This September, Michelin-starred chef Niklas Ekstedt will open his first restaurant outside of Stockholm, launching Ekstedt at The Yard, part of Great Scotland Yard Hotel in Westminster.
Set within the historic five-star hotel, which was once the site of the Metropolitan police, the hotel’s new flagship restaurant will bring the chef’s signature style of wood fired ‘old Nordic’ cooking to the UK for the very first time.
Ekstedt at The Yard will focus on Scandinavian cooking techniques using the very best seasonal British ingredients, featuring a menu of signature dishes from the Michelin-starred chef, alongside an inventive cocktail menu and pioneering natural wine list.
The open kitchen, which feels like an extension of the restaurant floor, will allow diners to sit at the heart of the action as Niklas and his team prepare dishes including an Ekstedt signature; Oyster flambadou with smoked apple and beurre blanc nasturtium, alongside, Ember baked leeks, white fish roe, smoked roe deer; Reindeer, smoked celeriac, black pudding and salt baked roots to share; and a Cep soufflé with birch ice cream and blueberries to finish.
Elsewhere on the menu Ekstedt will source seasonal produce from dedicated farms and producers for his daily churned butter, freshly baked bread, pickles, ferments and cultures that will all be made in-house.
Niklas Ekstedt comments: “I’m delighted to be working with Great Scotland Yard Hotel to realise my dream of opening a restaurant in London. Great Scotland Yard Hotel is exactly the kind of place I had hoped to open Ekstedt in London. It is a building steeped in history, and you can’t beat the location.”
Adding: “This is a huge moment for me, I have been in love with the UK for years, my family moved here when we were younger, and London has always felt like a second home for me. The team and I can’t wait to start cooking.”
Sholto Smith, GM of Great Scotland Yard Hotel adds: “We are very excited to work alongside chef Niklas for the launch of Ekstedt at The Yard. The restaurant will be an integral part of the hotel and we are confident that he will be warmly welcomed both by our regular guests and the London food scene.”
