Urban Foraging vs. Urban Decay


Our very own Rich Woods has created a very clever cocktail menu at Duck and Waffle that launches today. Trust us when we say… this is not to be missed! His new drinks menu Urban Foraging vs. Urban Decay explores the use of wild edible ingredients and discarded produce.

From the foraged menu expect to see ingredients like Cherry Blossom, Bark, Pine and Pollen. The Urban Decay cocktails will include Tomato stalk gin, Tomato Leaf Vodka, Banana Skin Cordial and Avocado Skin Tequila. Genius.

The full menu:


Colony Cocktail
Monkey Shoulder, Preserved Cherry Blossom Cordial, Bark, Grapefruit-Formica Rufa, Ginger Ale

Pine Needle Lemonade
Hendricks Gin, Pine, Verjus, Wild Elderflower, Lightly Carbonated

Hopped Scotch
Hopped Dewars Whisky, IPA Cordial, Hay & Hopped Grapefruit Soda

Woodland Negroni
‘Damp’ Gin, Woodland Campari, Moss Vermouth, Formica Rufa Bitters

Jack Daniels, Maple, Salted Caramel, Hay Infusion

Strawberries & Cream
Removed Pimms, Split Cream Vodka, Strawberry Leaf Dry Vermouth

Dill Fino, Pollen, Prosecco

Ex-Presso Martini (No Coffee)
Chicory Root Vodka, Cola Nut & Walnut Shell Liqueurs, Burnt Dandelion Root ‘Expresso’



Green G’n’T
Tomato stalk gin, Tonic

Clarified ‘Green’ Bloody Mary
Tomato Leaf Vodka, ’Green’ Gin, Soil, Bloody Mary Consommé

Meadow Spritz
‘Spring’ Gin, Cut Grass & Asparagus tip Cordial, Wild Elderflower, Citrus, Lightly Carbonated

Banana Split
Cana Brava Rum, Toasted Coconut Husk, Banana Skin Cordial, Sour Milk

Breakfast with Hemingway
Bacardi Carta Blanca, Citrus Blush, Maraschino Liqueur, Burnt Toast

Daily Grind
Soured Vodka, Spent Coffee Grinds, Lemon Leaf Aperitivo, Stone Fruit Liqueur

Avocado Aperitivo
Avocado Skin Tequila, Chocolate Aperitivo, Toasted Walnut Amaro


Duck & Waffle
110 Bishopsgate

Negroni Week

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In honour of ‘Negroni Week’ we thought you’d enjoy a special cocktail recipe by our very own Rich Woods. Why not try his very clever (and tasty) Ristretto Negroni:

Ristretto Negroni
30ml Bombay Sapphire gin
20ml Cocchi di Torino
20ml Campari
10ml Aperol

Make the cocktail and slow drip through a cold-brew coffee tower, through crushed coffee beans. The process takes 24hrs.

Measure 80ml and pour into a mixing tin two-thirds filled with cube ice. Stir until icy cold and strain over a fresh ice block. Garnish with a dehydrated orange wheel.


An Indulgent Afternoon at Chewton Glen

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Last weekend we made a special trip to the New Forest for a Shy PR afternoon getaway to the wonderful Chewton Glen. It’s a firm favourite among the team… to put it simply, its proper lush.

Chewton Glen is the perfect country getaway, it’s not far from London and it’s the very epitome of luxury – its luxury incarnate. The service is unquestionably second to none. It’s perfect for busy Londoners who are in need of much deserved pampering.

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Situated in New Milton, Hampshire, Chewton Glen has something for everyone… a swimming pool, luxury spa, tennis courts, 130 acres of grounds to wander around, and it’s only a 15 minute walk to the beach (can be accessed through the grounds of the hotel).

When we arrived the only thing on our minds of course was food, so we headed straight to ‘The Dining Room’ for Afternoon Tea with a glass of Taittinger Champagne.

