We are particularly happy to announce the the brilliant food-writer and cook Diana Henry will be joining us for a one of lunch here at the restaurant to celebrate her exquisite new book How to Eat a Peach. She will be here on Sunday 20th May talking about her memories in food and we'll be cooking and serving a menu from this delightful new book.
Spinach & ricotta gnudi
Leg of lamb stuffed with lemon & many herbs
Sarassou | Broad beans with lettuce, shallots & mint
Pink grapefruit & basil ice cream
Tickets in advance at £45 per person. Book early to avoid disappointment. Email direct Restaurant@ducksoupsoho.co.uk or ring 020 7287 4599
The Picklery is now open and you can find us at 68 Dalston Lane, E8 3AH. We'll be open from 9am everyday for coffee and breakfast, followed by lunch, wine and dinner.
Throughout the day we'll be busy fermenting and pickling - our house-made goods are all available for you to take-away. You can buy by the gram or ready-jarred.
Visit us at www.littleduckpicklery.co.uk for more information on what we do and our workshops or ring 02072 499177
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.
Our next classes are 15th January for Fermenting and Pickling & 29th January for Kombucha.
To book please email direct email@example.com
Places cost £35 per person and start at 7pm (7-8.45pm)
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.