Emma Duggan is a versatile chef who has clocked up 25 years’ experience including working with some of the most passionate chefs in the business; Gordon Ramsay and Angela Hartnett, and more recently for Oliver Peyton in Peyton and Byrne kitchens at the Wallace Collection and Inn the Park (St James’ Park).
She as worked as Head Chef at the Whitechapel Gallery Dining Room under the guidance of Angela Hartnett (Consultant Chef) and a spell at Angela’s Café Murano and Pastificio in Covent Garden gave her some front-of-house coffee shop and deli experience to bring to her own café and dining room.
A spell working freelance involved consulting to help get start-ups off the ground along with event work, weddings, corporate team building and large sporting events including the busy IOC suites at the London 2012 Olympics.
Emma favours seasonal ingredients and fantastic flavours and brings straightforward yet delicious dishes, along with a big personality and an expertly designed drinks list to WALNUT on this busy corner in Finsbury Park.
Suppliers and provenance
WALNUT uses smaller, local suppliers wherever possible and builds solid relationships with them to maintain high standards and good costing. Knowing where produce comes from is important and meat is supplied by Direct Meats, an Essex-based butcher who uses surrounding farms in the Dedham Vale for beef, while their pork comes from Suffolk breeders; Dingly Dell and their Creedy Carver chickens are reared in Devon by a husband and wife team.
Fish is supplied by St Ives based fishmonger; Celtic Fish and Game, a family run business who use day boats for their supplies and courier into London five days a week. Fruit and veg comes from New Covent Garden market; as well as local grocers while trying to use British-grown produce where possible.