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A taste of Scandinavia: Ekstedt at the Yard unveils new summer tasting menus
By Shivani Dubey | 13 August 2025 | Food & Drink
As the UK grapples with another heatwave, see out summer with a taste of Scandinavia at Ekstedt at the Yard in Westminster
Ekstedt at the Yard, the Nordic restaurant that is the brainchild of Michelin-star chef Niklas Ekstedt, has unveiled its new summer tasting menus, designed in collaboration with head chef Luca Mastrantoni – right on time as the UK deals with yet another summer heatwave.
Chef Niklas is world renowned as the godfather of wood fire cooking – he has pioneered Scandinavian and wood fire cooking, all while paying homage to his Nordic heritage. At Ekstedt at the Yard, it is this very concept that is highlighted front and centre in every single dish on the menu.
The new summer menus use open fire cooking to deliver exceptional Nordic fine dining right in the heart of London. So if you can’t escape to Sweden during this heatwave, head over to Westminster for a piece of Scandinavia right on your doorstep.
Related: Chef’s Table: Niklas Ekstedt talks Nordic cuisine, his Scandinavian heritage and comfort favourites
Located within the Great Scotland Yard Hotel, new standout dishes include the juniper-smoked Cornish lobster accompanied by fennel chutney and vegetable foam. Every part of the lobster is thoughtfully used: the tail features in the main dish, the head enriches the umami sauce, and the claws are used in a soft, milk-steamed bun served on the side.
The hay-smoked Herdwick lamb – a standout in a sea of stellar woodfire cooking – is gently slow-cooked over an open flame, served atop a smoked courgette purée, drizzled with sea buckthorn oil, and complemented by a unique homemade kombucha and mint vinaigrette poured tableside.
The ember-cooked Sussex pink fir potatoes are prepared using three distinct fire-based techniques: the potatoes slow-cooked in the embers, the white asparagus grilled, and the king oyster mushrooms flame-roasted for a deep, smoky flavour.
Each menu also comes with signature fire snacks and homemade bread, baked using the final embers from the previous service – a clever, sustainable touch that champions the spirit of open-fire cooking. It is not an exaggeration to say that this is some of the best bread and butter you will ever have in London.
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Every dining experience also includes Niklas’ world-famous flambadou oyster, cooked over open fire and finished with sizzling hot beef fat, with guests invited to step into the kitchen and watch the dramatic dish being prepared up close. It is truly a riveting experience, as the chefs kindly walk you through the entire process as it unfolds.
The dessert comes in the form of cep mushroom souffle with woodruff ice cream and blueberries, which is truly the most indulgent and delicious way to end a meal. Made in the wood fire oven, the souffle is warm and perfectly creamy, and pairs incredibly well with the ice cream.
As you dine, you can also indulge in an elevated volcanic wine pairing experience with every course, which truly takes each dish to a whole new level. Available every Tuesday to Saturday, this is one wood-fire dining experience you certainly don’t want to miss.