Ben McCormack, editor of Imbibe's sister publication Square Meal, presents My Taste with Bibendum Wine, a series of programmes interviewing renowned chefs and restaurateurs.
This month McCormack talks to Duck & Waffle's Daniel Doherty about his favourite restaurants, dishes and wines, including a tasting of Catena wine from Argentina.
Catena Malbec Appellation Vista Flores 2012
The grape variety used to make this wine is Malbec, a red grape with a very thick skin. The Malbec grapes used to make this wine are grown in the Mendoza region of Argentina, which receives lots of sunshine and is at high altitude - Malbec thrives in these conditions.The Appellation Vista Flores refers to the single vineyard site that the grapes for this wine come from. This is a typically big, rich, dark Malbec, with flavours and aromas of plums, dark chocolate and blackberries, with some spice and pepper.
Duck & Waffle executive chef Daniel Doherty
Native Brit Daniel Doherty is well on his way to becoming one of the most prominent chefs in London’s culinary scene. Born and raised in Shrewsbury, Doherty started his career while enrolled in The Royal Academy of Culinary Arts at an apprenticeship with Michelin starred 1 Lombard Street in London.
Following 1 Lombard, Doherty experimented with modern cooking at Noble Rot. Soon after, he moved to his next challenge at Roux Fine Dining. In 2008, Doherty accepted a head chef position at The Ambassador, a modern European restaurant in Exmouth Market. Shortly thereafter, he accepted the position of head chef at The Empress in Victoria Park, expanding his knowledge of modern British food.
In 2010 Doherty opened The Old Brewery, a restaurant and microbrewery located in Greenwich. Spearheading a British food renaissance, Doherty crafted the Brewery’s artisanal menu, sourcing wild meats from Scotland, Ireland and the North of England and fresh produce from local markets.
Ready for a new challenge, Doherty accepted the role of executive chef at Duck & Waffle, London’s first 24-7 gourmet dining restaurant in 2012. He 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.
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.
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.