When Clare Lattin and Tom Hill opened Rawduck (the sister restaurant to their popular Ducksoup) in London’s hip Hackney neighborhood, their focus was on healthful, seasonal dishes—particularly fermented food and drink. “We make all our own drinks in-house, from cocktails and sodas to the kombuchas and seasonal drinking vinegars,” they say—and then serve them from a long concrete bar. Join us for a look inside.
Photos by Joe Woodhouse unless otherwise noted.
Above: The dining room features a long, scalloped-edged concrete bar and off-kilter black and white floor tiles. The light-wood tables are communal; a potted garden runs down the center of one.
Above: Lattin and Hill serve dishes on their custom line of ceramics, Vessel & Time. Here, a Tree utensil pot sits amongst flowers and an antique silver candlestick. (For more, see our post: Earth, Milk, and Tree: Stoneware Ceramics from a London Chef.)
Above: A wall of shelving holds a selection of natural and biodynamic wines. Lining the long tables in the windows: Ikea Frosta stools.
Above L: The Ducksoup Cookbook: The Wisdom of Simple Cooking takes influence from Mediterranean, Middle Eastern, and Scandinavian cooking. Above R: The ruffled-edge bar and a hand-written chalk menu. Photos courtesy of Rawduck.
We love to roam the streets of London, looking for design inspiration. For more of our favorite places, see our posts: