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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: 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

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

Dish of the Day: The importance of brunch

Why, at breakfast or brunch times, people tend to not be interested in the menu on offer, and feel totally fine with making their own?

By | Dish of the Day | Monday, 7 April 2014 at 11:01 am

Dish of the Day: Street food – what is it really?, Dish of the Day

Dish of the Day: Street food – what is it really?

Street food was accessible, affordable and part of a great culture. But something’s gone wrong.

By | Dish of the Day | Saturday, 29 March 2014 at 4:57 pm

Dish of the Day: Cooking in Bangladesh, Dish of the Day

Dish of the Day: Cooking in Bangladesh

I’m here in Dhaka to do my little bit for Learning for Life to erase child labour in a country riddled with it. I’m not going into a charity rant, I’ll leave that to them, but what I can do is try to cook something tasty for key Bangladesh politicians. That’s the plan, anyway.

By | Dish of the Day | Monday, 24 March 2014 at 9:55 am

Dish of the day: English chefs, Dish of the Day

Dish of the day: English chefs

Not so long ago, the catering industry was the go to place for those who didn’t know what they wanted to do, or couldn’t do much else.

By | Dish of the Day | Monday, 17 March 2014 at 1:58 pm

Dish of the Day: Celebrities and restaurants, Dish of the Day

Dish of the Day: Celebrities and restaurants

The effect a celebrity can have on a business can’t be ignored, no matter what you might think of them – celebrities need to eat just as much as the next person.

By | Dish of the Day | Sunday, 9 March 2014 at 6:29 pm

Dish of the Day: The customer is always right, Dish of the Day

Dish of the Day: The customer is always right

Ok, we know our business is dependent on our customers, or guests, as we prefer to refer to them as, but we also know that they are most certainly not always right.

By | Dish of the Day | Monday, 3 March 2014 at 11:04 am

Dish of the Day: The Italian Dream, Dish of the Day

Dish of the Day: The Italian Dream

For years now chefs, food writes and all people passionate about eating have wished the attitude to produce and source food was taken with such care and seriousness as the Italians do.

By | Dish of the Day | Monday, 24 February 2014 at 2:41 pm

Dish of the day: Poached eggs, Dish of the Day

Dish of the day: Poached eggs

“Add a little white wine vinegar to the water, and it’ll help the white set and give you lovely poached eggs”.

By | Dish of the Day | Monday, 17 February 2014 at 1:42 pm

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