The Swedish chef is reviving ancient techniques, ditching modern kitchens and embracing the raw power of open flames. At his London restaurant, that means flambadou-fired oysters, juniper-smoked beef and a history lesson in every bite, writes Lauren Taylor
Swedish chef Niklas Ekstedt has revived ancient cooking techniques, bringing the raw power of open flames back to fine dining. At his London restaurant, Ekstedt at The Yard, he uses methods like flambadou and juniper-smoked beef, inspired by Scandinavian and indigenous Sámi traditions. His cooking emphasizes fire, embers, and centuries-old techniques, such as lacto-fermentation and smoking, while sourcing ingredients from indigenous communities. Ekstedt, part of the "new Nordic cooking" movement, operates a Michelin-starred restaurant in Stockholm with no electricity or gas, reflecting a return to primitive cooking. After stepping away from the celebrity chef scene, he has recently re-emerged with TV appearances, blending tradition and innovation in his culinary approach.
