As Group Executive Chef of London’s first 24/7 gourmet dining restaurant, Duck & Waffle, since 2012, Daniel Doherty brings a rich and colourful past to the restaurant, and a rare zeal and vivacity manifested in the energy of his team and the flavours of his menu, which pays homage to classic British cookery.
Challenging the way people think about food, he explains that as a chef, “there is no greater feeling than to watch someone eat and see a smile come across their face as they have this ‘aha moment.’ That’s what cooking is all about.”
Dan is the founder of Chefs of Tomorrow, an initiative to showcase and develop the talent of aspiring young chefs in the UK.
Doherty’s first cookbook, Duck & Waffle: Recipes and Stories, was released in the Autumn of 2014 where this recipe was taken from and he has just published his second recipe book Toast, Hash, Roast, Mash, to critical acclaim. With Doherty at the helm at Duck & Waffle, the unparalleled view of London from the 40th floor has been a mere afterthought to the cuisine.
“I am delighted to contribute to the MND Association’s Eating & Drinking Guide and to share with you my recipe for London Particular – one of my favourite dishes from my first book Duck & Waffle: recipes and stories. The slow cooking of this dish results in bags of flavour from the ham hock – I promise it’s worth the wait! You can either garnish the soup at the end with the suggested accompaniments, or just whiz them all up into the soup if you have particular trouble with swallowing – it’ll still taste delicious. Enjoy!”
Recipe taken from Duck & Waffle: Recipes and stories by Daniel Doherty, Photography by Anders Schønnemann, Published by Mitchell Beazley, www.octopusbooks.co.uk