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Features recipes from the London restaurant, including Colombian eggs, slow-braised pork belly with Vignole, and baked Alaska with strawberry juice.
作者簡介
Born and raised near Shrewsbury, Daniel Doherty trained at Michelin-star-rated 1 Lombard Street in London. In 2010, he embraced a unique opportunity to open The Old Brewery, a restaurant and microbrewery located in Greenwich, which received rave reviews and won Best British Restaurant by Time Out magazine in 2010.
As Executive Chef of Duck & Waffle, Doherty brings a rich and colorful past to the restaurant, and a rare zeal and vivacity manifested in the energy of his team and the flavors of his menu, which pays homage to classic British cookery. His success also extends beyond the burners as Doherty is now a weekly contributor to The Independent's 'Dish of the Day', where he blogs about being a chef, the industry, recipes and more, as well as Rising Star Chef 2013 (Tatler Restaurant Awards).
As Executive Chef of Duck & Waffle, Doherty brings a rich and colorful past to the restaurant, and a rare zeal and vivacity manifested in the energy of his team and the flavors of his menu, which pays homage to classic British cookery. His success also extends beyond the burners as Doherty is now a weekly contributor to The Independent's 'Dish of the Day', where he blogs about being a chef, the industry, recipes and more, as well as Rising Star Chef 2013 (Tatler Restaurant Awards).
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