
When cooking is winnowed down to its very core principles, you’ll often end up with some of the most exciting and interesting food. Such is the case at Niklas Ekstedt’s restaurant, Ekstedt At The Yard. The restaurant, Ekstedt’s first outside of his native Sweden, largely focuses on “a fire pit, a wood fired oven and a wood stove.” And with those simple tools, they manage to create stunning dishes.
But then, this is hardly surprising when you learn more about Niklas Ekstedt. He opened his first restaurant at just 21 years of age. His eponymous restaurant in Sweden boasts a Michelin star. He has worked at the lauded three-Michelin-starred El Bulli. And he has had (and continues to have) an illustrious food television career. At the core of it all is a desire to share Scandinavian cooking techniques – particularly when it comes to cooking over an open fire.
Hot off the back of chatting with the likes of Aidan Richardson, Theo Randall, and Eran Tibi, we had a chance for some ‘Kitchen Chatter’ with Niklas Ekstedt.
What inspired you to become a chef, and who are your biggest culinary influences that have shaped your cooking style?
From an early age, I was captivated by the art of cooking, and have always been inspired by the rich heritage of the Scandinavian homeland and the bountiful natural ingredients found here. My journey as a professional chef was significantly influenced by working with Charlie Trotter in Chicago, which introduced me to the intricacies of fine dining and modern cuisine. In addition to this, internships at several three-star Michelin restaurants, including El Bulli, broadened my perspective and experience and have all influenced the chef I am today.
What are the biggest challenges and rewards of being a young chef in London?
London’s culinary scene is incredibly dynamic and competitive, which presents both challenges and opportunities for young chefs. The city is a melting pot of talent to learn from with food from all over the world, but this also presents one of the biggest challenges, as it is difficult standing out in a market filled with talented chefs and diverse cuisines.
How have shows like “The Bear” and other media representations influenced public perception of chefs?
I think shows like “The Bear” have brought a more nuanced and realistic portrayal of the culinary world to the public. They highlight the intense, often stressful environment of professional kitchens but also showcase the passion and dedication of chefs. This has helped people appreciate the hard work behind the scenes as well as the creativity to be found in kitchens – inspiring the next generation of chefs.
How has the London culinary scene changed over the past few years?
While London’s culinary scene is changing all the time, I think it has evolved significantly over the past few years, embracing a more global and inclusive approach to food which can be seen in the variety of restaurants, chefs and experiences it offers.
Where do you see the London culinary scene heading in the next 5-10 years?
I envision it continuing to innovate and diversify. I think there will likely be a stronger focus on sustainability, with more restaurants adopting zero-waste practices and sourcing ingredients locally. As we continue to make steps in technology, I think this will also be a big factor and that it will be integrated into the culinary scene and dining experience more.
Can you share a memorable experience or anecdote from your time working in London’s kitchens?
One memorable experience for me was collaborating on a pop-up event that combined Swedish and British culinary traditions. The event was a huge success, bringing together chefs from different backgrounds to create a unique dining experience. It was fascinating to see how our different techniques and flavors complemented each other, resulting in a menu that celebrated both cultures. This collaboration not only showcased the versatility of our cuisine but also highlighted the camaraderie and creativity found within the brilliant, diverse London food community.
You can try Niklas Ekstedt’s food at Ekstedt At The Yard. Find the restaurant at 3-5 Great Scotland Yard, SW1A 2HN. The nearest stations are Embankment and Charing Cross. Find out more and make a reservation here.