Niklas Ekstedt - The Swedish Chef Discussing His Distinctive Approach to Live-fire Cooking

Niklas Ekstedt Originating from the quaint community of Järpen, Ekstedt cultivated a passion for ancient culinary methods while frequently engaging with the outdoors during his upbringing.

This influenced his cooking approach, which avoids electricity, relying solely on a fire pit, wood oven, and wood stove. He subsequently established other restaurants throughout Sweden, notably the namesake Ekstedt in 2011, which rapidly garnered critical praise and received a Michelin star two years later.

In 2021, Ekstedt inaugurated his inaugural London establishment, Ekstedt at The Yard, located within Westminster’s Great Scotland Yard Hotel. The restaurant integrates Scandinavian methods with premier seasonal British foods, emphasizing his distinctive open-fire cooking over wood, utilizing four essential elements: heat, soot, ash, and smoke.

The name Ekstedt signifies 'family from the location of the oak trees.' Does your name contribute to your identity?

Indeed. The association with oak trees symbolizes my culinary philosophy—grounded, robust, and profoundly intertwined with nature. It serves as a reminder of my origins and the traditions that influence my work.

In what ways did your childhood residence influence your distinctive, analogue culinary practices?

My upbringing in Jämtland, amidst forests, lakes, and a profound feeling of tradition, has significantly shaped my culinary style. It instilled in me a reverence for nature's cycles and the significance of utilizing seasonal resources, which is fundamental to my culinary philosophy.

What is the significance of 18th-century Scandinavian culinary history to your current situation?

The history of 18th-century Scandinavian cuisine is essential to my research as it exemplifies an era when culinary practices were unadulterated and wholly reliant on seasonal availability. Revisiting these origins enables me to craft distinctive meals, however I consistently endeavor to incorporate contemporary elements to ensure they do not resemble artifacts from a museum. It is a harmonious amalgamation of conventional methods and contemporary inspirations.

What emotions do you aspire for your guests to experience while consuming your dishes?

I aspire for my guests to experience a profound connection to nature and the seasons, which significantly impact my meals. I desire for them to encounter the simplicity and purity of the ingredients, alongside the intricate flavors that embody the rough beauty of the Nordic region.

The smoke unites the land and sea in a gastronomic eruption of authentic flavor. Can this link reflect the synergy between the cuisine and the volcanic wines at the restaurant?

Indeed. The interaction between smoke and volcanic wines serves as an apt metaphor for balance—earthy aromas complemented by depth and a narrative of their own.

Who or what serves as your source of inspiration?

History serves as my primary source of inspiration, alongside the shifting seasons and the transformation of landscapes throughout the year, as well as our ancestral methods of survival and cooking prior to the advent of electricity. I enjoy studying history and the lifestyles of individuals in the past, with the creation of culinary masterpieces.

What are your forthcoming plans?

I am eager to further investigate the convergence of tradition and innovation in my culinary endeavors, with a specific focus on employing old techniques to craft novel and pertinent experiences for contemporary diners. There is always additional knowledge to acquire, and I am enthusiastic about discovering the next phase of that adventure.