Duck & Waffle London, on the 40th Floor of 110 Bishopsgate, has appointed Elliott Grover as its new executive chef.
Grover joins from the Ned hotel in the City of London, where he was head chef, having also worked as head chef at Hix Soho and sous chef at Scott’s Mayfair. He is understood to have replaced Daniel Barbosa, who took the reins at the restaurant at the end of last year following the departure of Tom Cenci to launch Loyal Tavern.
David O’Brien, executive director of operations for Duck & Waffle London, said: “We’re thrilled to have Elliott at the culinary helm. Between the rigorous pace of our 24/7 operation to the premium quality and craft of our cuisine, he’s accepted a demanding position. It’s clear that Elliot is driven by a challenge. And, that motivation – coupled with his raw talent – is exactly the way we’d like to open the next chapter of Duck & Waffle.”
Grover said he is eager to bring a fresh approach in the kitchen “while keeping its classics well where they belong”.
New dishes on the menu will include twice-baked Keens Cheddar souffle, featuring Parmesan sauce and shaved winter truffles; hanger steak with roasted bone marrow; Hereford garden snails, garlic and parsley; and hog-washed Jersey rock oysters.
The 100-cover restaurant, opened in 2012 in Heron Tower, offering a playful take on traditional British cuisine with broad European influences emphasising local, rustic, seasonal and sustainable ingredients.
Cenci worked at the restaurant for six years, leaving approximately eight months after the resignation of chef director and former executive chef Dan Doherty in April 2018.