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Dinner at Ekstedt last year where everything is cooked over open fire.
Cold smoked squid, kohlrabi and pine
Dried deer, vendace roe and charcoal cream
Juniper baked turbot, white asparagus and bottarga
Hay-Flamed dairy cow, wood fired oven baked cabbage and salsify
Birch fired wild duck, sun choke and elderflower
Wood fired oven baked almond cake, rhubarb and herbs
Cabbages ready for the oven left overnight after service to slow cook in the embers
Sitting at the kitchen counter