Chef News is sponsored by the the Kitchen Porters Club
This Bonfire Night sparks will fly as Westminster’s elemental open-fire restaurant Ekstedt at The Yard teams up with Madrid’s two-Michelin-starred Smoked Room for a one-night collaboration.
Celebrated as one of Spain’s most extraordinary fire-led omakase experiences, Dani Garcia’s 14-cover Smoked Room made history by earning two Michelin stars within just six months. For this special evening on Thursday, 5th November, Head Chef Luca Mastrantoni of Ekstedt at The Yard and Smoked Room’s Massimiliano Delle Vedove will co-create a flame-kissed seven-course menu showcasing the full drama and depth of open-fire cooking.
The journey begins with fire-inspired snacks: a hay ash croustade filled with beef tartare and lumpfish roe alongside Ekstedt’s signature Flambadou oyster. From there, the menu unfolds as a culinary exploration of flame with dishes infused with Smoked Room’s Japanese omakase techniques and Spanish haute cuisine. Expect Motril shrimp with brown butter and yuzu kosho; charcoal-grilled bluefin tuna jowl glazed with pork and crowned with smoked caviar; and a spectacular juniper-smoked venison paired with beetroot, elderflower, and truffle. End with a vanilla sake lees (crafted from the fermented rice of sake brewing) alongside an assortment of traditional Swedish candy.
Chef News is sponsored by the the Kitchen Porters Club
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