cookbook that guests won’t find in the restaurant?
Daniel Doherty: Every dish has its own story so that home chefs can learn what inspired each recipe. What’s more, there are 30 recipes in the cookbook that have never been on the restaurant’s menu.
Duck & Waffle has some bold flavour combinations, what blends best represent your culinary style?
DD: ‘Comfort’ and ‘playful’ are two words that characterise my culinary style. Both are captured in dishes that have the sweet-savoury crossover.
What ingredients do you most like working with right now?
DD: Currently, I'm obsessed with Jerusalem artichokes and vegetables in general. I’ve been trying to incorporate them into desserts.
Duck & Waffle is known for its round-the-clock cooking, what’s the perfect late night indulgence?
DD: Duck Eggs baked in cream with winter truffle & gruyère, Spicy Ox Cheek Doughnuts, Foie Gras Crème Brûlée...I could go on and on…