The award-winning chef and owner of Ekstedt Restaurant in Stockholm shared the news on social media, where he said: "This is a huge moment for me personally, I love London and have been lucky enough to spend a huge amount of time there over the years. I’ve met some great suppliers and we are building a fantastic team."
He added that his head chef, Florencia Abella, would continue to run the pass in his Swedish restaurant and that bookings for the Great Scotland Yard restaurant are now open from September 17th onwards. The restaurant will receive guests for lunch from Tuesday to Friday and for dinner from Tuesday to Saturday.
The menu will focus on traditional Nordic-style cuisine, drawing on historical cooking methods used in Scandinavian countries in centuries past, according to the restaurant's website, "using the very best seasonal British ingredients, featuring a menu of signature dishes, alongside an inventive cocktail menu and pioneering natural wine list."
When he released his cookbook in 2018, Niklas explained his mantra when it comes to food: “Eat more funky fermented food, delicious shellfish and seafood, meats, vegetables – proper food. If you do that and skip all the other things, it’s fascinating how quickly you become more stable both mentally and physically.
“The trouble today with gastronomy is it becomes repetitive. People end up doing the same thing and something which is not good for your gut and your mental wellbeing is a slim or boring diet.
"You can still have a day eating chocolate and cake, the danger is when you eat it everyday. You need to have a variety – humans eat everything!”
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
Niklas Ekstedt to open restaurant at the Great Scotland Yard hotel in London
