Not content with just 24-hours (International Waffle Day on March 25th) to celebrate the humble breakfast item, Duck & Waffle is set to introduce a week-long celebration with waffles for breakfast, lunch and, you guessed it, dinner.

From the restaurant’s top-selling namesakes to a slate of brand new offerings inspired by quintessentially British desserts, Executive Chef Elliott Grover and Pastry Chef Robert Singer have worked together to curate an impressive limited-edition menu, available for one week only.

Leading up to International Waffle Day on Friday 25th March, Duck & Waffle’s ‘Waffle Week’ will redefine the art of the waffle by offering a variety of takes on the traditional breakfast dish.  The early morning menu features everything from the iconic Duck & Waffle (crispy leg confit, fried duck egg, mustard maple syrup) to the Full Elvis (PBJ, caramelised banana, Chantilly cream, all the trimmings), and not forgetting, Crab and Avocado Benedict (Isle of Portland crab, poached hen’s egg, avocado, hollandaise, sriracha).

For lunch and dinner, expect new creations inspired by traditional British desserts — each with a unique Duck & Waffle twist.  Highlights include the rich Black Forest Waffle with rich dark chocolate, cherry compote, Chantilly cream, and cherry ice cream; an indulgent Red Velvet Waffle adorned with lashings of cream cheese frosting and raspberry coulis; the comforting Yorkshire Rhubarb & Custard Waffle – a staple British favourite; and a heavenly Sticky Toffee Pudding Wafflelaced with butterscotch sauce and clotted cream.

110 Bishopsgate, London EC2N 4AY