Tom Cenci from the Duck and Waffle graduated from the Academy of Culinary Arts at Bournemouth and Poole College whilst working at the Michelin starred Cliveden Hotel for 4 years under an apprenticeship scheme where he was to perfect his craft.
Moving onto Michelin starred No.1 Lombard Street Restaurant, he cut his teeth under the guidance of Herbet Berger before embarking on a stint in Paris at 2 Michelin starred Restaurant Lauren, for 6 months. He then moved back to the UK to work in Noble Rot in Mayfair, a trendy private member’s club serving modern cuisine for a number of years before getting the travelling bug once more and moved out to Istanbul where he worked as Head Chef covering the opening of Harvey Nichols 5th Floor restaurant. He continued there for two years. The next stage in his rise to success was a two year residency at at Nita Lake Lodge in Whistler, Canada, a 5 star boutique hotel. After returning to the UK once more he ran a small Gastro Pub in West London for a year with much success – winning multiple awards.
Now in his 4th year at Duck & Waffle – The Uk’s highest restaurant, with unparalleled views of London, Tom has faced many challenges whilst managing the logistics of running the kitchen at a restaurant open 24 hours a day 40 storeys high but insists the highs far outweighs the lows….so to speak!
Marmite Coq au Vin
2 garlic cloves, crushed
Sprig of fresh thyme
2 bay leafs
1 star anise
200g brown mushrooms
3 carrots & 2 onions
1 bottle of red wine
1 whole chicken
250ml chicken stock
1 small tub of marmite
½ bunch of parsley
Potatoes for mash potato (can be made in advance whilst the chicken is cooking)
Prepare the chicken by cutting the breasts and legs from the carcass, you can use the bones to make a chicken stock to avoid waste. Save any excess chicken skin in a container in the fridge to be cooked later in the recipe. Cut the thighs from the legs and place all into a casserole dish with the breasts. Pour over the red wine, then add the star anise, bay leaves, sliced garlic and thyme, cover with cling film and leave for 1 day to marinate, 2 days would be even better.
Drain the wine from the chicken add the wine to a large sauce pan then bring to the boil. In another pan add a little olive oil. Season the chicken with salt and pepper then sear it on all sides until just browned then place back into the casserole dish. Deglaze the chicken pan with a little of the red wine from the saucepan and pour over the chicken. Then add a little more olive oil to the pan the chicken was cooked in, dice the bacon and slice the onions and add to the pan and allow to colour, chop the carrots and slice the mushrooms then add to the same pan, allow to cook for a few minutes then add all to the casserole dish with the chicken.
Deglaze the pan again with a little more red wine and add to the chicken, with the remaining red wine add the chicken stock and all the marmite then bring to the boil until the marmite melts, taste for seasoning, add a little salt if needed then add enough of the liquid to the casserole dish to cover, if it isn’t you can add a little more stock or some water. Place the dish into the oven and cook at 160.C for about 1 1/2 hours or until the chicken is tender and falls away from the bone. Allow to cool for 20 minutes on the side. Whilst the chicken is cooking you can make some mash potato.
Whilst the chicken is cooling place the excess chicken skin that was saved before between two flat trays lined with parchment paper, place into the oven at 180.C for about 10 minutes until it is golden and crispy, then allow to cool. Serve the chicken with a little mash potato and some crispy chicken skin and finish with some chopped parsley.