Duck & Waffle will open the doors to its St James Quarter restaurant on 1st February – the brand’s first UK venture outside of London.
At the helm of Duck & Waffle Edinburgh’s kitchen is Culinary Director Daniel Barbosa and Executive Chef Lucia Gregusova. The menu is built around its namesake dish – made with crispy duck leg confit, fried duck egg and a mustard maple syrup on a buttermilk waffle and supported by a playful take on comfort food – a curated selection of signatures and new, location-specific offerings.
“Edinburgh is one of the most charming cities I’ve been to,” says Daniel Barbosa, “I came across beautiful produce and that has influenced the way the menu was designed. All of our beef, cheese, and shellfish are from Scotland – the quality of the Scottish products is second to none. These preferred purveyors range from Campbell & Sons Quality Meat, Central Produce, and I.J. Mellis cheesemongers, to George Anderson & Sons, David Lowrie Fish Merchants, and Ochil Foods – to name a few.
“We are thrilled to welcome our first guests into Duck & Waffle Edinburgh ,” explains Duck & Waffle Brand Founder Shimon Bokovza, “From the stunning interior design to the creative dishes on our menu it’s an experience that promises elements of surprise and delight for those who dine with us – no matter the time of the day.”