Ekstedt at The Yard

Tokaji Aszú in Cocktails – The Next Big Thing?

"At Niklas Ekstedt’s fire-driven restaurant in the Great Scotland Yard London hotel I tried Amber of Tokaj, which centers Juliet Victor Late Harvest Tokaj and deepens it with smoky whisky, crème d’abricot, a drop of tobacco grappa and bitters for a radiant balance of sweetness and flame; the cocktail’s embers and framed radiance make it an ideal match for the restaurant’s flambadou scallop with Ibérico lardo and damson plum, where the preserved plum heightens the Tokaji’s sun-dried fruit notes and the lardo complements the smoky, tobacco edge." - Lane Nieset

"Niklas Ekstedt’s first restaurant outside Sweden is this cosy, designer-rustic spot in the Great Scotland Yard Hotel. The chef has become synonymous with his wood-fired cooking techniques, so expect dishes cooked over or immersed into the embers – whether its seaweed-baked langoustine or pine-smoked wild duck breast. Plenty of pickled, fermented and cured ingredients also do their bit to transport Nordic flavours to central London. Choose between a 5 or 7 course tasting menu, or treat yourself at the Chef's Table for a special occasion." - Michelin Inspector