No gas, no electricity, no gadgets. At Michelin-starred Ekstedt, they cook everything on fire, using Scandinavian wood to give the food a truly unique character. As Swedish super chef Niklas says, “you can create minor miracles with fire, smoke, ashes and soot”.

Resurrecting long-lost cooking techniques, Ekstedt’s eponymous Stockholm restaurant produces elegant and astonishingly creative dishes each and every day, with burning wood their only source of heat. Molecular gastronomy this ain’t… We were thrilled to welcome Niklas to Carousel, way back in 2016, where he fired up the grill for an unforgettable week inspired by ancient Scandinavian traditions. The menu then was packed with autumnal offerings like ‘Iron Cast Seared Reindeer Heart Tartare, Lingonberries, Chanterelles’; ‘Hay Flamed Scallop’; and ‘Roasted Wild Duck, Smoked Elderberry Aigre Doux, Cabbage, Black Truffle’. 

Since then he has gone from strength to strength, releasing best-selling cookbooks and opening a sister restaurant right here in London. Now, with eight more years of flame-licked experience, a WildKitchen and the best of this summer’s produce, we’re expecting this to be massive.