Sweet, salty, tangy and crunchy: pickles are bloody delicious, so it's no surprise to see them cropping up more and more frequently on our menus. And they're good for you – winner. Rawduck, the second venture from Tom Hill, Clare Lattin and Rory McCoy of hit restaurant Ducksoup, has a focus on, er, raw foods, and you'll find nibbles like sourdough with unpasteurised butter alongside daily ferments and pickles, as well as natural wines and drinking vinegars. This is the place to go for palate-bending, seasonal housemade 'krauts, kimchis, kombuchas and kefirs (we'll leave you to work out what those are), so you can expect to treat your tastebuds to everything from pickled tomatoes to fermented nettles. The team are due to set up another wine bar this autumn, too, called Little Duck The Picklery, where you'll be able to both buy the picklers and ferments and learn how to do it yourself in its very own fermentation kitchen. Obviously.