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Little Duck The Picklery

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EXPERT REVIEWS

The Picky Glutton says: From the cosy window-side booths to the counter seating around a produce-laden slab that’s part prep space and part semi-communal table, it almost feels like the homely venue of a supper club rather than a restaurant mere minutes away from Dalston’s main thoroughfare. read more

Olive Magazine says: Dalston’s Little Duck The Picklery is no ordinary restaurant. Describing itself as a “fermenting kitchen, eatery and wine bar”, this third venue from the same team behind Soho’s Duck Soup and Hackney’s Raw Duck centres round one large, family-style kitchen table from which head chef and proprietor Tom Hill preps and cooks a carefully curated selection of seasonal small plates. read more

The Nudge says: The third joint from the people behind Duck Soup in Soho, and Rawduck in Hackney, this new Dalston-based venture focuses on the art of brining. They make all their pickles, ferments, and drinking vinegars on site, where they’re both available to buy (by the gram or the jar), and incorporated into the brand new menu. read more

London on the Inside says: Just like with the other two restaurants, the menu is chalked up on the blackboard daily and follows a similar seasonal, pared-back approach. A small team of chefs operate in the centre of the kitchen, while the walls are packed full of delicious looking pickled things in jars – the huge range of pickles and ferments that are all made in-house are used in a few of the dishes but are also available to buy and take home. read more