Daniel Doherty - Saturday Kitchen Recipes

Daniel is Executive Chef at Duck Waffle, which opened in August 2012 on the 40th floor of the Heron Tower, at 110 Bishopsgate in the City of London.

The busy restaurant is open 24 hours a day, seven days a week and boasts unparalleled views across London. Daniel’s modern take on European cuisine showcases his culinary diversity, with an emphasis on local, rustic, seasonal and sustainable British ingredients.

Most recently, Daniel won the Rising Star Chef Award at the Tatler Restaurant Awards 2013.

Born in Shrewsbury, Shropshire, Chef Daniel Doherty began a specialised chefs scholarship in conjunction with Bournemouth Poole College in 2000. The three year Advanced Apprenticeship offered Daniel the opportunity to train in all aspects of professional cookery to the highest level.

After a three month college introduction to catering, Daniel was placed in Michelin-starred restaurant, 1 Lombard Street, London. During this time he was promoted from Apprentice to Commis, Demi Chef and then Chef de Partie.

Daniel began working between the two sister restaurants of 1 Lombard Street Noble Rot, Mayfair, and Graze Restaurant and Bar, Maida Vale, where he was promoted from Chef de Partie to Junior Sous Chef.

He then worked at Roux Fine Dining between 2006 and 2008 and was promoted from Junior Sous Chef to Senior Sous Chef. His first Head Chef role was at The Ambassador in Exmouth Market in 2008, followed by The Empress in Victoria Park 2009, and The Old Brewery in Greenwich 2010.