Writer Sanjuna Budhani takes a trip to the clouds to devour the delights of Duck & Waffle’s annual Waffle Week – an occasion that features the dish taking centre stage in a bold sweet and savoury showcase led by Executive Chef Jonathon Bowers
Don’t look down. If ascending ever higher into the sky makes you white knuckled and breathless, brace yourself for, what feels like, a space elevator – taking you to one of the most atmospheric restaurants in London. If you’re a thrill seeker, then get ready for your ears to pop as you glide into the clouds high above London’s Bishopsgate to the 40th floor. No passport needed.
Much to my (quite naive) surprise, Duck & Waffle serves much more than just waffles. The 24/7 restaurant in the middle of the City offers dishes to suit whatever occasion; a Saturday brunch with the girls, a post-club refuel or a Sunday roast to help nurse that hangover.
But we were here to sample their namesake, we were here for specifically for Waffle Week – an annual occasion that features the dish taking centre stage in a bold and imaginative showcase led by Executive Chef Jonathon Bowers.
Waffle mania for mains (plus starters and desserts)
Consisting of three savoury and three sweet waffles, the temporary menu is a whistle top tour of international dishes favoured by the British. The British adoration of lemon desserts is celebrated with the lemon sponge waffle. The Chinese takeaway/ buffet favourite meanwhile – the sesame prawn toast – was upgraded with tiger prawns and ginger.
All centred around, you guessed it, waffles. All the dishes were either layered, enveloped or sandwiched by the honeycombs. What differentiated each dish from your standard waffle fare was the texture and consistency of each offering.
A dense, gooey brownie-like texture was the foundation of the Black Forest dish. Soft, fluffy waffle served as the bun for the Bratwurst, softly yielding to the satisfying snap of the sausage and all that savoury umami. The fattiness cut through with slivers of cucumber and onion.
The star of the menu was ‘The Blackbird’, a deep fried, blackberry jam-filled, milk ice cream topped creation. Cake-like but with a rich, buttery crust that helped keep the dish’s texture varied, the sharpness of the blackberries helping the dish veer away from being too sickly.
British classics, American style
For a dish that traditionally hasn’t captivated the Brits like it has across the pond, the dishes offered during limited edition Waffle Week demonstrate how versatile the waffle can be. Food should be fun and Waffle Week is an almost whimsical, playful take on classics.
While Waffle Week may only come around once a year, make sure you put a pin in your calendar for 2026. I wonder which classic they’ll take on next.
Make it happen
Where: 110 Bishopsgate, City of London, London EC2N 4AY
How: Find out more and make a booking via duckandwaffle.com
Words by Sanjuna Budhani, writer
