Five Nordic Stops in London’s Food Scene

Celebrated Swedish chef Niklas Ekstedt’s dining room at Great Scotland Yard Hotel suits anyone who likes food shaped by smoke, embers, and careful control of heat. The open kitchen showcases the skill and precision behind every dish, and seasonal British produce is handled through a Scandinavian lens, with flavor built through caramelization, clean acidity, and precise seasoning. Expect dishes such as flambadou oyster with beurre blanc, ember-grilled turbot with Jerusalem artichoke and seaweed, and hay-smoked pork with quince plus fermented celery and cucumber.