Time Out says: Ducksoup was opened by chef Julian Biggs, along with Clare Lattin and Rory McCoy, who at various points all worked with Mark Hix – and this pedigree is clear. Showy, precise kitchen technique is not the point, although it sits subtly in the background – food here is about very good ingredients, presented thoughtfully, served to share. read more
The Londoner says: Ducksoup is ‘the new cool’ in Soho, and rightfully so. An eclectic range of French, Spanish, Swedish & generally European dishes grace the hand-scrawled menu, daily. One night you’ll go and experience eye wateringly fresh oysters with a squeeze of lemon, the next day you’ll find crunchy sour bread piled high with slices the richest foie gras you can imagine. read more
The Infatuation says: It’s got a relaxed, personal touch which is a rare find in the West End, and the eclectic menu will have you wondering why you never whip up a plate of bobby beans with charred potato, walnuts and parsley when you’re drinking a glass of wine at home. read more
The Evening Standard says: In an age of MP3 playlists, volume-controlled from head office, there's something nicely homespun about that. It's the sort of touch - and the sort of soundtrack - you'd find in a low-key European restaurant, the kind you always stumble upon on the last day of your city break. read more




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