-
Dominic Auger eats at Kiln and Bancone
The head chef at Hackney Coterie opened his first restaurant after stints in some of London’s top kitchens including Scully and Hide
‘There are a couple of spots that immediately come to mind when I want to eat out – Kiln in Soho is one of my absolute favourites. Much of the cooking is done in clay pots or over coals which packs all the dishes with flavour. I like sitting at the bar overlooking the kitchen – it’s a small spot, so you feel invested in the action. Bancone is another failsafe spot – perfect for an unpretentious fresh pasta dish that’s wallet-friendly too.’
