In the kitchen with...Dan Doherty, Executive Chef at Duck & Waffle


Hi Dan! What projects are you currently working on?

I can't disclose much unfortunately! But we've got lots of exciting projects planned for the new year involving young chefs and something we're working on called the tomorrow project.

What's a typical day of work like for you?

There's usually a lot of development work in the kitchen; tasting, trying and testing new dishes.

What's the toughest thing you've had to cook?

I think anything where I need to cook out of my comfort zone. This can be when you find an ingredient you don't know much about or you've got to cook in an unfamiliar environment.

What's your favourite guilty pleasure food - both savoury and sweet?

Savoury food has to be shameless hangover food - McDonalds, even Pot Noodles sometimes. And sweet would probably have to be chocolate. I love things like Cadbury's and maltesers...

If you had to pick a restaurant to eat the last meal of your life, where would it be?

The first would be 3-michelin star French restaurant, Paul Bocuse. It's just incredible. In London, it would have to be the River Cafe in Hammersmith. 

If you weren't a chef, what would you be doing?

Probably something in sport and fitness. I love football, cycling, running and boxing.

What's your secret weapon in the kitchen at Christmas?

Wine. I love a Chardonnay or Chablis, and definitely recommend Lebanese red wine. Also, similar to goose fat for roasts, pork fat is excellent too and gives a a great subtle pork flavour.

Which cuisine would you like to learn more about?

Ideally, I'd like to master Japanese food. I think every country has a different way of creating Japanese food and I'd love to train the traditional way.

Aside from the delicious food, what's something you do at Duck & Waffle to stand out from the crowd?

We're open 24h and I try to make sure we've got a relaxed, chilled atmosphere where people can have a good time. It's about not being what diners would expect you to be - a lot of skyscrapers around the world can be quite tense so a good atmosphere on top of great food is important.

110 Bishopsgate, London EC2N 4AY
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