The Seven Sins of Dan Doherty |
Group Executive Chef, Duck & Waffle |
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His culinary achievements have been honoured in the form of prestigious awards and accolades, including the title of “Rising Star Chef,” which he received at the 2013 Tatler Restaurant Awards, his acceptance into The Royal Academy of Culinary Arts as the youngest member to date in 2014 and being named one of London’s “1000 Most Influential People of 2014” in the Tastemaker category by the London Evening Standard.
His success since joining the Duck & Waffle team extends beyond the burners. Throughout 2013, Doherty was a weekly contributor to The Independent’s “Dish of the Day,” where he blogged about being a chef, the industry and latest trends. Doherty’s first cookbook, Duck & Waffle: Recipes and Stories, was released in the Autumn of 2014, featuring over 100 of his signature recipes and kitchen anecdotes. The cookbook has received unprecedented critical acclaim, landing a spot on Great British Food magazine’s “Book of the Year” lineup with other notable reviews in numerous publications, including The Times Magazine, which raved, “If you can’t make it to Duck & Waffle, you can still start the day in style with recipes from Doherty’s new cookbook.” |
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In this role, Doherty penned recipes, answered questions from home chefs in an ‘Ask the Chef’ column and posted how-to videos on the publication’s website. 2015 also marked the launch of Chefs of Tomorrow, Doherty’s initiative to showcase and develop the talent of aspiring young chefs in the UK.
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. |
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Wrath - What makes you angry about the hospitality industry?
Being offered still or sparkling water. Tap is fine, and should be brought to the table without question.
Greed - If all your food fantasies came true what would be on your Plate?
A proper Sunday roast, with beef, pork, lamb & chicken, stuffing, pigs in blankets and 100 roasties. A pint of gravy. A steamed treacle pudding with custard and the jobs a good’un.
Sloth - What do you do to unwind?
Exercise. Boxing or cycling. Or drink too much.
Pride - What are you most proud of?
This is a tough one. I’m proud of everything I’ve done, but not in an arrogant way. If I had to choose, I’d probably have to say my new book Toast Hash Roast Mash, I don’t have the security of the restaurant if it’s not well received, I’m all on my own and have to take the criticism when it comes my way. So far it’s gone really well, so fingers crossed it stays the same!
Lust - Is there anything that you are still lusting to achieve?
Apart from retiring at 40 years old in Hawaii, I just want a nice, peaceful and stress-free life. Whatever that takes, I’m lusting for.
Envy - who are you most envious of?
I’d have to say Jamie Oliver. He’s become incredibly successful whilst doing the right thing, and doing things the right way.
Gluttony - have you ever over indulged?
Every other day. I have chronic over ordering syndrome. Also FOMO of something great on a menu, so I order the lot.
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We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
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