Powerhouses of Nordic cuisine join forces at Aquavit

Magnus Ek of two Michelin-starred Oaxen Krog, comes to London for a one-off event

The Michelin-starred Aquavit in St James's Market
The Michelin-starred Aquavit in St James's Market

Two powerhouses of new Nordic cuisine - Aquavit’s executive chef Henrik Ritzén and Magnus Ek, head chef at Stockholm’s Oaxen Krog – are joining forces in London for one night, on March 13, to celebrate their shared heritage and passion for inventive Swedish cuisine. Drawing on their mastery in the kitchen – Ritzén at the Michelin-starred Aquavit in St James’s Market, and Ek at Stockholm’s two Michelin-starred Oaxen Krog – the chefs will create an eclectic, seasonal menu (£85).

Aquavit’s executive chef Henrik Ritzén
Aquavit’s executive chef Henrik Ritzén
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The Martin Brudnizki-designed Aquavit in Mayfair, with its wall-mounted textile by Olafur Eliasson, cutlery by Georg Jensen, and artwork by Andrea Hamilton will be the venue.  

Magnus Ek, head chef at Stockholm’s Oaxen Krog
Magnus Ek, head chef at Stockholm’s Oaxen Krog
The Martin Brudnizki-designed restaurant boasts Georg Jensen cutlery and artwork by Olafur Eliasson and Andrea Hamilton
The Martin Brudnizki-designed restaurant boasts Georg Jensen cutlery and artwork by Olafur Eliasson and Andrea Hamilton

Ritzén and Ek will begin the meal with rich scallops with ceps and fresh seaweed, and smoked eel paired with calçot onions. Mains include duck accented with chanterelles, forest capers and celeriac straight from the Oaxen farm; veal tartare with cauliflower and dill; and beech-smoked mackerel with crab apple and lovage. Sides are likely to feature a hearty combination of Swedish favourites, such as cabbage, kale, potato miso and soured Jerusalem artichoke cream.

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To close the night, desserts will pay homage to both the UK and Sweden with Ritzén and Ek’s sweet-yet-savoury Yorkshire rhubarb, Swedish curd cheesecake and almond ice cream. Pairing recommendations will be made for Aquavit – the famous Scandinavian flavoured spirit – throughout the various courses. Skål!

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