Niklas Ekstedt to bring his 'old Nordic' cooking to London
In common with Ekstedt's eponymous Stockholm flagship - which famously eschews modern cooking gadgets - Ekstedt at The Yard will cook nearly all of its dishes over wood.
The menu will feature a number of signature dishes from Ekstedt - which has featured on the World's 50 Best Restaurants list and currently holds a Michelin star - alongside an 'inventive cocktail list and a 'pioneering' natural wine list.
Dishes will include oyster flambadou with smoked apple and beurre blanc nasturtium; ember baked leeks, white fish roe and smoked roe deer; reindeer, smoked celeriac, black pudding and salt baked roots; and cep soufflé with birch ice cream and blueberries.
Ekstedt at The Yard will largely retain the layout and design of The Yard by Robin Gill, with an open kitchen that's been designed to feel like 'an extension of the restaurant floor'.
“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," says Ekstedt.
"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”.
The Yard by Robin Gill opened in late 2019 as the Hyatt-owned launched Great Scotland Yard Hotel in the former headquarters of the London Metropolitan Police Force, which occupied the premises for more than 200 years.
