Ekstedt at The Yard has added a twist to its Scandinavian-inspired menu with a Jing tea pairing.

Two single-garden loose-leaf teas have been carefully selected to complement the dishes on both the set tasting menu and The Chef’s Table experience at the hotel restaurant. The new addition enhances the spring menu, where the teas accompany bay leaf ice cream, fermented strawberries and honey mead.

The collaboration between Jing and Michelin-starred chef Niklas Ekstedt at his first restaurant outside Stockholm, celebrates a shared passion for inventive gastronomy. Opened in 2021 at Great Scotland Yard Hotel in Westminster, Ekstedt at The Yard embraces Scandinavian cooking techniques, featuring open-fire methods and seasonal British ingredients.

Guests can choose between the 5-course Journey to Scandinavia tasting menu or the 7-course Immersive Journey to Scandinavia, with the option to add a wine flight featuring Volcanic or Emerging Regions pairings.

For an exclusive dining experience, The Chef’s Table offers a front-row seat to the kitchen’s artistry, accommodating just seven guests at a shared table.

“We travel the world to responsibly source the highest quality and most remarkable single garden teas directly from tea origins across the globe, with a mission to change how people think about and experience tea,” says Melanie Tricklebank, CEO at Jing. “It is testament to the team at Ekstedt at The Yard, their refined palate and dedication to innovation that they have chosen our Phoenix Honey Orchid and Vanilla Black teas to feature alongside their world-class wine pairings, to offer their guests an elevated dining experience.”

“We are committed to providing unparalleled culinary encounters and constantly seeking ways to exceed expectations,” concludes Klearchos Kanellakis, Head Sommelier at Ekstedt at The Yard. “We have thoroughly enjoyed working with Jing to curate this selection of teas to complement our Scandinavian-inspired dish.”