In the same neighbourhood as stablemate Rawduck, comes this Dalston restaurant, wine bar and ferment shop. From founders Tom Hill, Clare Lattin and Rory McCoy, who also own Ducksoup in Soho, the all-dayer features a shop selling the team’s own range of fermented food and drink, including the likes of kimchis, kombuchas and drinking vinegars. Meanwhile, the open kitchen serves seasonal plates with a focus on fermenting and pickling. The menu also features daily slow cooks such as pies or braised meats. Cocktails, you guessed it, also follow the fermentation route, using pickling liquors as a base, so you may find the likes of dill and caraway with vodka, or a sweet pickled nespole mescal. Natural and biodynamic wines are up for grabs too.