Duck & Waffle London welcomes Elliott Grover as new Executive Chef with bold autumn menu

Duck & Waffle London has named Elliott Grover as its new Executive Chef. The restaurant has also launched a fresh autumn menu, featuring seasonal dishes and updated raw bar selections. Grover brings a decade of culinary experience to the role.

Grover’s career in cooking began at 16 when he joined Le Caprice in London. Over the years, he worked at notable venues like Hix Soho and The Ned before taking on his latest position. He has long admired Duck & Waffle, having followed the restaurant since its 2012 opening.

The new autumn menu offers a mix of snacks, small plates, large plates, and sides. Among the standout dishes is the Twice Baked Keens Cheddar Soufflé, a vegetarian option topped with Parmesan sauce and shaved winter truffles. Another highlight is the Hanger Steak, served with roasted bone marrow, Hereford garden snails, garlic, and parsley. The raw bar has also expanded, now including Hog Washed Jersey Rock Oysters. David O’Brien, Executive Director of Operations, shared his enthusiasm for Grover’s appointment and the fresh menu.

Grover’s arrival marks a new chapter for Duck & Waffle, with his seasonal dishes now available to diners. The updated menu reflects his culinary background and the restaurant’s commitment to bold, inventive flavours. Guests can expect a mix of classic and contemporary plates throughout the autumn season.