Duck and Waffle Menus - From Breakfast to Dinner and More

Lost for ways to transform your sprouts from little green fart bombs into something people are actually happy to consume?

Then look no further, because Tom Cenci, Head Chef at London’s super-snazzy Duck and Waffle, is here to solve all your Brussels sprout woes.

Tom told us: ‘This is a killer recipe for using spouts. It’s more of a warm salad than a side dish, but I’ve never had any complaints when serving this at the table for Christmas.’

It sits above the latest outpost of a chain called Sushisamba which I do actually hate, and I haven't even eaten there. I don't need to. It's a fusion of Japanese, Brazilian and Peruvian food, which is the sort of thing that makes me want to punch people, regardless of the interplay of the various national groups over the centuries. Even the name is a culinary non sequitur. Sushi is all "precise" and "delicate", samba is all "look at my arse" and "don't you want to do me".

I stood for a few minutes in the dining room. It's full of the sort of people who hate sushi and really want a grilled-chicken salad. It has an open terrace which will only be usable for four weeks of the year and which is surrounded by an easily leapable glass barrier – risky, given the way things have been in the City recently. Then again, a cull of bankers isn't such a bad idea.

Which makes the sharp knee-to–the-groin of the wine list so shocking. As is traditional I ordered the second-cheapest wine on the list. It was an Albariño at £30. They'd run out. Big surprise given that most people would have to be on Bob Diamond's severance payment to afford the rest. I went for the cheapest at £28. It tasted sordid. They intend to be open 24 hours a day so you can come to eat good-value food and be ripped off on the wine at any time, while watching London sleep. It's something every city needs.

Lost for ways to transform your sprouts from little green fart bombs into something people are actually happy to consume?

Then look no further, because Tom Cenci, Head Chef at London’s super-snazzy Duck and Waffle, is here to solve all your Brussels sprout woes.

Tom told us: ‘This is a killer recipe for using spouts. It’s more of a warm salad than a side dish, but I’ve never had any complaints when serving this at the table for Christmas.’

 
 
 
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