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Sunday Sessions - Brickhouse Bakery

On Sunday's we often invite a food writer, cook or someone from the world of food whose work we admire and respect to come and cook a sharing feast with us.   We're were delighted to share in some of the wonderful recipes and stories from Olia Hercules in her new book Kaukasis not so long ago and we have some other great people coming up.

Brick House Bakery: Fergus & Sharmin Jackson of the Brockhouse bakery easily make the best sourdough in London.  They're be with us on the 29th October and the menu will le as follows.

To Start

Rye grain risotto, cavolo nero & Gorgonzola

chargrilled lamb riblets & skordalia

Roasted pied du mutton, charred sourdough, pecorino & wild rocket


Roast poussin on country white

Charred purple sprouting broccoli , rosemary & anchovy butter


Sourdough ice cream


Gauda & rye crackers


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1:00pm 1:00pm

Little Duck The Picklery

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We'll soon be opening Little Duck The Picklery our new fermenting studio, wine bar and eatery, located at 68 Dalston Lane.  It's here will be experimenting and making our range of fermented drinks and food which will be available to buy loose by the gram or ready jarred as part of our new range called THE PICKLERY.  We'll be selling favourites such as our seasonal krauts and kimchi's, lime pickle, fermented chilli sauce and plenty more.  Not forgetting our drinking vinegars and kombucha's of course. 

The Picklery will be open daily for breakfast, lunch and dinner, serving a simple menu of our seasonal Mediterranean style food, along with a changing list of our favourite natural wines. 

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Christmas Bookings

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CHRISTMAS BOOKINGS: we're taking bookings for Christmas.  Our downstairs is available for exclusive hire for lunch and dinner and seats up to 32 and we offer a Christmas feast sharing menu which is also available for smaller groups.  For enquiries please please call or email


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7:00pm 7:00pm

Fermenting Workhops

If you're interested in the art of fermentation - we run a series of workshops in our restaurant, Rawduck in Hackney.  The fermentation workshop focuses on preserved foods both fermented and pickled.  We'll show you how to make and eat simple fermented foods at home from krauts and kimchi to preserved fruits and quick or sweet pickles.  The second workshop looks at fermented drinks.  Here you will learn how to make successful kombucha, kefir waters and fruit shrubs as drinking vinegars at home. 

Places cost £35 each and are limited to 8 per workshop.  We'll also make a kimchi together and taste a range of aged ferments so that you get a feel for the different stages allowing you to become more confident in home-fermenting.  

To book please email direct

Places cost £35 per person and start at 7pm (7-8.45pm)



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