Duck & Waffle has been one of the most talked-about restaurant openings in recent years. Located on the 40th floor of Heron Tower on Bishopsgate (so the best views in town) it`s London`s only upscale 24-hour restaurant, serving an average of 4, 000 customers a week. 29-year old Daniel Doherty, winner of Tatler`s Rising Star Chef award at the 2013 Restaurant Awards, is the executive chef & his cooking has turned the restaurant into an instant success. Daniel`s modern take on European cuisine showcases his culinary diversity, with an emphasis on local, rustic, seasonal & sustainable British ingredients. Signature dishes include Spicy Ox Cheek Doughnut with Apricot Jam, Roasted Essex Beetroot with Goat Curd, Honeycomb & Watercress & of course Duck & Waffle with Crispy Leg Confit, Fried Duck Egg & Maple Syrup. Photographed by celebrated photographer Anders Schonnemann, the book provides a collection of 100 recipes for breakfast & brunch dishes, small plates (a key part of the Duck & Waffle dining experience), main courses, desserts & cocktails, while also capturing the atmosphere of the restaurant as the sky, cityscape & clientele subtly shift through a 24-hour period.