Our Afternoon Tea comprised of Scottish smoked salmon, rare roast beef and horseradish, Somerset brie and pear chutney and Flambards egg and cress sandwiches. With warm home-made scones, clotted cream and jam and a tasty selection of cakes – our fave by far was the macaroon!

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After all that food we were stuffed and wanted to walk if off – well at least some of it. We took a leisurely stroll to discover all the little secret corners of Chewton Glen. The grounds are stunning and so peaceful. We got so lost in its beauty we almost forgot we had to head back to London.

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Chewton Glen is the ideal place to surprise a loved one for a romantic weekend, or treat mum to an indulgent Afternoon Tea. Whoever you take it’s guaranteed to get you major brownie points. Chewton Glen is truly a special place and it’s why it’s always top of our list when we need to escape London.


REVIEW: The Fitzrovia Collective


It feels like such a long time ago now but I lived in Fitzrovia from 2005 – 2010. I lived in a wonderful flat just off Goodge Street. Back then the food scene was limited to only a few good restaurants. I spent most of my time drinking in Charlotte Street Hotel (oh how I miss those days) and dining at Fino (now sadly closed).

For special occasions I would head to Pied à Terre or Roka. I’d often meet friends in Soho or Mayfair for meals out. Now the area has completely transformed, it’s bursting with amazing restaurants – I regret ever leaving!


When I heard that chefs Jun Tanaka (The Ninth), Ben Tish (Salt Yard) and Allan Pickett (Piquet) were collaborating for a special event: ‘The Fitzrovia Collective’ I knew it was a night I couldn’t miss.

Plus I recently visited The Ninth and was totally blown away by the skill in the kitchen – so knew this event would be a winner.

‘The Fitzrovia Collective’ is a series of one-night-only dinners offering a six-course tasting menu with the option of wine pairing.

The evening began with a wonderfully crisp Lampo Prosecco served with House bread sticks with anchovy and crème fraiche mousse (Piquet). Followed was Salt Yard’s delicious Pinchos of slow cooked Dorset snail, Iberico pancetta and potato – the Iberico had just the right amount of fat.

Our favourite of the night was the Flamed mackerel, pickled cucumber and sea pursiane cooked by The Ninth.


Up next was Piquet’s heavenly Roast seabass with yeasted cauliflower purée and mushroom persillade.


To finish was The Ninth’s Tart Tatin – it was an absolute thing of beauty! The pastry was light just how it should be and the caramalised apples – just wow. It was served with rosemary ice cream, a first for me but it didn’t disappoint.

I left the restaurant happy and content my only regret of the evening was that I was no longer a of resident of this blooming neighbourhood.

How to sex up your food pics

If you’re like us and you’re always taking pics of your food then this post is for you.


This weekend we did something a little different and booked ourselves on a ‘Level 1 Food Photography Course’ with the super talented William Reveal. Will has years of experience and also teaches courses at Leiths School of Food and Wine.

What first appealed to us when we signed up was that the course promised to be practical with hands-on teaching… and it was just that!


In the morning when we arrived we were welcomed with fresh juice and pastries – a good sign of what was to come.

The morning was spent with Will teaching the class how to correctly use our digital cameras – manually. That’s right folks, there was no automatic usage allowed! We were told the best food images are ones where the user controls their own exposure. Exposure = Shutter Speed + Aperture + ISO. Admittedly it took us a little while to get the hang of it but once we did we spent the rest of the day in the studio shooting, styling, using props, understanding the importance of lighting and capturing our shots from different angles.


Food stylist, Tara Sura worked alongside Will for the day and created a variety of amazing dishes for us to shoot. She also gave top tips on how we could enhance our images by adding props and fresh ingredients.


Throughout the day we took a number of pics that we’re really proud of and it was all thanks to such skillful teaching.

We highly recommend this course if you’re a keen photographer or just simply want to take better pics for your blog or instagram. We certainly feel more confident after the course, it’s amazing how much you can learn in just six hours. Don’t just take our word for it… book now.