Unfussy, fresh and authentic

"Everything we do is completely honest ... (It's) just us cooking the food that we want to eat every day," Ducksoup co-founder Clare Lattin says

PHOTO: Kristin Perers; "This dish with pistachios, salty labneh and the citrus hit of sumac instantly transports you to the sunshine and blue skies of the Middle East," Clare Lattin writes in her new book, Ducksoup.
Laura Brehaut, Postmedia News
Originally published on August 9, 2017; Postmedia Network
"Minimal ingredients, little cooking and maximum flavour:" This is the Ducksoup philosophy. There's an elegant simplicity to the dishes from the tiny London, U.K., restaurant. With an eye to unfussy, fresh flavour pairings and beautiful presentation, this restaurant tome is perfectly suited to home cooking.
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