Ducksoup

While executive chef Tom Hill's career has been spent mostly in restaurant kitchens, including Hix and Braen, his co-founder Clare Lattin is something of a polymath. Having started in book publishing before finding her way into food, she's also run a successful hospitality PR business. The team also operate Rawduck/The Picklery in Dalston, and recently published a cookbook.

The trend towards simple sharing plates and wine sourced from independent producers using natural and low-intervention might have picked up pace towards the latter half of the last decade, but Ducksoup was one of its first exponents in the capital. Plates are inspired by all over Europe – you might find grilled bavette steak with puntarelle and anchovy, labneh with dukkeh and russet apple tart on the same menu. The wine list changes regularly according to suppliers the team wants to highlight.

A sleek, pared-down interior and an open kitchen/counter seating combination was similarly ahead of its time when the restaurant opened, while a small bench outside is a popular spot for Soho people-watching.