Rawduck is a casual all day dining restaurant in London Fields, open everyday for breakfast, lunch & dinner, weekend brunch and Sunday roasts.
Our menu at Rawduck draws inspiration from many parts of the world, but the focus is always on simple seasonal cooking and robust flavours. Like at our soho restaurant Ducksoup, our menu is constantly evolving and is a celebration of seasonality, flavours and ingredients that we're in the mood to eat - always cooked simply.
We take a healthful approach to eating, and our all-day offering is here to nourish and satisfy. Brunch is big and our extensive brunch menu runs all weekend with the addition of sharing roasts on Sundays. We also cater for outside events, and the restaurant is available for private hire.
We work with producers in both food and wine who are passionate about what they do and whose product reflects the true character of where and how they are grown.
Ferments, pickles and drinking vinegars are an important part of our menu, and we make all our own pickles, ferments, jams and drinks in-house. Our day and evening menu both begin with either a selection of drinking vinegars or ferments which help set you up for the day ahead.
We apply the same careful sourcing to our wine list and work with a small number of suppliers who source interesting natural and biodynamic wines from producers whose wine making practices are carried out with love and care, and whose wines taste of the terroir that they were grown in. We change our wines regularly because we always want to bring you something new and interesting to enjoy, along with our food.
For reservations email direct on firstname.lastname@example.org or click the button below.
If you like what we do and would be interested in us cooking for you outside of the restaurant for a private party then email us at email@example.com
We are available for exclusive hire, parties and weddings. Please email us on the above email for enquiries.
This small hand-crafted range of ceramics Earth. Milk. & Tree. was born out of our love for all things made with time and patience. Like everything we do in our restaurants ducksoup and rawduck - these ceramics have been individually crafted by hand.
Vessel & Time is an extension of the vessels we use in the restaurants, designed by ourselves and made by our friendly potter in Dorset. The collection features jugs, cups, small bowls, cute bowls, dipping bowls and salad bowls, pouring bowls, vases and utensil pots and most recently fermenting crocks for the domestic kitchen. All made in varying clays and glazes, and each producing their own unique character.
Each item is different but it's the individual character of the pieces that please us every time. We hope you'll enjoy their personalities too.
For further information and prices please email us direct or visit www.vesselsandtime.co.uk to see more of the range.
Our ceramics can currently be purchased over the phone or at our restaurants rawduck and ducksoup.
Spiced Pickled Rhubarb
We're now in the forced rhubarb season - and we particularly enjoy using rhubarb at this time of year because its much pinker in colour and really holds its colour during cooking. One of our favourite things to do with rhubarb is sweet pickle it. It's a really simple recipe taking no time at all - the resulting pickle will last in the fridge for up to 5 days - not as long as other pickles might - but that's fine because its so delicious you wouldn't be able to keep it there for much longer before eating it anyway. We also use rhubarb at this time of year to make our seasonal drinking vinegars and if you're interested in knowing more about those we have a workshop on 22nd Feb - see our news section.
Spiced pickled rhubarb is delicious paired with fatty meats such as crispy pork belly or roast duck. We also like to eat it with a good cheddar cheese and a few crackers.
The photograph we've chosen is not our spiced pickled rhubarb as we wouldn't be pairing it with our morning granola! but the photo does show off the bright pink of forced rhubarb and we hope it will get you in the mood to want to cook with rhubarb.
HOW TO MAKE SPICED PICKLED RHUBARB
500 g Rhubarb cut into 2 inch pieces
25o g Caster sugar
250 ml Cider Vinegar
100 ml Water
4 Green cardamom pods lightly crushed
1 Star anise
Pinch dired chilli flakes
Put the sugar, vinegar, water and spices into a pan, bring to the boil and simmer for 5 minutes to let the flavours infuse.
Drop the rhubarb in batches and cook for 30-45 seconds until the rhubarb turns a softer pink colour
Remove immediately with a slotted spoon and allow to cool flat on a tray.
Repeat until all the rhubarb is cooked.
Allow the cooking liquor to cool and then pour over your rhubarb.
Store in an air-tight container in the fridge for up to five days.