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Dan Doherty

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Dan Doherty

Winning the Academy of Culinary Arts scholarship at 16, Doherty became a senior sous chef at 21. He opened the Old Brewery in Greenwich at 25, of which this paper's restaurant reviewer said: "I can't think of many better options than dinner at the Old Brewery. He is now mostly to be found 40 floors up the Heron Tower, at the acclaimed Duck Waffle, where he’s head chef. He is 28-year-old.

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Dish of the Day: The importance of exercise, Dish of the Day

Dish of the Day: The importance of exercise

Chef Dan Doherty discusses the importance of exercise – and how cycling has woken up his competitive sporting side

By | Dish of the Day | Wednesday, 30 July 2014 at 6:09 pm

Dish of the Day: The problem with salt, Dish of the Day

Dish of the Day: The problem with salt

Salt in a restaurant? Dan Doherty defends it’s place

By | Dish of the Day | Monday, 14 July 2014 at 7:00 am

Dish of the Day: The power of front of house, Dish of the Day

Dish of the Day: The power of front of house

Which is more important: service or food? Dan Doherty lays out the reality

By | Dish of the Day | Tuesday, 8 July 2014 at 5:29 pm

Dish of the Day: The Royal Academy of Culinary arts, Dish of the Day

Dish of the Day: The Royal Academy of Culinary arts

10 years ago almost to the day, I graduated from the specialised chefs scholarship, which is run by the academy of culinary arts. It’s a very prestigious course, which is responsible for training some very fine chefs, and, me.

By | Dish of the Day | Friday, 27 June 2014 at 12:32 pm

Dish of the Day: It’s a lifestyle, Dish of the Day

Dish of the Day: It’s a lifestyle

Chefs work unusual hours, on their feet, in high pressure environments. As a result their diets can often be worse than the most ill-informed eater

By | Dish of the Day | Thursday, 5 June 2014 at 4:38 pm

Dish of the Day: Staff worth their weight in gold, Dish of the Day

Dish of the Day: Staff worth their weight in gold

CVs can be deceptive

By | Dish of the Day | Monday, 19 May 2014 at 10:53 am

Dish of the Day: Humble pie after haughty words, Dish of the Day

Dish of the Day: Humble pie after haughty words

You may recall a post I did a few weeks back, whereby I express my sincere dislike of an upcoming book called ‘Chop Chop’ by Simon Wroe

By | Dish of the Day | Monday, 5 May 2014 at 3:44 pm

Dish of the Day: Rushed to review?, Dish of the Day

Dish of the Day: Rushed to review?

As critics and bloggers clamor to eat first at the latest culinary offering in town, Dan Doherty questions where this attitude leads semi-established restaurants

By | Dish of the Day | Monday, 28 April 2014 at 5:31 pm

Dish of the Day: Pride in home cooking might be on the rise but we can’t be swayed by the greasy appeal of the takeaway, Dish of the Day

Dish of the Day: Pride in home cooking might be on the rise but we can’t be swayed by the greasy appeal of the takeaway

A preview screening of Chef showed we’re well on our way to becoming a nation of cooking-lovers. But our attitude to takeaways has got to change – now

By | Dish of the Day | Tuesday, 22 April 2014 at 12:34 pm

Dish of the Day: Times gone by, Dish of the Day

Dish of the Day: Times gone by

The hospitality industry is changing and its representation in the media should reflect that

By | Dish of the Day | Monday, 14 April 2014 at 3:42 pm

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