Renowned for pioneering Nordic gastronomy and open-fire cooking, Niklas Ekstedt has played a defining role in bringing modern Scandinavian cuisine to global prominence. His culinary journey began with formative experiences at celebrated restaurants like el Bulli, The Fat Duck, and Chicago’s Charlie Trotter’s. In 1999, at just twenty-one, he launched his first restaurant, Niklas.

Ekstedt grew up a quiet village in Sweden’s northern region of Jämtland. Spending much of his youth in the Stockholm archipelago, he developed a deep connection to the outdoors. This inspired Ekstedt, his acclaimed Stockholm restaurant opened in 2011, where he brought fire-cooking to the fore in a bold homage to ancient techniques. Recognised by critics and awarded a Michelin star in 2013, Ekstedt remains one of Scandinavia’s premier dining destinations.

More recently, Ekstedt has brought his unique vision to London with Ekstedt at the Yard, located within Great Scotland Yard Hotel, part of The Unbound Collection by Hyatt. Here, he reflects on his culinary journey, sharing insights and the invaluable lessons he’s gathered along the way.

When did you first fall in love with cooking?

Growing up in Järpen, in northern Sweden, I was surrounded by nature, which has left a lasting mark on my cooking. My family has always appreciated good food, and my father often cooked at home with ingredients from the surrounding landscape. While I was always interested in food, I didn’t necessarily dream of becoming a chef when I was young – I actually wanted to be a snowboarder. But when I started cooking school at the age of 16, I quickly fell in love with the kitchen.

How would you describe your culinary style?

My culinary style is deeply rooted in nature and Scandinavian tradition, especially the art of cooking with fire. I’m inspired by ancient techniques but aim to bring a modern edge and flavours. Cooking with fire is both a technique and a philosophy for me – something raw and fundamental that connects us to the origins of cooking. My style balances tradition with innovation.

What is your culinary vision for the menu at Ekstedt at The Yard?

The menu at Ekstedt at The Yard reflects my passion for nature, simplicity, and authenticity. I want each dish to tell a story, rooted in traditional Nordic techniques but elevated with a modern twist and British ingredients.

Do you have a favourite dish on the menu?

One of my favourites has to be the smoked trout with juniper and horseradish. It’s a dish that embodies the essence of Scandinavian cuisine – simple, fresh and flavourful.

What is the most important lesson you’ve learned during your career?

Stay true to your roots and passion and don’t be afraid of failure.

What are the biggest challenges faced by the hospitality sector at the moment, and how are you tackling them?

One of the biggest challenges right now is staffing. Another challenge is sustainability, which we address by sourcing locally and seasonally and by minimising waste through thoughtful planning.

Which chefs have inspired you?

Working with Charlie Trotter in Chicago had a huge impact on me. My time at El Bulli was also incredibly influential; it opened my eyes to a world of possibilities in flavour and technique that I hadn’t imagined.

What is your approach to sustainability in your cooking?

Sustainability is about respect for the ingredients and the environment. Nature heavily influences my menus, and I blend traditional techniques with modern ideas. I also love looking back at history to see how people lived sustainably in the past, and taking inspiration from there. We’ve recently installed a water filter at Ekstedt at The Yard that cleans out all the smoke from the fire, so we only extract water.

What would you like your next project to be?

I’d love to explore more about how historically advanced kitchens were, perhaps through a cooking show or a YouTube channel.

What is your favourite dish, and who cooks it?

My favourite dish is coming home to my parents, where they make a slow-cooked pork with mashed carrots and swedes. It’s served with a mustard sauce, and sitting at my parents’ table eating that is always a joy.

CREDITS
Photography: © PA Jorgenssen