At The Duck Shed, we serve slow roasted free-range pulled English ducks, they are roasted whole for 6 hours, the meat is then pulled and mixed with all the cooking liquor so it’s super moist and delicious. Last summer we also launched our vegan “duck” option which was an instant success and has been extremely popular at all our markets and events. Our duck is served in either a brioche bun, a wrap or a salad box. All our jams and sauces are homemade using only high quality ingredients. We have three different flavours.
My parter Claire was the Head Chef at Ottolenghi. I also come from a high end restaurant background, together we started Hodge and Huggett a bespoke catering company and have since launched 2 street food companies that we trade with across London, on a weekly basis. We also featured on the BBC’s Millionaire Pound Menu 2019 with our sister company Hodge & Huggett.
Dietary: Vegetarian, Vegan